• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
  • About
  • Contact
  • Privacy

Wife Mama Foodie

Making Healthy Taste Good

Vegan, Gluten-Free, Dessert

October 24, 2019

Fresh Pear Cake

This fresh pear cake is subtly flavored with spices, like ginger and cinnamon, and topped with fresh pears. It’s naturally sweetened, vegan friendly, and includes a gluten-free option. It’s the perfect cake to celebrate the delicious fall fruit!

Fresh Pear Cake Sliced | Vegan and refined sugar free with gluten free optionI don’t usually get tired of all the pumpkin and apple-y treats this time of year, but sometimes it’s nice to try something a little different. I think pears often get overlooked as a delicious autumnal flavor alternative, but the sweet and tender fruit adds something special to baked treats, like this simple spice cake. It’s not overly spicy, like gingerbread, but subtly flavored with just a touch of cinnamon and ginger, which complements the pears perfectly.

Fresh Pear Cake Prebake | Vegan and refined sugar free with gluten free option Fresh Pear Cake From Oven | Vegan and refined sugar free with gluten free option.The pears are pretty fanned out and baked on top of the cake, but you could also chop them up and mix them into the batter as well. Both options produce a moist, yummy, and lightly sweetened cake that can be served for breakfast/brunch or for dessert. It just so happens to be naturally sweetened, vegan friendly, and includes a gluten-free option as well!

I also brushed a simple maple syrup glaze onto the cake when it came out of the oven, which gave it a little shine and some extra sweetness, but it’s totally optional. It’s good either way!

Fresh Pear Cake Cut | Vegan and refined sugar free with gluten free option.Fresh Pear Cake Slices | Vegan and refined sugar free with gluten free option.This fresh pear cake is based off of my apple cake recipe, so if you like this cake, you definitely will want to give that one a try as well! Scroll down for even more fall inspired dessert ideas!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pear Cake


  • Author: Joscelyn Abreu
  • Total Time: 50 mins
  • Yield: 8 servings 1x
Print Recipe
Pin Recipe

Description

This cake is subtly flavored with spices, like ginger and cinnamon, and topped with fresh pears. It’s naturally sweetened, vegan friendly, and includes a gluten-free option. It’s the perfect cake to celebrate the delicious fall fruit!


Ingredients

Scale
  • 2 cups unbleached all-purpose flour (or for gf: 1½ cups gluten-free cup for cup flour blend + ½ cup blanched almond flour)
  • 2 teaspoons baking powder
  • 1–2 teaspoons ground cinnamon, to taste
  • 1 teaspoon ground ginger
  • ½ teaspoon salt
  • ½ cup olive/avocado oil or melted butter/coconut oil (use refined coconut oil for less coconut flavor)
  • ⅔ cup maple syrup or honey (I used a combo of both)
  • ¾ cup almond milk or other milk of choice
  • 2 teaspoons vanilla extract
  • 3 pears*, cored and thinly sliced

Maple Glaze: (optional)

  • 1 tablespoon melted butter or olive oil
  • 2 tablespoons pure maple syrup
  • pinch of cinnamon

Instructions

  1. Preheat oven to 325ºF and lightly grease a 9-inch springform pan. Set aside.
  2. Mix together flour(s), baking powder, spices, and salt in a large mixing bowl. Add oil, sweetener, milk, and vanilla. Beat 2-3 minutes or until smooth, scraping down the sides as needed.
  3. Pour batter into the springform pan and smooth evenly across the pan.
  4. Fan pear slices and place onto the batter, pressing them down slightly into the batter.
  5. Bake cake for 45–55 minutes or just until cake is lightly brown and a toothpick inserted near the center comes out with only a few moist crumbs.
  6. For the glaze, mix together the melted butter, maple syrup, and cinnamon in a small bowl. Using a pastry brush, gently brush the warm cake with the maple mixture. The maple glaze just gives the cake a little shine and is totally optional.
  7. Let the cake cool slightly and run a knife around the edges to loosen the cake from the sides of the pan. Remove the outside of the springform pan and carefully separate the bottom of the cake from the metal bottom with an offset spatula. Transfer to your serving plate. Yields 8-10 servings.

Notes

*I used red anjou pears, but green anjou or bosc pears would also work.

  • Cook Time: 50 mins
  • Category: vegan, gluten free, dessert

Did you make this recipe?

tag @wifemamafoodie on Instagram and hashtag it #wifemamafoodie

You May Also Enjoy These Similar Recipes:

Apple Cranberry Crumb Cake

Apple-Cranberry Crumb Cake | Vegan friendly and free of gluten, dairy, and refined sugar

Healthier Apple Crumb Bars

Healthier Apple Crumb Bars | Vegan plus free of gluten, dairy, and refined sugar

Pear and Almond Bundt Cake

Pear and Almond Bundt Cake | Gluten and refined sugar free.

