1 Bowl Paleo Pear Cake is a quick, effortless dessert! Made with juicy pears, warm cinnamon and ginger, and a pour of sweet vegan caramel sauce.
If there is one thing I know, it's that this Paleo Pear Cake has it going on:
A soft cake studded with juicy pears and swirled with comforting cinnamon and warming ginger. With a caramelized upside down pear topping and a heavy pour of rich vegan caramel sauce cascading down its sides.
Perfect for the holidays because its made in ONE BOWL. Read - all the dishes finally catch a break!
It is very impressive. See the juicy pears and glistening caramel drizzle.
Also, incredibly festive - seasonal pears, warm cinnamon and ginger, a mug of steamy coffee, and a fuzzy blanket.
And practically safe for all diets - Paleo, vegetarian, gluten free, dairy free, and grain free eaters... come one, come all!
Guys, when November and December hit (somehow out of nowhere EVERY year) the hustle and bustle of the holidays set in, and sometimes you just need a dessert and you need it FAST.
You need something you can stir, dumb, and bake. That hugs the house with warm holiday smells and is sliced, plated, ready (with the dishes washed) by the time last minute company comes over.
Paleo Pear Cake was made for such a time as this.
And this cake is nearly foolproof.
As much as I love dessert, when it comes to baking, I have exactly one trick up my sleeve: I add almond flour to my baked goods. This magical nut flour adds fat and keeps cakes, breads, muffins, and cookies moist and luscious.
Not a dry crumb in sight.
To review... This Paleo Pear Cake is fast, deliciously drizzled in caramel, easy, foolproof, and holiday ready.
What a gem.
1 Bowl Paleo Pear Cake
- Prep Time: 10
- Cook Time: 50
- Total Time: 1 hour
- Yield: 8 serivings 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
1 Bowl Paleo Pear Cake is an effortless dessert! Made with juicy pears, warm cinnamon and ginger, and a pour of sweet vegan caramel sauce.
Ingredients
- 2 pears, chopped
- 2 tablespoons coconut sugar
- 4 cups almond flour
- 4 eggs
- ½ cup avocado oil
- ½ cup honey
- 1 tablespoon vanilla extract
- 2 teaspoons apple cider vinegar
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ginger
Instructions
- Preheat the oven to 350 degrees. Spray a 9 inch springform pan with nonstick oil and set aside.
- Add the pears and coconut sugar to a large bowl and toss to coat. Add half of the pears to the bottom of the pan and set aside.
- To the bowl with the pears, add the remaining ingredients. Stir well to combine. Pour the batter into the pan and bake for 45-55 minutes, or until the center is firm when pressed. Remove the cake from the oven and place it on a wire rack to cool.
- If you are serving with caramel sauce, prepare that now according to the directions in this recipe.
- Once the cake has cooled, remove the springform pan and serve. Preferably with a heavy pour of caramel.
Nutrition
- Serving Size: ⅛th cake (without caramel)
- Calories: 247
- Sugar: 25g
- Sodium: 351g
- Fat: 11g
- Saturated Fat: 2g
- Carbohydrates: 33g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 82mg
Turned out amazing! I ended up using a Bundt pan (all I had). Amazing flavor. I know this is going to be a new staple at my house!! Thanks for the recipe!
Hi Lydia, so glad to hear you enjoyed the recipe! It's one of my favorites :)
This cake turned out really nice! Super moist and flavorful.
Thank you for your review B!
This is a great bake! Thank you very much. I would next time use one more pear and 1/2 C toasted pecans. Perfection with the maple caramel glaze.
Thank you for sharing this wonderful baker friendly recipe. It has remained delicious and moist days after baking. It is a beautiful rustic cake that got many compliments. I added toasted pecans to the base layer like another baker suggested. It was a positive addition to this make again cake.
This recipe is lovely! I've made it twice and it was a hit both times. I love that the cake isn't overly sweet and the caramel adds a nice natural sweetness.
Delicious! I used 3 small-ish pears off the tree. You could use more and it would be great!
I added chopped pecans to the pears on the bottom of the pan. So good! Do not miss the chance to eat the sauce! So delicious!!