Description
A deliciously moist chai-spiced pear and walnut cake that blends warm spices, sweet pears, and crunchy walnuts for a perfect dessert.
Ingredients
Scale
- 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
- For the glaze:
- 30g maple syrup (2 tablespoons)
- 1 tablespoon coconut oil
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- In a medium bowl, whisk together almond flour, baking soda, salt, ground cinnamon, ground ginger, and ground cardamom.
- In a large bowl, whisk together eggs, maple syrup, melted coconut oil, vanilla extract, and almond milk.
- Gradually add the dry ingredients to the wet ingredients and stir until combined.
- Gently fold in the chopped pears and toasted walnuts.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the glaze by combining maple syrup, coconut oil, and ground cinnamon in a small saucepan. Heat over medium heat until melted and smooth.
- Once the cake is done, let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Drizzle the glaze over the cooled cake and serve.
Notes
- Ensure that the pears are not too ripe to avoid excess moisture in the cake.
- Toast the walnuts to bring out their rich flavor before adding them to the batter.
- This cake can be stored at room temperature for up to 3 days or refrigerated for up to a week.
- To make the cake gluten-free, ensure all ingredients are certified gluten-free.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 260 kcal
- Sugar: 18g
- Sodium: 50mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 45mg
Keywords: Chai-Spiced Pear and Walnut Cake, Pear and Walnut Cake, Gluten-Free Cake, Walnut Cake, Pear Cake, Chai-Spiced Cake, Nutty Pear Dessert, Fall Cake Recipe