As the weather is getting chillier {it already snowed and it's only October..!}, I'm starting to crave warmth and coziness... I'm still making raw cakes like crazy, but once in a while I just need something to warm me up through and through. And the smell of a sweetly spiced cake baking away in the oven is what ultimate comfort dreams are made of.
I also happened to have come across an extremely gorgeous pear at the shop a little while back. Pardon me for saying it, but despite the fact that I'm a total fruit-lover, pears do not usually come first on my list of fruit to get... Sometimes I love them, but usually I skip. But, when I saw this pear, I couldn't pass. It sat there in the aisle, sculpture-like, green & teal-shaded leaf on a branch and all... and I just knew I had to make room for it in my cart and give it a home.
Once home though, I couldn't bring myself to slice into it. Call me weird, but sometimes I get visually captivated by shapes, colors, textures. This beautiful bosc pear was just too pretty to slice up. So it just graced the shelf of my fridge for a while and I admired it for weeks. Yep. Weeks. That's how long it took me to decide what to make with it.
Ok, I can't believe I just spent two paragraphs talking about a pear.. Back to scheduled programming... this cake. I decided to make a pear cake. And before I knew it it was coated in caramel. And it was most certainly cozy and delicious {and sweet -- heed my warning. Skip or go light on the sauce if you're not a fan of sweet cake}. The joke is that I only had to use 1 pear after all that and I had two, so the pear that inspired the cake still remains intact... And now I'll have to figure out another thing to make with it instead :)
I chose to use gluten-free oats for this cake as the flour base because I wanted to make something quick and simple this time around. I'm also experimenting more with oats at the moment, so was curious how the cake would turn out {<< delicious and moist is how}. But I know some of you don't or can't have oats. So if you're one of those people, you can use half of this recipe as a base for the cake with pears folded in instead of the raspberries and rhubarb. You're welcome ;)
I also decided to keep this cake oil-free. Honestly it didn't need it at all. I don't like using a lot of oil in baking when possible, but I find it does add a good amount of moisture and keeps the cakes from drying out. In this case though it was completely unnecessary -- the cake came out nice and moist and remained that way for days. I did use cashew butter in the caramel sauce because I love this caramel sauce recipe so much. But if you want to keep the recipe entirely fat-free, I'm including a simpler caramel sauce alternative as well.
Lastly, no, your eyes were not deceiving you -- this cake is indeed small. I chose to make it in my new 6-cup bundt pan. I've been making so much dessert lately that I've decided to downsize all my baking pans -- so I can make more interesting things and not feel overwhelmed by "cake that must be finished" staring you in the face every time you open the fridge... I've already been doing this with my raw cakes and tarts forever {using 6" and 7" pans}, so when I came across this 6-cup bundt pan at the shop it made a lot of sense to get it. I love the shape of bundt cakes in general -- they're always elegant, even when "undressed", but the other pan I have -- the 12-cup -- is just too massive {unless I'm baking for a special occasion}. I am quite fond of this smaller pan lately -- less ingredients and perfect small-sized cakes make a lot of sense to me these days.
If you want to make a larger cake though, double the ingredients and increase the baking time a little longer {keep testing with a skewer to see if it comes out dry in the center -- I'm guesstimating about an extra 10-15 mins. Just keep an eye so it doesn't burn}. You can also skip the bundt shape and just make this cake in any other pan. In fact, I've been thinking that this cake would work great as a sheet cake with the caramel sauce as frosting on top... But if you wanted to make it in a small bundt, this is the pan I use most nowadays and it works great.
Enjoy it! And let me know if you have any suggestions for another pear dessert in the comments ;) -- I'm thinking a cheesecake perhaps...
PrintPear Cake with a Caramel Sauce
A sweet, moist gluten-free pear cake topped with vegan cashew butter based caramel sauce.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 1 small bundt cake {8 servings}
- Category: Cake
- Method: Baked
- Cuisine: Dessert
Ingredients
Cake:
- 1½ cups gluten-free quick oats
- 2 tbsp tapioca starch
- ¾ cup applesauce
- ¾ cup maple syrup {or agave, coconut nectar, brown rice syrup, etc.}
- 1 tsp pure vanilla extract
- ¼ tsp espresso powder {optional, but adds an amazing flavor -- doesn't taste like coffee in this cake}
- 1 tbsp lemon juice
- spices: 1½ teaspoon cinnamon, ¼ teaspoon nutmeg, ⅛ teaspoon cloves and allspice
- dash of salt
- 1 tsp baking soda
- 1 pear, chopped
Caramel Sauce: {*See notes for alternative sauce}
- ½ cup soft dates, pitted {I recommend medjool for smoothest results}
- 2 tbsp cashew butter {or coconut butter/manna for a nut-free version}
- ¼ cup non-dairy milk {I used unsweetened vanilla almond milk}, at room temp
- dash of salt
- ½ tsp pure vanilla extract
- ½ tsp espresso powder {optional. Add more vanilla if omitting}
- 1 tsp carob powder
Instructions
- Preheat oven to 350F. Prepare a 6-cup bundt pan and set aside {oil as needed or use a good non-stick pan}.
