I am so happy with the way this gluten free, Vegan Pear & Almond Spice Cake has worked out. It is a soft, perfectly sweet and gloriously spicy cake which pairs well with my previous recipe, Chai Cashew Cream. I am even more pleased with the fact I can make this in my Froothie Blender. If you don’t have a high speed blender, you will only be able to blend the wet ingredients, then pour into a bowl and fold in the dry ingredients. It is still significantly quicker either way.
Again I prefer to use Bob’s Red Mill All Purpose Baking flour, it is just really reliable. However the second time I made this, I had run out! So for the cup of flour, I added 2 tablespoons of tapioca flour and filled the rest of the cup with Sprouted Buckwheat Flour, and actually it turned out great too! If you have a preferred gluten-free flour for cake making, please go ahead and use it. I use both gluten free baking powder and baking soda.
I added the contents of a Chai teabag to this, for added spice. I had made a strong cup of chai tea using Pukka Original Organic Chai Tea, and then set the tea bag aside and simply opened the bag and added the contents. I think it gives this cake an extra kick.
Preparation Time: 10-15 minutes
Baking Time: 25 minutes
- 5 pears total
- 85g Coconut oil, plus 1-2 tablespoons to cook pears
- 1 cup coconut sugar
- 3 tablespoons plant milk, I used brown rice
- 1 drop almond essence
- 1 teaspoon cinnamon
- 1/8 teaspoon ground cardamom
- contents of chia tea bag ( optional )
- 1 cup ground almonds
- 1 cup gluten free flour
- 2 teaspoons GF baking powder
- 1/2 teaspoon GF baking soda
- Preheat oven to 180C.
- Grease a 9 inch cake tin, I used a springform for easy release. Line the bottom with baking parchment.
- Take 3 of the pears, peel and core and slice each one into 6 even pieces.
- Fry the pear slices in a tablespoon, or more, of coconut oil and a drizzle of vegan sweetener such as agave nectar or maple syrup. When slightly golden, remove and arrange in the bottom of your cake tin.
- Place your coconut oil, coconut sugar, the remaining 2 pears peeled, cored and roughly chopped, almond essence, spices, chia tea bag contents if using and milk in the blender. Bend on high until well combined.
- In a bowl mix ground almond, flour, baking powder and baking soda. If you have a high speed blender, then add slowly to the blender and continue to mix until well combined. Or, simply pour the wet ingredient mix in to a separate bowl and fold in the dry ingredients.
- This will be quite a thick cake mix but you should easily be able to pour or spoon mix onto the pears in your cake tin. Tap tin gently on the surface of your bench to even out.
- Place in the oven and cook for about 25 minutes at 180C, or until golden on top and the cake is springy to the touch. I like to use a cake tester to check it is cooked through.
- Once removed from the oven, cool for 2-3 minutes and then take a knife around the edge of the springform tin and then gently release the tin. Cool for a further 5 minutes before turning over and removing the base and the baking parchment.
- When cool slice and serve with Chai Cashew Cream.
Keeping Time: 3 days