Description
A moist and flavorful chai-spiced pear and walnut cake made with almond flour and sweetened naturally with maple syrup. This gluten-free cake is infused with warm spices like cinnamon, ginger, and cardamom, complemented by juicy pears and crunchy toasted walnuts. Finished with a spiced maple glaze, it’s perfect for dessert or a comforting afternoon treat.
Ingredients
Scale
Cake
- 240g almond flour (2 cups)
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cardamom
- 3 large eggs
- 120g maple syrup (1/2 cup)
- 60g coconut oil, melted (1/4 cup)
- 1 teaspoon vanilla extract
- 60ml unsweetened almond milk (1/4 cup)
- 2 medium pears, peeled, cored, and chopped
- 1 cup toasted walnuts, chopped
Glaze
- 30g maple syrup (2 tablespoons)
- 1 tablespoon coconut oil
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper to prevent sticking and ensure easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together almond flour, baking soda, salt, ground cinnamon, ground ginger, and ground cardamom until evenly combined for a balanced spice blend.
- Mix Wet Ingredients: In a large bowl, whisk the eggs, maple syrup, melted coconut oil, vanilla extract, and unsweetened almond milk until smooth and homogenous.
- Combine Mixtures: Gradually add the dry mixture into the wet ingredients, stirring gently until just combined to avoid overmixing which can affect cake texture.
- Add Pears and Walnuts: Gently fold in the chopped pears and toasted walnuts, distributing them evenly throughout the batter to add moisture and crunch.
- Pour Batter into Pan: Pour the batter into the prepared cake pan, smoothing out the top with a spatula to ensure even baking.
- Bake: Place the cake in the oven and bake for 30-35 minutes. Test for doneness by inserting a toothpick into the center; it should come out clean.
- Prepare Glaze: While the cake bakes, combine maple syrup, coconut oil, and ground cinnamon in a small saucepan. Heat over medium heat, stirring occasionally until the mixture is melted and smooth.
- Cool Cake: Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely to ensure the glaze stays on top and doesn’t melt off.
- Glaze and Serve: Once fully cooled, drizzle the spiced maple glaze evenly over the cake before slicing and serving.
Notes
- Use ripe but firm pears to maintain texture without turning mushy during baking.
- Ensure walnuts are toasted to bring out their flavor and crunch.
- The cake is gluten-free thanks to almond flour but is not suitable for those with nut allergies.
- You can substitute pears with apples for a slightly different fruit flavor.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