- Place oats and tapioca into a food processor and process into a flour. Add all remaining cake ingredients, except pear, and process until a smooth batter forms. Add the pears and pulse a few times to fold them into the batter.
- Transfer the mixture into the cake pan and smooth out the batter to even it out. Bake in a preheated oven for approximately 1 hour, or until a skewer inserted in the center comes out dry. Cool cake on a cooling rack. {note: when you have it warm out of the oven it'll seem very moist and spongy, so I recommend letting it cool completely first}.
- While the cake is baking, prepare the caramel sauce by placing all ingredients in a blender and processing until your caramel reaches a desired consistency {add a bit more liquid as needed if you prefer it to be runnier}. Serve the cake warm or chilled, topped with caramel sauce. Enjoy!
Notes
Alternative Caramel Sauce Ingredients:
½ cup soft dates, pitted {I recommend medjool for smoothest results}
⅓ cup water or non-dairy milk {use more liquid as needed until you reach the consistency you like}
1 teaspoon pure vanilla extract
dash of salt
1 teaspoon carob powder
½ teaspoon espresso powder {optional}
alyr says
I forgot to say in my last comment....YES I'm in love with my 6" springform pan and it's the one I use constantly for all my raw foods now...especially the cakes. When you're eating 2 inch squares of "strawberry cheesecake" (your recipe) and freezing them, it's the perfect size.
Audrey says
Definitely. By the way, there's a raw pear cheesecake in my book if you're interested in keeping it raw with those pears still :)
alyr says
Vito Corleone is let go from the grocer's. He carefully wraps one pear in paper and places it on the table when he gets home. His wife enters, sees the pear and with a big smile says lovingly "Ahhh what a pear!"
Yes those were the old days when people appreciated food and other simple but beautiful things.
I received 6 beautiful pears from Harry & David and will be making this cake with the one that I still have. A compliment to you because I eat mostly raw.
Thank you!
Audrey says
Hi Alyr. Love that scene so much. And it's a compliment indeed :)
Olympia says
I made this cake yesterday and although the caramel came out divine, the cake itself was very heavy and chewy - is there a way to make it a little more fluffy? I followed the recipe exactly and didn't make any substitutes..
★★★★★
Audrey says
Hi Olympia. Thanks so much for your feedback. Hmmm, interesting about the heavy and chewy aspect, I wonder what would cause that. One thing I can recommend as an alternative is using this applesauce muffins recipe (but with pear sauce, if you prefer) instead: https://www.unconventionalbaker.com/vegan-gluten-free-applesauce-muffins-oil-free/ -- it's a bit more fluffy since it doesn't rely solely on the oats for the flour. Alternatively the raspberry and rhubarb cake recipe I linked to above the recipe is a wonderfully light and fluffy cake that can work as a base here.
Kitty says
I'm trying this out right now in a loaf pan to take to a camp . I dropped too much salt in but otherwise it looks very promising! Smells heavenly, too.
Audrey says
Aw, that's great -- hope it works out :) And yes the smell is just lovely!
Blue Wren says
Best recipe for a healthy caramel sauce I have ever read (the cake reads well too). In my experience, if a recipe reads well, it usually bakes well. Another to add to my list of must bakes.
The Vegan 8 says
Wow, that is a really moist cake! So pretty Audrey! I'm in love with that shot of the pear! And I'm really excited that you added espresso....that is one of my favorite ingredients! Of course you know that I love that this is oil-free. That caramel sauce looks to die for on the cake too, giving extra yumminess in each bite!
Audrey says
Thanks Brandi! I love espresso -- I literally hold myself back from adding it to too many of my recipes because I want to keep them kid-friendly. I was really surprised though that it went well in a pear cake. I just had a taste of the batter and immediately felt like it needed espresso powder -- can't explain why, but it's a great pairing.
