My Dad recently celebrated a birthday. I just had to make a sweet cake for such a sweet guy! I wanted to make a dense cake that was flavorful, but not too heavy. I love using fruit as a sweetener, but also as a fat replacer. The pears worked like a charm in this cake! Not only are pears low in calories, but they are high in fiber and vitamin C. They offer the perfect moisture and flavor for this delicious cake. The vanilla icing takes this cake to the next level of deliciousness…oh my yummy! This cake was devoured by my family! Happy Birthday Dad!
4 large ripe pears – peeled, cored and sliced thinly
1 cup organic cane sugar
1 cup organic coconut sugar
1 cup pecans
3 cups gluten-free flour blend
2 teaspoons xanthan gum or guar gum
2 teaspoons baking soda
½ teaspoon salt
2 tablespoons ground flax + 8 tablespoons warm water
1 teaspoon high quality vanilla extract
Combine sliced pears, cane sugar, coconut sugar, and pecans in a large bowl. Let sit for an hour. Blend together until mostly smooth. Transfer back to bowl.
Preheat oven to 350°F. Grease a Bundt pan or use a non-stick Bundt pan that requires no greasing. (I like this brand)
Place gluten-free flour blend in a medium bowl. Add xanthan or guar gum, baking soda and salt. Mix together well. Add dry ingredients to wet ingredients.
Whisk together ground flax and warm water in a small bowl. Let sit 5-10 minutes until thickened. Add to the rest of the mixture.
Add in vanilla. Stir until combined. The batter will be very thick. Spread out evenly into the Bundt pan. Bake in preheated oven for 1 hour 15 minutes, until an inserted toothpick comes out clean.
Let cool completely before icing, slicing and serving.
2 cups powdered sugar
2 tsp vanilla extract
non-dairy milk of choice
Whisk vanilla and enough non-dairy milk into the powdered sugar to get a nice, smooth pourable icing. I recommend starting with a tablespoon of milk and add more as needed to get the right consistency. Drizzle over cooled cake.