29/05/2025
~ SPICED PEAR CAKE ~
Celebrating with a little treat sans gluten, dairy + refined sugar. You could replace the almond flour with coconut flour to be nut free too 🌱
Prep time: 10 min
Baking time: 50 min
Serves: 12
INGREDIENTS
1.5 cups gluten free flour
½ cup almond flour
½ cup coconut sugar
½ cup coconut oil, melted
½ cup plant based milk
3 flaxseed ‘eggs’ (3 tbsp ground flax seed mixed with 6 tbsp warm water)
1 pear, peeled and sliced into blocks
3 tbsp maple syrup
2 tsp ground cinnamon
1 tsp ground ginger
1 tsp baking soda
2 tsp apple cider vinegar
For the topping:
1 pear, sliced
2 tbsp maple syrup
Serving suggestion:
Toasted coconut flakes
Plant cream (I used whipped coconut)
METHOD
1. Pre-heat the oven to 170C.
2. Make the flax ‘eggs’ by combing the ground flaxseeds and water together in a
small bowl or cup.
3. Sift the flour, almond flour, coconut sugar, baking soda, salt and spices into a
bowl.
4. In a separate bowl, combine the coconut oil, plant based milk, maple syrup
and apple cider vinegar. Mix well. Add the flaxseed mixture and stir to
combine.
5. Combine the wet and dry ingredients. Don’t overmix.
6. Add the blocks of pears.
7. Line a baking tin with grease proof paper and smear lightly with coconut oil.
8. Pour the mixture in.
9. Place the sliced pears onto the cake in a circular around the middle and lightly
brush them with maple syrup.
10.Bake for 50 minutes or slightly longer if needed depending on your oven. I like
to text the centre of the cake by gently inserting a knife and once it comes out
dry the cake can be removed from the oven and allowed to cool.
11.Serve with toasted coconut flakes and plant cream. Enjoy!
📸
