I have a sweet tooth, and I love developing healthy recipes that allow me to indulge! This cake gets all of its sweetness from in-season pears, apple puree, and date sugar, so I feel good about having a slice- or two!
I decided to use a combination of buckwheat flour and sorghum flour for the batter. Sorghum is naturally gluten free, mildly sweet, and has a range of health benefits including a high fiber content, and antioxidant and anti-inflammatory properties. Buckwheat flour is another favourite of mine. It is made from a seed (despite its name!), and is full of protein, fiber, and a host of other benefits, and has a nutty flavour that plays well with the cinnamon, vanilla, apple puree and pears that I used in this cake.
I’ve been using vanilla powder a lot these days. Vanilla powder is made from dried, pulverised vanilla beans, and is completely natural. It’s also very intense, so a little goes a long way. Because my kids like to indulge too (they get their sweet tooth from me, I think!), I always try to sneak in as much extra nutrition as possible! Flax seeds helps me do this. Not only is flax an excellent egg alternative- it acts as an emulsifier and binds the cake together- it also contains high amounts of protein, linoleic acid, vitamin B6, potassium, iron and copper. The way I see it, I want my family to be as healthy as possible, and if I can sneak in a little extra nutrition, why wouldn’t I?
- 1 cup Buckwheat flour
- 1/4 Sorghum flour
- 3 tbsp Date sugar
- 1 tbsp Arrowroot powder (or corn starch)
- 1 tbsp Flaxseeds
- 1/2 tsp Baking powder
- 1 tsp Vanilla powder
- 1/2 tsp Salt
- 1 tsp Cinnamon powder
- 100 g Apple puree
- 4 tbsp Coconut oil
- 170 ml Rice milk
- Handful of Goji Berries
- 2 Pears, sliced thinly
1. Preheat oven to 185C (375F)
2. Mix all ingredients together in a large bowl. Pour the batter into a loaf pan.
3. Lay the pear slices evenly over top of the cake, pressing in gently.
4. Brush the pear slices with coconut oil.
5. Bake for 25 minutes. To test doneness, insert a toothpick into the center of the cake. If it comes out clean, the cake is finished. If not, continue cooking, testing at 10 minute intervals.
I chose to use rice milk for this recipe, although you could certainly swap it out with your favourite non-dairy milk. Cashew milk, almond milk or oat milk would all work very nicely in this recipe. I also decided to add in the goji berries, just for a little bit of interest in the cake. You could add walnuts, cubed pears, or leave it out entirely if you like- it’s your cake, and you should have it the way you like it! This indulgent little cake lasts for up to three days properly wrapped and stored in the fridge. It’s the perfect end to a nice dinner, makes a great afternoon snack, and can even be popped into lunch bags for a quick little midday pick me up! The next time you’re craving something sweet, try this easy, delicious pear cake! Eat well to live well.