Pear Cake that is Gluten Free, Dairy Free and Oil Free
- Rose Huxford
- Nov 12, 2024
- 3 min read
Bursting with autumn spices, natural sweetness from the pears and a tender cake from apple sauce, dairy free yogurt and honey. You would never know that my version of Pear Cake is Gluten Free, Dairy Free and Oil Free. It sure is to be a crowd pleaser!
This cake is a massive hit in my family! I was inspired by the traditional Swedish Apple Cake, but wanted to make a version that was low-carb, lower in sugar, gluten free, dairy free and oil free. I know, it sounds like it shouldn't taste good, but believe me, it does. I also wanted to try pears, especially because it's pear season right now. But, pears, unlike apples, can be sweeter and more delicate in baked goods, making them perfect for this type of cake. To add another layer of flavor and festiveness, I drizzled homemade vegan caramel sauce and a dollop of almond milk whip cream. This cake can easily serve 8-10 people.
Pear Cake that is Gluten Free, Dairy Free and Oil Free
Yields: 1 cake
Pre-heat oven: 400 degree F
Prep-time: 10 minutes
Bake-time: ~60 minutes
Cool-time: ~30 minutes
Equipment: Spring form pan, cutting board, paring knife, 2 large baking bowls, measuring cups, measuring spoons, whisk, spatula, cooling rack.
Ingredients
2 cups thinly sliced Anjou pears
1 cup diced Anjou pears
1 1/4 cup Gluten-free 1:1 baking flour, or all-purpose flour
1 cup almond flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 1/2 tsp Ceylon cinnamon, or regular ground cinnamon
1 tsp nutmeg
1/8 tsp monk fruit powder
1/2 cup unsweetened apple sauce
1 cup oat milk, or regular dairy milk
2 heaping spoonful's of plain dairy free yogurt, I like Forager, or plain Greek yogurt
1/4 cup honey
3 tbsp flaxseed meal
2 tsp pure vanilla extract
1/2 tsp pure almond extract
coconut sugar
1/2 cup pecans or walnuts
Vegan Caramel Sauce (recipe at the bottom)
Directions
Pre-heat the oven to 400 degree F.
Lightly grease your spring form pan with butter, or non-stick spray. Then, add a bit of flour to coat the bottom and sides of the pan. Set it aside.
Begin by thinly slicing your pears, about 2 cups, and then dicing the last 1 cup. Set aside.
In a large baking bowl, add your apple sauce, oat milk, flaxseed meal, yogurt, coconut sugar, vanilla and almond extract, and honey. Use a whisk to bring all of the ingredients together.
In another large bowl, use a spatula to stir together the flour, almond flour, spices, salt, monk fruit powder, baking powder and baking soda. Toss in the diced pears and stir to coat and make a well in the center.
Carefully pour in the wet mixture into the dry mixture. Use the spatula to mix everything together until all of the ingredients is fully blended, but try to not over mix. You should have somewhat thick and slightly runny batter.
Pour into your prepared pan. Wiggle the pan to remove any air bubbles from your batter, then place the sliced pears on top, however you like. You can sprinkle a bit of Demerara sugar over the top to add a bit of crunch.
Bake in the oven for about 60 minutes, or until the cake is a nice dark golden brown and a tooth pick comes out clean.
Place the pan on a cooling rack for at least 30 minutes. You want the cake to cool in the pan before removing it, otherwise the cake will stick to the pan. You can also run a butter knife around the edges of the cake to help it separate from the pan while it cools.
Once cooled, remove the pan from the cake. At this point you can set the cake on a cake stand or your favorite plate. Drizzle some vegan caramel sauce and a side of almond milk whip cream and Enjoy!
Vegan Caramel Sauce
8 tbsp dairy free butter, room temperature
8-10 pitted dates, finely diced
1/2 cup oat milk
1/2 tsp pure vanilla extract
1 cup coconut sugar
1/4 tsp sea salt
Directions
In a blender, like a bullet, or a food processor, blend together the butter, dates and oat milk until creamy and smooth.
In a small sauce pan on medium heat, add in the coconut sugar, vanilla extract, salt and the oat milk mixture. Use a wooden spoon to stir the ingredients together.
Then, let the sauce heat up, while stirring often. You want to avoid burning the bottom. Continue with this for about 10 minutes until the sauce somewhat thickens. If it gets too thick, you can add a bit more oat milk.
Remove the sauce from the heat and let it cool for about 10-15 minutes. Then, you can pour it into a glass jar and use it right away or store in the fridge for about a week.
Comments