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Home Recipes Desserts
4 from 1 review

Spiced Almond Pear Cake + Caramel Sauce

45 min
by: Lindsay Grimes
November 2, 2018 (Updated: September 20, 2024)
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Spiced almond pear cake is loaded with sweet Bosc pear slices and infused autumn spices. The almond flour base makes this the perfect pear cake recipe!

Spiced almond pear cake is going to be a staple in your home this season! It’s sweet, perfectly spiced, and topped with a sweet caramel sauce and powdered sugar sprinkle that puts this cake over the edge of epic deliciousness.

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 Spiced Almond Pear 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 a showstopper!

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.

If you love autumn spiced cakes, try this Apple Cider Bundt Cake, this Gluten Free Coffee Cake Skillet, or this Moist Gluten Free Pumpkin Cake!

If you love using almond flour in your recipes check out my Ultimate List of Almond Flour Recipes and my tutorial for How to Make Almond Flour!

Gluten Free Pear Spice Cake + Caramel Sauce

Ingredients for Spiced Pear Cake

  • blanched almond flour: this is going to be the base of the cake! Blanched almond flour is great because it’s super fine and a beautiful pastry color compared to an almond meal.
  • coconut flour: this is going to add some fluffy, cakey texture!
  • baking soda and baking powder: to help add some fluff and rise to the cake.
  • cinnamon and cardamom: because it’s a spiced pear cake!
  • coconut oil: to add some moisture to the cake!
  • coconut sugar: for some sweetness.
  • eggs: to bind the whole cake together!
  • a bosc pear: because it’s a pear cake 🙂
Gluten Free Pear Spice Cake + Caramel Sauce

How to Make Pear 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
Gluten Free Pear Spice Cake + Caramel Sauce
Gluten Free Pear Spice Cake + Caramel Sauce

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

Recipe

Spiced Almond Pear Cake + Caramel Sauce

Spiced almond pear cake is loaded with sweet Bosc pear slices and infused autumn spices. The almond flour base makes this the perfect pear cake recipe!

Recipe by:Lindsay Grimes
5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 1 review
Prep: 20 minCook: 25 – 30 minTotal: 45 min
Print recipe Rate recipe Pin Save recipe
Servings: 8 slices

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.

Tips

Recipe Development and Food Photography by Allie Doran from Miss Allie’s Kitchen

© The Toasted Pine Nut

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Enjoy!! xo

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15 no bake desserts

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  1. Avatardalila says

    Posted on 11/19/18 at 12:42 pm

    This looks delicious! Coconut flour is hard to find in these parts, can I use all almond flour? Or is there another substitution?

    Reply
    • Lindsay Grimes Freedman says

      Posted on 10/18/20 at 5:43 pm

      You can give almond flour a try! I haven’t tested it so I don’t know for sure. Let me know how it goes!! xo

      Reply
  2. AvatarMon says

    Posted on 3/10/19 at 1:28 pm

    I liked this recipe. Just made the cake and still warm I indulged myself in it. Changed it a little bit thiugh, didn’t add cardamom and added vanilla extract instead. Also added date paste to the sauce as I love dates tI be used for the sweetness and added only one tbs of coconut sugar. My only downside of the cake was that it tasted a bit salty although I’m not sure why it tasted like that?! Next time will try to avoid the salt and see.

    Reply
    • Lindsay Grimes Freedman says

      Posted on 10/14/20 at 2:56 pm

      Yay! I’m so happy you enjoyed it 🙂

      Reply

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Lindsay

Nice to Meet You!

I’m Lindsay - cookbook author, blogger and chocolate lover! If gluten-free desserts are your jam, you’re in the right place! I live in south Jersey with my family and new puppy Roxie! Some of my favorite things are oat milk lattes, sunny days and warm, gooey chocolate chip cookies.

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