Description
This buckwheat dessert with pears is a quick-to-prepare one-layer cake which transforms into a perfect allergen-friendly treat for any occasion. Even my family, without dietary restrictions, loves it!
Tools: 9-inch cake pan (or springform pan), parchment paper.
How-To Video: Buckwheat Olive Oil Pear Cake
Ingredients
- 2 ripe pears (Bartlett, Cheeky, D’Anjou), sliced
- 180 grams (1–1/2 cups) light buckwheat flour
- 1 tablespoon GF baking powder
- 1/4 teaspoon fine sea salt
- 1/4 cup plain plant-based milk (up to 1/2 cup, see notes)
- 1/4 cup organic extra virgin olive oil
- 1 tablespoon apple cider vinegar
- 1/2 cup pure maple syrup
- 1 teaspoon pure vanilla extract
- 1 teaspoon organic lemon zest (optional)
- 2 tablespoons organic Turbinado sugar
Instructions
- Fresh pears are best. Wash, cut in half, core the pear(s), slice them into thin pieces and set them aside while you prepare the remaining ingredients. Preheat oven to 350°F and move an oven rack so the cake will be positioned in the center of the oven.
- Combine and whisk the dry ingredients (flour, GF baking powder and sea salt) in a medium bowl.
- Combine all the wet ingredients, starting with 1/4 cup of plant-based milk, in a large bowl and whisk. If adding organic lemon zest, add it to the liquids. Transfer the dry ingredients to the larger bowl of wet ingredients and mix until combined. TIP: If the batter is too thick, add more plant-based milk in increments (up to an extra 1/4 cup, for a total of 1/2 cup) until the batter reaches a better cake batter consistency. A little thicker is good with this gluten-free cake batter, as you don’t want it to be too thin, either.
- Line a 9-inch cake pan (or springform pan) with parchment paper (with a tab for easy removal; see photos in post or video) and grease the sides and bottom with olive oil. Transfer the cake batter to the pan and arrange the pear slices overtop. The way you decorate the top is up to you. Reference the photos in the post for inspiration. Before baking, sprinkle a generous amount of Demerara sugar overtop.
- Bake in a preheated oven at 350°F for 45 to 55 minutes. Smaller countertop ovens might bake faster than regular ovens, so keep an eye on the cake while baking. As soon as the center of the cake feels set and the outside edges of the cake are nice and golden, the cake should be ready.
- Cool the cake for at least 30 minutes. Then, carefully remove it from the cake pan using the parchment tab and a spatula and slide it onto a serving plate. Enjoy a slice on its own or serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Notes
Can I use any pears? You can try, but maybe not Asian pears (too watery). D’Anjou, Flemish or Bosc pears are great examples of other types of pears that would work well. All I tested were Bartletts and Cheekys (South Africa). If all you can get are harder, unripe Bartlett pears, fear not; there’s a solution. Wash and cut the pears in half. Place them cut-side-down in a medium pot with half a cup of water. Bring to a boil, then reduce the heat to low and simmer (covered) until the pears are tender when pierced with the tip of a knife. Cooking the pears will take around 15 to 20 minutes, but don’t walk away too far because the water will evaporate, and the pears will burn and stick if you forget them. Once ready, transfer the cooked pears to a small plate to cool. Cut off the bottom and top of the pears, scoop out the seeds, then slice them into thinner pieces. However, remember that naturally juicy pears will make a better-tasting dessert.
Can’t find light buckwheat flour? Grind 180 grams of raw buckwheat groats (not Kasha, which is roasted buckwheat) into fine flour with a small blender, spice grinder or food processor.
Plant-Based Milk: Use pretty much any plant-based milk, such as soy, oat or hemp. Cashew and almond milk are great if you are not allergic to nuts. It’s okay if your milk is sweetened. Your dessert will be a little sweeter 😉
How do I make the lower-sugar cake even less sweet? Use half the maple syrup and increase the plant milk. Omit the Demerara sugar topping and dust the top of the layered pears with ground cinnamon.
SUBSTITUTIONS:
Sub pears with other fresh fruit. Apples, rhubarb/strawberries, peaches or berries would work equally well. Try a combo such as pear and wild blueberry.
Sub maple syrup with organic granulated sugar such as light brown sugar or darker coconut sugar. TIP: Adding up to 1/2 cup of plant milk might be necessary if using granulated sugar.
Sub Turbinado sugar with Demerara sugar with other granulated sugar such as light brown sugar or darker coconut palm sugar
Sub buckwheat flour with almond flour (or almond meal). I did not test this option, but it should work. I did not test any other types of gluten-free flour or all-purpose flour mixes or starches.
Sub apple cider vinegar (ACV) with pure lemon juice.
Sub 1 teaspoon of pure vanilla extract with 1/4 teaspoon of pure vanilla powder.
STORAGE: This Buckwheat Olive Oil Pear Cake is best enjoyed on the same day. One or two-day-old leftovers are equally delicious. You can store the leftovers on the serving plate covered with plastic wrap or transfer the remaining slices to an airtight container. Keep the cake at room temperature for up to two days. To keep for longer, it’s best to refrigerate or freeze the cake.