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Pear Cake with a Caramel Sauce {Free from: Gluten, Dairy, Eggs, Refined Sugar, and Oil}

Pear Cake with a Caramel Sauce


  • Author: Audrey @ Unconventional Baker
  • 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

Description

A sweet, moist gluten-free pear cake topped with vegan cashew butter based caramel sauce.


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 tsp cinnamon, ¼ tsp nutmeg, ⅛ tsp 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

  1. Preheat oven to 350F. Prepare a 6-cup bundt pan and set aside {oil as needed or use a good non-stick pan}.
  2. 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.
  3. 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}.
  4. 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 tsp pure vanilla extract
dash of salt
1 tsp carob powder
½ tsp espresso powder {optional}

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