Harriet Emily says
I love pears! This cake is gorgeous Audrey. It looks so moist and delicious. I've also started trying to reduce/cut out oil from my baking!!! It's amazing to discover how much you don't really need it! I love the sound of this caramel sauce too. It's perfect <3
Audrey says
Thanks Harriet. I've actually never been a fan of oil in baking, unless it's needed. I'm one of those (unfortunate?) people who really really dislikes the taste of oil altogether. But I hear ya -- lately I'm finding it's needed less and less.
Leah @ Grain Changer says
Wow! Audrey! This cake is absolutely drool worthy. And omg what a BEAUTIFUL pear! That is fruit perfection if I've ever seen it.
Audrey says
Thanks Leah :) Funny how focusing in on something as simple and common a pear, you suddenly see it in another light altogether.
Lucie says
You can never go wrong with drowning pears in caramel so this must be a winner :) The cake looks downright gorgeous too Audrey, how do you do it? :)
★★★★★
Audrey says
Yep, I must agree on the caramel part :) Thanks, Lucie!
Sina @ Vegan Heaven says
Yummy! This cake looks amazing, Audrey. I love pears! And as always, your pictures are absolutely stunning! :-)
Audrey says
Thank you very much, Sina!
Bethany @ Athletic Avocado says
Yay for a healthy holiday cake! The combo of pears and date caramel sounds out of this world!
Audrey says
Thanks Bethany! Pears and caramel were meant to be together <3
Kari @ bite-sized thoughts says
I can't believe you've already had snow! You definitely need this cake :) We haven't had snow but I am keen for a piece anyway...
Audrey says
Yes, it's snowing like crazy here today too and I'm sitting and typing this by the fireplace. So strange! Definitely a good time for cozy cake and caramel :)
Brielle @ Breezy Bakes says
This cake is so beautiful! And those pear pictures?! Oh my goodness! Perfection!
Audrey says
Thanks so much for stopping by, Brielle! And for your lovely comment :) That little pear is like a little work of art, isn't it?
Anu-My Ginger Garlic Kitchen says
Audrey, this pear cake is gorgeous and delicious. The presentation is stunning. I wish I had a slice right now! YUM yum!
Audrey says
Thank you, Anu. Wish I could send you some :)
Rebecca @ Strength and Sunshine says
Haha, it's okay! I think pears are so beautiful too! I can't get enough. Been eating my favorite, the bosc, (unripe!) every morning with breakfast! Pear season heaven!
Audrey says
Unripe? WHAT?! Why? You like them that way?
Natalie | Feasting on Fruit says
I was thoroughly enjoying the pear story, made me think of Corduroy...did you ever read that book? Anyways CAKE!!!! I just kept falling more in love with this recipe as I read on, the oats, the no oil, the caramel sauce <3 <3 You may just talk me into buying a pear, not something I do often either! And I'll take a big spoonful of caramel on top please :)
Audrey says
Pick a good one, Natalie. One that looks like it needs a home ;)
I never read Corduroy but just looked it up and I know what you mean! :) You know when I was a kid I always made my mom buy the ugly toy at the store because I thought no-one would buy it? I also had a very strong feeling for all my toys and wanted them all to be treated equally, not one left behind. Like if I wanted to watch tv with a toy, they all came out onto the couch with me because I was worried those left behind would be sad :D I have no idea where I got that from, but it must have looked bizarre to my parents since I never explained my feelings -- I thought it was how everyone felt, naturally... :)
Natalie | Feasting on Fruit says
I was totally the same way!!! All toys must be included. My sister would use it against me too, because we had 8 dolls and when we would play like we were moms she only ever wanted like 2 kids so I ended up having to lug the other 6 around as my kids. But they would be so sad otherwise haha! I can just imagine you on the couch in a sea of toys :)
Audrey says
Hehe. ? Funny, now you have me wondering if it's a common thing :) I only have an older brother, so I usually played by myself, in my own world, where clearly all toys had feelings... So funny remembering all that now. Somehow I can't picture you with 6 kids though :D
kathryn @ The Scratch Artist says
I love that your pear was too beautiful to cut into. I get it! This cake that you came up with looks like the perfect snack to enjoy while wearing sweat pants and reading a book, haha I have a rich fantasy life :-) Looking forward to seeing what you make with the other pear.
Audrey says
Bahaha. I think my fantasy life is much akin to yours, Kathryn :) And you're right, it's such a good cozy snack.