Gluten Free Pear Spice Cake + Caramel Sauce

A delicious and decadent gluten free spiced pear cake with homemade, healthier caramel sauce is the perfect dessert for your holiday table.

It’s officially November, my friends!! The weeks and months are flying by. Is this what happens as you age? All you can talk about it how fast time moves? Am I old?

Well, I could have sworn we were juuust celebrating my birthday in September and then next thing I know thanksgiving is lurking around the corner. I’m pumped I got tons of pumpkiny recipes in and we’re turning the corner into harvesty recipes.

Thanksgiving has been on my mind a lot lately. I personally don’t like turkey too much, so I think I may make a ham this year. I show up for the sides and desserts, let’s be real. If you’re like me and always save room for a double helping of dessert, then this recipe is for you!

Whether you’re making this Gluten Free Pear Spice Cake for a fun weeknight brunch, or for your holiday table, it will be a crowd pleaser. Plus, if you really want to hear the oohs and aahs, just wait until you drizzle the caramel sauce on top. It’s phenom.

The pears are tender, the cake is spiced, the caramel is sweet and better-for-you yet no one will notice the difference. It’s the perfect compliment to all your holiday pies this year and I cannot wait for you to give it a try.

So let’s make some Gluten Free Pear Spice Cake + Caramel Sauce!

Combine the almond flour, coconut flour, baking soda, baking powder, cinnamon, cardamom and sea salt in a bowl. Whisk with a fork.

In a separate bowl, beat together the coconut oil, coconut sugar and eggs. Slowly add the dry ingredients to the wet until everything is well combined.

Pour the batter into a greased 9inch springform pan.

Peel and core the pear. Thinly slice the pear and arrange on top of the cake, pressing it into the batter slightly.

Bake in the preheated oven for 25-30 minutes, or until the cake is golden brown and a toothpick comes out clean.

While the cake bakes, combine the coconut milk and coconut sugar in a medium saucepan over medium heat.

Cook down for 15-20 minutes until thick and add the vanilla and sea salt.

When the cake has baked, pour over about half of the caramel sauce.

Save the remaining sauce for extra while serving or save for later. Top with a bit of powdered sugar, if desired, and serve warm.

Gluten Free Pear Spice Cake + Caramel Sauce

★★★★ 4 from 1 reviews

• Author: Lindsay Grimes Freedman
• Prep Time: 20 min
• Cook Time: 25 - 30 min
• Total Time: 45 min
• Yield: 8 slices 1x

Print

Rate

Save Recipe Recipe Saved

---

Description

A delicious and decadent gluten free spiced pear cake with homemade, healthier caramel sauce is the perfect dessert for your holiday table.

---

Scale 1x2x3x

Ingredients

For the cake:

• 1 1/2 cups blanched almond flour
• 1/4 cup coconut flour
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/2 teaspoon cardamom
• 1 pinch sea salt
• 3/4 cup melted coconut oil
• 1/2 cup coconut sugar
• 2 eggs, at room temperature
• 1 large bosc pear

For the caramel sauce:

• 1 14oz. can full fat coconut milk
• 1/2 cup coconut sugar
• 1 teaspoon vanilla
• 1 pinch sea salt
• *optional – powdered sugar for serving

---

Instructions

1. Preheat the oven to 350F.
2. Combine the almond flour, coconut flour, baking soda, baking powder, cinnamon, cardamom and sea salt in a bowl. Mix together with a fork.
3. In a separate bowl, beat together the coconut oil, coconut sugar and eggs.
4. Slowly add the dry ingredients to the wet until everything is well combined.
5. Pour the batter into a greased 9inch springform pan.
6. Peel and core the pear.
7. Thinly slice the pear and arrange on top of the cake, pressing it into the batter slightly.
8. Bake in the preheated oven for 25-30 minutes, or until the cake is golden brown and a toothpick comes out clean.
9. While the cake bakes, combine the coconut milk and coconut sugar in a medium saucepan over medium heat.
10. Cook down for 15-20 minutes until thick and add the vanilla and sea salt.
11. When the cake has baked, pour over about half of the caramel sauce.
12. Save the remaining sauce for extra while serving or save for later.
13. Top with a bit of powdered sugar, if desired, and serve warm.

---

Enjoy!! xo

BIG thank you to my friend Allie from Miss Allie’s Kitchen for creating this delicious recipe and taking these gorgeous images for us!! I love her work and couldn’t be more excited she’s creating some tasty dishes to share here too!