This is a great recipe I got from Vegetarian Times and it caught my eye because of its simplicity. This cake requires no waiting time and is a one-bowl type of thing, which is great when you don’t want to spend hours baking; it comes together in 30 minutes. The other great things about this recipe is that it’s gluten-free, as the cake is made with almond meal and oat flour, and it’s dairy-free, because coconut oil is used in place of butter. So it was a win-win in my case, because of the no dairy, and it gave me a chance to try baking with flours I’ve never used before.
This turned out to be very tasty. It’s best served as a coffee-cake and you can definitely try adding different fruit – the pear works well here because it pairs perfectly with the almond flavor, but you can definitely use apples in this or even figs.
Pear Almond Cake
- 1 1/4 cups almond meal
- 1/4 cup gluten-free oat flour, sifted
- 1/2 tsp. baking powder
- 1/4 cup maple syrup
- 2 tbsp. melted extra virgin coconut oil
- 1 large egg, beaten
- 1 tsp. vanilla extract
- 1/4 tsp. almond extract
- 1/4 tsp. sea salt
- 3 ripe Anjou or Bosc pears, peeled, cored, and sliced lengthwise into 1/2-inch-thick slices
- Preheat your oven to 350 degrees Fahrenheit. Oil a 9-inch tart or cake pan with the coconut oil.
- Stir together almond meal, oat flour, and baking powder in a medium-size bowl.
- Whisk together the maple syrup, coconut oil, egg, vanilla and almond extracts, and salt in a separate bowl. Stir syrup mixture into the almond meal mixture, and transfer to prepared pan.
- Arrange pears in a circle over the cake surface, and bake 22-25 minutes until edges are golden.
- Extra step I added – 5 minutes before the cake is done, take it out of the oven and brush the pears with maple syrup using a pastry brush. This will caramelize them a little bit and make them extra golden.
Enjoy on a lazy Sunday afternoon, like I did, with some espresso or tea. Or bring it to your next holiday party.