Who said grain-free dairy-free desserts have to be boring? My famous caramel pear cake is a favorite with my whole family. No one would guess it doesn’t contain even a drop of dairy or a smidge of gluten!
One of my good friends has celiac disease, which means she can’t eat anything with gluten. She’s also lactose intolerant, which means that she can’t eat anything with dairy. I’ve always wanted to share my cooking with her, especially on special days like holidays and birthdays, but her dietary restrictions made that hard. That’s why I came up with this recipe for my famous Gluten-Free Diary-Free Gooey Caramel Pear Cake! This cake is made with alternative flours, like coconut flour and tapioca flour, to keep the recipe gluten free! It also calls for lactose-free coconut cream, to keep it dairy-free!
What if you normally eat gluten and dairy? Or what if you don’t suffer from any dietary restrictions of sensitivities? Well no worries, sugar! This cake is still just that. A delicious, succulently moist, delectable dessert! Trust me, you’ll never miss the dairy or gluten from this recipe. You’ll be too busy enjoying the sweet caramel and the juicy whole pears peeking out of the top of the cake! In fact, I often serve this cake to my friends, and after gettin’ all their “oohs” and “ahhs” I tell them, “now, would you have guessed this cake was dairy and grain free?” While this cake is free from dairy, gluten and grains, it does call for 6 eggs to help bind the cake batter and keep it moist. If you like, you can easily make the recipe vegan by replacing the 6 eggs with a vegan egg substitute!
I like to serve this Gooey Caramel Pear Cake with a generous scoop of vanilla ice cream. To keep the whole dessert dairy-free, choose a vanilla ice cream made with coconut or soy milk! Just don’t be surprised if your guests all beg for a second piece!
- 4 Oz Pear, very ripe and soft, chopped in to chunks
- 1/2 Cup Coconut Sugar
- ½ Cup Shredded Coconut
- ½ Cup Coconut Flour
- 2 Tbsp Tapioca Flour
- ½ Cup Olive Oil
- 6 Eggs
- 2 Tsp Baking Powder
- 4 Pears, small to medium in size or 2 large pears cut in half
Caramel Sauce :
- 10 Oz Coconut Cream
- 3 Oz Coconut Sugar
- 4 Oz Maple Syrup
- 1 tsp Vanilla
- Preheat oven to 320F. Lightly grease and line a 20cm cake tin with baking paper.
- In a small saucepan, add all the ingredients for the caramel sauce and heat on low-medium heat. Stir continuously until all ingredients are combined and sugar is dissolved. Remove from heat and set aside.
- Add all the ingredients for the cake, other than the whole pears into a food processor. Blitz on high for 1 minute.
- Pour half a cup of the caramel sauce into the bottom of the prepared cake tin. Allow it to spread evenly over the bottom.
- Carefully pour the cake mixture into the cake tin on top of the caramel sauce.
- Poke the 4 small pears (or the halves of 2 larger pears) into the cake mixture. They should almost reach the bottom but make sure that the tops of the pears are sticking out from the top of the pan.
- Pour another 1/2 cup of caramel sauce over the top of the cake. Ensure it spreads evenly across the mixture.
- Bake in the oven on the middle rack for approximately 50-55 minutes or until cooked through.
- Serve warm with a drizzle of the remaining caramel sauce. Enjoy!