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Gluten-free Almond Vanilla Pear Cake Recipe

written by Lisa Guy

gluten-free Recipes almond cake low-gi tart baking dairy-free

Gluten Free Cake Almond Vanilla Pear

Image: Lisa Guy

When you bake with almond flour it adds plenty of protein to your baked goods, which helps balance out any sugars for a lower GI treat. Pears are a low GI fruit and are packed with dietary fibre to help promote a healthy digestive tract with bowel regularity. These gorgeous pear cakes are delicious on their own or served with homemade custard, coconut ice cream or vanilla yoghurt.

Serves: 4–6

DF, GF, V

Ingredients

Method

  • 1¼ cups almond flour
  • 2 tbsp coconut flour + extra for dusting
  • 1 tsp cinnamon
  • ¾ tsp baking soda
  • ¼ tsp sea salt
  • 3 organic eggs
  • ¼ cup cold-pressed coconut or olive oil
  • ¼ cup raw honey or maple syrup
  • 2 tsp vanilla extract or vanilla bean paste
  • ½ cup grated pear
  • 1 large pear, sliced
  • To serve: homemade custard, coconut ice cream or vanilla yoghurt (optional)
  1. Preheat oven to 180°C, grease 4 individual tart tins and line with rounds of baking paper.
  2. In a large bowl, mix almond and coconut flour, cinnamon, baking soda and salt.
  3. In a smaller bowl whisk eggs, oil, honey and vanilla extract.
  4. Pour wet ingredients into dry and gently combine.
  5. Fold through grated pear.
  6. Spoon mixture evenly into tart tins and top with sliced pear.
  7. Bake for 20-25 mins or until golden brown.
  8. Allow to cool before removing from the tins.
  9. Dust with coconut flour as a healthy alternative to icing sugar.




  

Lisa Guy

Lisa Guy is a respected Sydney-based naturopath, author and passionate foodie with 16 years of clinical experience. She runs a naturopathic clinic in Rose Bay called Art of Healing and is the founder of Bodhi Organic Tea.

Lisa is a great believer that good wholesome food is one of the greatest pleasures in life and the foundation of good health. Lisa encourages her clients to get back to eating what nature intended: good, clean, wholesome food that’s nutrient-rich and free from high levels of sugars, harmful fats, artificial additives and pesticides. Her aim is to change the way people eat, cook and think about food.

Lisa is an avid health writer, being a regular contributor to The Sunday Telegraph's Body and Soul, and leading magazines including WellBeing. Lisa is an author of five books to date, including My Goodness: all you need to know about children’s health and nutrition , Pregnancy Essentials, Heal Yourself, Listen to your Body and Healthy Skin Diet .

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