Pear Almond Cake

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5 from 1 vote

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www.theconsciousplantkitchen.com

This Pear Almond Cake is a simpler, healthier cake made with no eggs, no dairy, no refined sugar, that looks super fancy but is super easy to make.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/pear-almond-cake/ or scan the QR code here ➡️

Prep Time15

Cook Time55

Total Time1 10

Servings: slices

Calories: 271kcal

Author: Carine Claudepierre

Ingredients

2 cups Self-Rising Flour (note 1)
¾ cup Unrefined Cane Sugar (note 2)
1 ¼ cups Almond Milk (note 3)
⅓ cup Dairy-Free Butter (Unsalted) melted (note 4)
1 teaspoon Almond Extract
3 medium Pears firm, cored, peeled (note 5)

Almond topping

½ cup Almond Flour
¼ cup Unrefined Cane Sugar (note 2)
¼ cup Dairy-Free Butter (note 4)
½ teaspoon Almond Extract
½ cup Sliced Almonds

US Customary - Metric

Instructions

Preheat the oven to 350°F (180°C). Line a 9-inch cake pan with parchment paper. Use cooking oil spray to oil the paper and sides of the pan. Set aside.
Peel and core the pears. Slice 2 pears into thin slices (0.1 inches or 2mm). Cut the last pear into 0.4-inch cubes (1cm). Set aside in two separate bowls.
In a large bowl, add the self-rising flour and sugar. Whisk to combine.
Add almond milk, melted plant-based butter, and almond extract. Use a rubber spatula to combine.
Fold in the pear cubes, stir to incorporate.
Pour the batter into the prepared pan into an even layer.
In another bowl, stir the topping ingredients: almond flour, sugar, melted plant-based butter, and almond extract.
Sprinkle the almond topping all over the cake batter. Press gently with your hands to stick to the batter.
Arrange the pear slices tightly on top of the cake batter. You will have a few places where the pear slices are stacked, that's ok. Press the pear slice with your finger to stick to the batter. Sprinkle and press sliced almonds on top.
Bake the cake for 55-65 minutes at 350°F (180°C) until a pick inserted in the center of the cake comes out clean. After 45 minutes, I recommend adding a piece of foil on top of the pan to prevent the cake from darkening too fast.
Let the cake cool in the pan for 10 minutes, then release it on a cooling rack for 1-2 hours before slicing.
Serve with a dust of powdered sugar if desired.

Equipment

9-inch x 5-inch Loaf Pan

Notes

Note 1: You can make your own 2 cups of self-rising flour at home. Simply stir 2 cups of all-purpose flour with 3 teaspoons of baking powder. For a gluten-free option, use my gluten-free converter, but don’t forget the baking powder.

Note 2: Any granulated sugar works like brown sugar, coconut sugar, or unrefined cane sugar.

Note 3: Any milk work, I like almond milk or oat milk to keep the crumb light and fluffy.

Note 4: Or any low-flavor oil, like mild olive oil or canola oil.

Note 5: Bosc pears are the best to bake with. Anjou are not good for baking as they release too much juice and would make the cake gummy.

Storage: Store the cake in a sealed container in the fridge for up to 4 days.

Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15°C). The baking time should be the same, but it might take a few more minutes.

Nutrition