So lets be real – this isn’t a normal cake. It’s not fluffy and light. Not airy and squishable. Nope. But man it’s so decadent. It has more of a small coffee cake feel to it, so it’s perfect for having for breakfast! Yes, breakfast – because pears and cranberries are fruit … hence, dessert for breakfast! This is also a super-simple cake to throw together so feel free to make this in the morning – Christmas morning? – and eat for breakfast. I hope you get to enjoy wonderful this vegan and gluten-free Pear Cranberry Almond Cake.

This cake is like an upside-down pear cake but it’s not upside down. I used to love when my dad make the upside-down cake with halved pears and all that sugary goodness. I loved that the pears were always so soft and the cake velvety. I had wanted to remake this classic cake, maybe add some tart cranberries. Make it GF and as sugar free as possible. But I knew it wouldn’t be with the pears on the bottom, and not just because I like redoing things differently. Nope – I have a hard enough time getting a gluten-free baked good to turn out right at all, let alone adding wet fruit to the bottom of a cake. And I don’t know if it’s just me and my baking, but almond meal just ends up making recipe textures’ weird. I don’t mind it at all because it just adds a little something to whatever I’m making. But this cake does not have a normal cake-like texture. Still amazing, and those pears? They just melt in your mouth with sweetness and the tart cranberries are the perfect pairing with those pears. Yum. And this cake takes no time at all to whip together and bake – perfect for a holiday morning while enjoying some niece and nephews opening presents.

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Start by mixing your flax egg with hot water then microwaving to get it congealed. Let it cool while you slice your pears and toss the dry ingredients in a mixing bowl. You may not need two pears – it just depends on how small or big your pears are and how thinly you slice them. I had medium-sized pears and sliced them both really thin and only needed one whole pear – I ate the other one while the cake baked. Nice pear, ready for snacking. Mix the dry ingredients together then add the wet and mix. Pour batter into a non-stick sprayed pie pan then smooth the top. Press pear slices gently into the batter at an angle, layering around the dish. Place cranberries between the edges and wherever else you can fit them. Bake at 350 degrees for 40 minutes. Let cool 5-10 minutes then slice in wedges. Enjoy!

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Pear Cranberry Almond Cake,

1 1/4 C Bobs Red Mill Almond Meal

1/4 C Bobs Red Mill GF All-Purpose Flour

1 Tsp Baking Powder

1 Tsp Saigon Cinnamon (not pictured)

1 Tbsp Flax, 3 Tbsp Hot Water

1/4 C 100% Pure Maple Syrup

1 Tsp Maple Extract

6 Tbsp So Delicious Dairy Free Unsweetened Vanilla Coconut Milk

1/4 C Fresh Cranberries

1-1 1/2 Pears, washed and sliced thin

1. Set oven to 350 degrees. Spray pie plate with non-stick spray.

2. Make a flax egg in a small cup with hot water and flax. Microwave 10-20 seconds to help thicken quickly.

3. Mix almond meal, flour, baking powder, and cinnamon in a large bowl.

4. Add syrup, extract, flax egg, and three tablespoons milk and mix well.

5. Add rest of milk one tablespoon at a time then dump into pie plate.

6. Slice pear in quarters and cut the core out. Slice thinly then bury pear slices into cake in a circle around the dish. Keep going until out of room.

7. Add cranberries in the open space around the pears.

8. Bake for 40 minutes.

9. Let cool about 5 minutes then enjoy!