Winter spiced pear cake (gluten free!)
A delicious Winter Spiced Pear Cake that is gluten-free and perfect for the winter season. Rich in flavors and warmth, this dessert is a must-try for the colder months. It offers a delightful combination of spices and pears, making it a comforting treat for any occasion.
Ingredients
almond flour
0.5 cup
baking powder
0.5 cup
ground cinnamon
0.5 tsps
coconut flour
0.5 cup
free range eggs
4
coconut cream
0.25 cup
green cardamom powder
0.5 tsps
lemon juice
2
maple syrup
2 Tbsps
asian pear
3 medium
sea salt
2 large pinches
seasoning blend
0.5 tsps
turbinado sugar
0.25 cup
sugar
8 servings
vanilla extract
2 tsps
unsalted butter
8 Tbsps
Method
- Preheat the oven to 350F. Butter/grease a 9-10 cake pan.In a small bowl, stir together the sucanat, cardamom, pumpkin spice blend, and cinnamon. Set aside 2 tablespoons of the spiced sugar to top the cake at the very end; add the rest to the butter. Cream together the butter, maple syrup, and two tbsp of the spiced sucanat with a mixer, scraping down the sides of the bowl, for about 3 minutes.
- Add the eggs one at a time, and beat to incorporate each egg.In a separate medium bowl, sift together the coconut, arrowroot, and almond flours, and the baking powder, and salt.
- Add half of the dry ingredients to the butter mixture and stir on low until just combined.
- Add the coconut cream and vanilla, and mix on low until just combined. Finally, add the remaining dry ingredients, mixing until just combined. The mixture will be quite thick.Now, cut the pears off of their cores. Slice up one cup of medium sized pear cubes, and cut the rest of the pears into 1/2 wedges.
- Drizzle the lemon juice over the wedges to preserve them; Fold the pear cubes into the batter and transfer the batter to the greased cake pan.Take the pear wedges and fan them out around the cake, or create your own design if you like! Press them into the batter a little bit so that some of the batter comes through.
- Sprinkle the leftover 2 tbsp spiced sugar over the top of the cake.
- Bake the cake until a toothpick comes out just barely clean, about 35-50 minutes (Varies depending on the oven).This cake is perfect with coffee, with breakfast, for afternoon snack, or for dessert!Enjoy!
Nutrition:
Carbs
46 g
Fat
20 g
Protein
6 g
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