I know this pear cake looks like a gooey mess, and that is exactly what it is! But it is a delicious gooey mess that also happens to be gluten-free, grain-free, dairy-free, egg-free, and nut-free… and those can be hard to come by! It is based on a recipe I created last summer, but takes advantage of the pears that I preserved this fall after our backyard tree had an impressive year. The result is something that feels like a holiday treat, but you could enjoy any time.
The cake itself is pretty dang good, but an addition of naturally sweet, AIP-compliant Sea Salted Caramel Sauce from Sweet Apricity takes it right over the top into decadence! I’m a huge fan of this small company who makes marshmallows, caramels, and other goodies that are made from natural sugars so that they are compliant with the autoimmune protocol (AIP).
Wondering where to buy this yummy stuff? You can order directly from the company, from ShopAIP, or select stores. Learn more at the Sweet Apricity website.
**NOTE: This is not a sponsored post, meaning the company has not paid me to write this recipe or talk about their product. However, they did send me a free sample of this and some of their other products and if you choose to purchase through one of the links on this page or elsewhere on my blog, I do get a small referral commission. No matter what, you can always trust that I only mention products I really love, use myself, and recommend to my personal nutrition/coaching clients.**
Where to get the other AIP specialty ingredients for this recipe and others? As always, ShopAIPis your one-stop shop online! And they now ship to Canada and many other countries.
Preheat oven to 350° F. Grease a 9 inch round cake pan with a small amount of avocado oil and lightly dust with cassava flour. Shake pan to distribute flour evenly and then discard any that hasn’t stuck to the pan.
Drain the canned pears and reserve the canning liquid in a large measuring cup. Add enough water to total 2 cups volume and set aside for use in the batter.
Place the drained pears in the cake pan and distribute in an even layer.
By hand or in a stand mixer, combine cassava flour, tapioca starch, coconut flour, salt, baking soda, cinnamon, ginger, and mace
Add the 2 cups canning liquid and water from step 2, avocado oil, and maple syrup. Beat until batter is completely smooth and no lumps remain.
Pour batter evenly over pears in cake pan.
Bake for 30-40 minutes, until cake is firm and top is golden brown.
Allow to cool completely, then run a knife around the edge to release cake from pan and carefully flip cake over onto serving plate.