March 6, 2019

Double Chocolate Zucchini Bars

These fudgy chocolate bars are made with wholesome ingredients, like oats and zucchini. They’re also vegan friendly and free of gluten, dairy, eggs, and refined sugar.

Double Chocolate Zucchini Bars | Gluten and refined sugar free, plus vegan friendly.The middle of the week needs chocolate, and preferably something delicious and healthy-ish, so you can eat more and not feel bad about it. 😉 These double chocolate zucchini bars will definitely fit the bill. They’re made with only oat flour and rolled oats, so it’s technically like eating a bowl of oatmeal, although they’re fudgy, like a brownie! 😋 They also have a whole zucchini blended in, that you can’t even taste, btw. Ask my kids who have eaten half the pan and are none the wiser that they’re eating veggies with every bite!

Double Chocolate Zucchini Bars | Gluten and refined sugar free, plus vegan friendly.In other news, I had my first physical therapy session this week. I felt fine afterwards, but then woke up in pain the next day. I googled it, because the internet has all the answers 😜, and different sites said it was normal to be in more pain after exercising areas of your body that are injured and not as strong.

Since my condition is progressive, I have to be careful not to cause anymore harm to my neck, especially if I want to avoid surgery. Sometimes I feel like I should walk around in bubble wrap, lol! 😜

Double Chocolate Zucchini Bars | Gluten and refined sugar free, plus vegan friendly.Double Chocolate Zucchini Bars | Gluten and refined sugar free, plus vegan friendly.Anyway, I’m hoping things improve soon. I had been feeling much better and this regression is a little discouraging. At least I can find comfort in these chocolate bars, amiright?! 🙃

Double Chocolate Zucchini Bars | Gluten and refined sugar free, plus vegan friendly.You need these double chocolate zucchini bars in your life! They make the perfect afternoon snack, dessert, or I dare say, breakfast! I mean, it is like a giant bowl of oatmeal after all! 😜

I hope you give these a try, and don’t forget to tag me on Instagram or Facebook if you do! Enjoy!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Double Chocolate Zucchini Bars


  • Author: Joscelyn Abreu
  • Total Time: 25 mins
  • Yield: 9–16 bars 1x
Print Recipe
Pin Recipe

Description

These fudgy chocolate bars are made with wholesome ingredients, like oats and zucchini. They’re also vegan friendly and free of gluten, dairy, eggs, and refined sugar.


Ingredients

Scale
  • 1½ cups oat flour* use gluten free if needed
  • ¾ cup coconut sugar
  • ⅓ cup rolled oats use gluten free oats if needed
  • 1/3 cup cocoa powder
  • 1½ teaspoons aluminum-free baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon fine sea salt
  • 1 packed cup finely shredded zucchini, not drained
  • 1/2 cup milk of choice (I used almond milk)
  • 1/3 cup melted coconut oil, butter, or other oil of choice
  • flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water)
  • 1 teaspoons vanilla extract
  • ½ cup dark chocolate chips or chopped chocolate, plus more for top of batter (use dairy-free chocolate chips if necessary)

Instructions

  1. Preheat oven to 350ºF. Lightly grease an 8×8 inch baking pan and set aside.
  2. In a large mixing bowl, blend together dry ingredients—oat flour, coconut sugar, rolled oats, cocoa powder, baking powder, baking soda, and salt.
  3. Add shredded zucchini, milk, coconut oil, flax egg, and vanilla extract, stirring until well combined. Stir in chocolate chips and then spread batter into prepared pan. Top with additional chocolate chips and bake for 25–30 minutes, or just until center is set. Let cool before cutting into bars. Makes 9–16 bars, depending on how large you cut them. Store in an airtight container in a cool room for 2–3 days or in the refrigerator for up to a week.

Notes

*Can make your own oat flour by grinding rolled oats in a food processor or coffee grinder. Just be sure to measure the flour after grinding.

  • Cook Time: 25 mins
  • Category: Vegan, Gluten-Free, Dessert

Did you make this recipe?

tag @wifemamafoodie on Instagram and hashtag it #wifemamafoodie

 

Primary Sidebar

Hello! My name is Joscelyn and I love to share recipes that are healthy and delicious. Many of them are also free of dairy, gluten, and refined sugar! Pick out a recipe and let's get cooking! Read More…

Search

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube
Posts may contain affiliate links. If you click on a link and purchase an item, I may receive a small commission on your purchase. It doesn’t affect the cost of the product at all and gives me the ability to pay for and maintain this blog. I never link to products I wouldn’t use myself. Thank you so much for your support!

Copyright © 2023 ·wifemamafoodie.com