Pear Almond Cake

Serves 8
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