Pear Almond Cake
30 minutes or less
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.
Preheat the oven to 190 degrees Celsius. Oil a 22 cm tart pan or 35 x 35 cm pan with a removable bottom and set aside.
Add ground flaxseed and water to a dish and stir. Let rest for 15 minutes in the fridge to thicken.
Stir together almond meal, oat flour, and baking powder in a medium bowl.
Whisk together maple syrup, oil, flaxseed mixture, vanilla and almond extracts, and salt in a medium bowl. Stir syrup mixture into almond meal mixture and transfer to a prepared pan.
Arrange pears in a circle or line over cake surface and bake 22-25 minutes or until the edges are golden.
Credit: Vegetarian Times
- 1¼ C almond meal
- ¼ C oat flour, sifted
- ½ tsp baking powder
- ¼ C maple syrup
- 2 Tbsp melted extra virgin coconut oil (or vegetable oil),
plus more to grease the pan
- 1 Tbsp ground flaxseed
- 2 ½ Tbsp water
- 1 tsp vanilla extract
- ¼ tsp almond extract
- ¼ tsp sea salt
- 1 ½ ripe pears, peeled, cored and sliced lengthwise into 1 cm thick slices