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Dairy-Free

Pear Almond Cake

This light-and-luscious cake is the perfect ending to any holiday meal. It stores well for a couple of days in the fridge—just be sure to bring it to room temperature before serving.

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This light-and-luscious cake is the perfect ending to any holiday meal. It stores well for a couple of days in the fridge—just be sure to bring it to room temperature before serving.

Servings
8

Ingredients

  • 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 Tbs. melted extra virgin coconut oil or vegetable oil, plus more to grease pan
  • 1 large egg, beaten
  • 1 tsp. vanilla extract
  • 1/4 tsp. almond extract
  • 1/4 tsp. sea salt
  • 1 1/2 lb. ripe Anjou pears, peeled, cored, and sliced lengthwise into 1/2-inch-thick slices

Preparation

1 | Preheat oven to 350°F. Oil 9-inch tart pan or 14- x 4-inch pan with removable bottom, and set aside. 2 | Stir together almond meal, oat flour, and baking powder in medium bowl. 3 | Whisk together maple syrup, oil,egg, vanilla and almond extracts, and salt in medium bowl. Stir syrup mixture into almond meal mixture, and transfer to prepared pan. 4 | Arrange pears in circle or line over cake surface, and bake 22 to 25 minutes or until edges are golden.

Nutrition Information

  • Calories 227
  • Carbohydrate Content 24 g
  • Cholesterol Content 23 mg
  • Fat Content 14 g
  • Fiber Content 5 g
  • Protein Content 5 g
  • Saturated Fat Content 5 g
  • Sodium Content 112 mg
  • Sugar Content 14 g