Winter Spiced Pear Cake (Gluten Free!)

Gluten Free
Health score
1%
Winter Spiced Pear Cake (Gluten Free!)
45 min.
8
387kcal
100%sweetness
19.34%saltiness
30.27%sourness
20.92%bitterness
13.26%savoriness
49.17%fattiness
0%spiciness

Ingredients

  • 0.5 cup almond flour 
  • 0.5 cup tapioca/arrowroot flour 
  • tsp double-acting baking powder 
  • 0.5 tsp cinnamon 
  • 0.5 cup coconut flour 
  •  eggs beaten
  • 0.3 cup full fat coconut cream 
  • 0.5 teaspoons ground cardamom 
  •  juice of lemon 
  • tbsp maple syrup 
  • medium pears firm ripe
  • large pinches sea salt fine
  • 0.5 teaspoon suya seasoning mix 
  • 0.3 cup sugar 
  • servings sugar (see recipe above)
  • teaspoons vanilla extract 
  • tbsp butter unsalted

Equipment

  • bowl
  • oven
  • blender
  • toothpicks
  • cake form

Directions

  1. Preheat the oven to 350F. Butter/grease a 9-10 cake pan.In a small bowl, stir together the sucanat, cardamom, pumpkin spice blend, and cinnamon. Set aside 2 tablespoons of the spiced sugar to top the cake at the very end; add the rest to the butter. Cream together the butter, maple syrup, and two tbsp of the spiced sucanat with a mixer, scraping down the sides of the bowl, for about 3 minutes.
  2. Add the eggs one at a time, and beat to incorporate each egg.In a separate medium bowl, sift together the coconut, arrowroot, and almond flours, and the baking powder, and salt.
  3. Add half of the dry ingredients to the butter mixture and stir on low until just combined.
  4. Add the coconut cream and vanilla, and mix on low until just combined. Finally, add the remaining dry ingredients, mixing until just combined. The mixture will be quite thick.Now, cut the pears off of their cores. Slice up one cup of medium sized pear cubes, and cut the rest of the pears into 1/2 wedges.
  5. Drizzle the lemon juice over the wedges to preserve them; Fold the pear cubes into the batter and transfer the batter to the greased cake pan.Take the pear wedges and fan them out around the cake, or create your own design if you like! Press them into the batter a little bit so that some of the batter comes through.
  6. Sprinkle the leftover 2 tbsp spiced sugar over the top of the cake.
  7. Bake the cake until a toothpick comes out just barely clean, about 35-50 minutes (Varies depending on the oven).This cake is perfect with coffee, with breakfast, for afternoon snack, or for dessert!Enjoy!

Nutrition Facts

Calories387kcal
Protein6.07%
Fat47.24%
Carbs46.69%

Properties

Glycemic Index
41.92
Glycemic Load
18.64
Inflammation Score
-3
Nutrition Score
7.0665217391304%

Flavonoids

Cyanidin
1.38mg
Catechin
0.18mg
Epigallocatechin
0.39mg
Epicatechin
2.51mg
Epicatechin 3-gallate
0.01mg
Epigallocatechin 3-gallate
0.11mg
Eriodictyol
0.37mg
Hesperetin
1.09mg
Naringenin
0.1mg
Isorhamnetin
0.2mg
Quercetin
0.59mg

Taste

Sweetness:
100%
Saltiness:
19.34%
Sourness:
30.27%
Bitterness:
20.92%
Savoriness:
13.26%
Fattiness:
49.17%
Spiciness:
0%

Nutrients percent of daily need

Calories:387.29kcal
19.36%
Fat:20.92g
32.18%
Saturated Fat:11.62g
72.61%
Carbohydrates:46.52g
15.51%
Net Carbohydrates:40.36g
14.68%
Sugar:28.87g
32.08%
Cholesterol:112.37mg
37.46%
Sodium:269.59mg
11.72%
Alcohol:0.34g
1.91%
Protein:6.05g
12.09%
Fiber:6.17g
24.66%
Manganese:0.37mg
18.74%
Calcium:122mg
12.2%
Vitamin B2:0.19mg
11.32%
Selenium:7.06µg
10.09%
Vitamin A:496.51IU
9.93%
Phosphorus:91.23mg
9.12%
Iron:1.48mg
8.2%
Vitamin C:6.02mg
7.3%
Vitamin K:5.96µg
5.68%
Copper:0.11mg
5.54%
Folate:19.96µg
4.99%
Vitamin E:0.71mg
4.75%
Potassium:165.19mg
4.72%
Vitamin D:0.65µg
4.35%
Vitamin B5:0.43mg
4.29%
Vitamin B12:0.22µg
3.67%
Vitamin B6:0.07mg
3.43%
Zinc:0.5mg
3.37%
Magnesium:13.21mg
3.3%
Vitamin B1:0.03mg
1.73%
Vitamin B3:0.23mg
1.15%
Source:Foodista