Description

This Healthy Cardamom Pear Cake is a moist, gluten-free dessert infused with fragrant cardamom and sweet pears. Made with wholesome ingredients like oat and almond flours, ground flaxseed as an egg substitute, and naturally sweetened with maple syrup and applesauce, this cake offers a nutritious yet indulgent treat. Perfect for those seeking a dairy-free, gluten-free option with a fragrant, fruity twist.

Ingredients

Dry Ingredients

1 ¼ cup (135g) gluten free oat flour
1 cup (120g) almond flour
¼ teaspoon salt
1 teaspoon baking soda
1 tablespoon cardamom seeds, freshly ground (reserve 1 teaspoon for topping)

Wet Ingredients

2 Tablespoons ground flaxseed + 6 Tablespoons water (to make flax eggs)
⅓ cup (85g) unsweetened applesauce
2 Tablespoons pure maple syrup + extra for brushing pears
½ cup (120 ml) unsweetened almond milk (or any vegetable milk of choice)
2 Tablespoons olive oil
1 teaspoon apple cider vinegar (or fresh lemon juice)

Fruit

2 small-medium pears, peeled, cored, and sliced

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Instructions

Preheat and Prepare Pan: Preheat oven to 350°F (180°C) and lightly grease a 7 or 8-inch (18 or 20 cm) springform pan. Set aside to ensure easy removal of the cake.
Make Flaxseed Eggs: In a small bowl, combine 2 tablespoons ground flaxseed with 6 tablespoons water. Stir and let it sit for about 5 minutes until it becomes gooey and resembles the texture of eggs. This will act as a vegan egg substitute, binding the ingredients together.
Mix Dry Ingredients: In a large bowl, whisk together gluten-free oat flour, almond flour, salt, and baking soda until evenly combined. This creates the base of the cake’s structure.
Combine Wet Ingredients: In a separate large bowl, mix the flaxseed egg mixture, unsweetened applesauce, maple syrup, almond milk, olive oil, and apple cider vinegar until smooth and fully combined. These wet ingredients add moisture and sweetness.
Form the Batter: Add the dry ingredient mixture to the wet ingredients and stir gently until just combined. Then fold in freshly ground cardamom seeds, reserving about 1 teaspoon for the topping. Do not overmix to keep the cake light.
Assemble the Cake: Pour the batter into the prepared springform pan. Arrange the peeled, cored, and sliced pears evenly on top of the batter.
Add Finishing Touches: Optionally brush the pear slices with a little extra maple syrup to enhance sweetness and moisture. Sprinkle the reserved freshly ground cardamom over the pears for a fragrant finish.
Bake: Place the pan in the preheated oven and bake for 30 minutes or until the cake is just set and a tester inserted into the center comes out clean. The pears will soften and caramelize slightly on top.
Cool and Serve: Remove the cake from the oven and allow it to cool completely in the pan before removing the springform ring to slice and serve. This helps the cake to set fully for clean slices.

Notes

This cake is naturally gluten-free and vegan, using ground flaxseed as an egg substitute and almond and oat flours.
If you prefer a sweeter cake, increase the maple syrup slightly or brush the pears generously before baking.
You can substitute pear with apple slices if preferred, but pears add a wonderful softness and natural sweetness.
Make sure to use freshly ground cardamom seeds for the best flavor; pre-ground cardamom is less potent.
Use a springform pan for easy removal and presentation of the cake.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: Gluten Free