Dessert of the Month: Gluten-Free Pear and Almond Cake

pear cake

Here is a cake worth adding to your repertoire — it’s super-fast to put together, pleases many dietary requirements (it’s free of gluten and dairy) and can either be dressed up or down depending on how you serve it.

The pureed pear and almond meal give the cake batter a frangipane-like texture. And the addition of vanilla, maple and coconut oil contribute to the irresistible flavor. For dessert, top the cake with some soft whipped cream, ice cream or warm chocolate sauce. For afternoon or morning tea, the cake is delicious served plain — warm from the oven or cold from the fridge.

Gluten-Free Pear and Almond Cake

Makes 1 (9-inch) cake

½ cup gluten-free rolled oats

1½ cups almond meal

¼ cup gluten-free oat flour

3 tablespoons brown rice flour

½ teaspoon baking powder

1 egg

2 large ripe Anjou pears, divided

3 tablespoons melted coconut oil, plus more to oil parchment paper

5 tablespoons maple syrup, plus more to drizzle

¼ cup maple sugar

1 tablespoon pure vanilla extract

¼ teaspoon pure almond extract

Pinch sea salt

Chopped almonds

Preheat oven to 350 degrees F. Lightly oil a 12-inch square piece of parchment paper. Press paper into a 9-inch cake pan (don’t worry about the sides overlapping — this is what creates a rustic edge). …read more