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).
**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, ShopAIP is your one-stop shop online! And they now ship to Canada and many other countries.
Spiced Pear Cake with Caramel Sauce RECIPE
- 1 quart home canned sliced pears in juice (or 2 15-ounce cans from store)
- 1 cup (140 grams) Otto's Naturals cassava flour
- ½ cup (60 grams) tapioca starch/flour
- ¼ cup (28 grams) coconut flour
- ½ teaspoon (3 grams) salt
- 1 teaspoon (4 grams) baking soda
- ½ teaspoon (3 grams) ground cinnamon
- ½ teaspoon (3 grams) ground ginger
- ½ teaspoon (3 grams) ground mace
- ½ cup (107 grams) avocado oil
- ½ cup (158 grams) maple syrup
- Sweet Apricity Sea Salted Caramel Sauce
- 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.
- Top with Sweet Apricity Sea Salted Caramel Sauceas desired.
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