X

Your Ultimate Guide to Healthy Gluten Free Recipes

Enter your email to receive tips, inspiration and free healthy gluten free recipes delivered to your inbox.

Kristina’s Gluten Free Upside Down Pear Cake

When creating my signature gluten free healthy dessert recipe I wanted to make it egg, nut and dairy free. After a lot of combinations of various ingredients, I came up with this light, moist and deliciously flavoured upside down pear cake that will accommodate most diets. I have used fresh orange juice and a small amount of agave as a sweetener to keep this amazing cake as healthy as possible

Using certified gluten-free oats and sweet sorghum, both of which are nutrient powerhouses and gave this cake that perfect texture. With added chia and a little coconut flour, this cake is hands down one of the healthier desserts out there. You will wow your family and friends when you present this pretty gluten free dessert every time. Serve as is or with coconut ice cream

Print Friendly

Recipe Rating

  • (4.5 /5)
  • (2 Rating)

, , , ,

Instructions

  • 1. In a medium size bowl combine oats, chia, and orange juice. Set aside for 30 minutes
  • 2. PEARS
  • 3. While the oats are soaking, prepare the pears. In a large saucepan or skillet over medium heat cook butter, orange juice, lemon juice, ginger, cinnamon and agave for 1 minute. Add pears cut-side up and cook for 3 minutes. Turn pears over and cook 3 more minutes. Remove from the heat
  • 4. Line the bottom of an 8-inch springform pan with parchment paper and arrange pears cut-side down in the pan. Return saucepan to medium-high heat and cook the sauce until the sauce slightly thickens. About 2 minutes. Spoon syrup over pears and place in the freezer while you prepare the cake. Do not freeze the pears
  • 5. CAKE
  • 6. Preheat oven to 375 F
  • 7. Add olive oil, agave, vanilla and orange zest to oats and mix well.
  • 8. Combine dry ingredients and add to oats. Mix until everything is combined
  • 9. Pour batter over pears and place the cake on a baking sheet lined with foil
  • 10. Bake for 45 – 50 minutes or until a toothpick inserted in the middle comes out clean
  • 11. Cool the cake in the pan for 20 minutes. Loosen the sides with a knife and invert onto a plate. Carefully remove the parchment paper, then cool completely before serving
  • 12. Note: This cake can be made a day in advance. Store covered at room temperature