Gluten-Free Coconut Pear Breakfast Cake (Dairy-Free)

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Average Rating: 5 | Rated By: 8 users

Gluten-Free Coconut Pear Breakfast Cake — don’t you love a cake that can be used for breakfast, brunch, snack or a dessert? This stunning breakfast cake is one of those cake recipes that you will love for any time of the day. The deliciously moist gluten-free coconut cake is topped with pecans and pears, then finished with a light dairy-free lemon glaze. The cake is sweetened lightly with coconut sugar allowing the pears to shine with their delicate flavour. The glaze sweetened the pecans and pears ever so slightly but enough to satisfy that sweet craving. A win-win all the way.

Why are pears so good to use in cakes?

With today’s breakfast cake, however, I wanted to create something different, something I have not done before. A single layer cake that includes nutritionally packed pears, pecans and a light dairy-free lemon glaze. The cake is lightly flavoured with coconut and is beyond moist. The pecans add texture and a delicious nutty flavour, but it is the pears that outshine this breakfast cake. I wanted to compliment the pecans and the pears, so I added a light lemon glaze, it is pretty much the perfect glaze for this cake. I love the combo of pecans and pears, the natural sweetness of pears is what makes this gluten-free breakfast cake. The pears allowed me to cut back on sugar, and they added to the moistness of the cake. You will love it!

  • Easy dairy-free lemon glaze
  • 1 cup GF powder sugar
  • 2 – 3 Tbsp. dairy-free milk (I used hemp milk because it is creamier)
  • 1 tsp. Fresh lemon juice
  • 1/4 tsp. Pure vanilla extract

→ Whisk sugar with 2 tablespoons of milk, lemon juice and vanilla. If you like a thinner icing, add extra milk until you reach desired consistency. I also add a pinch of salt, but this is optional. Cover and refrigerate until ready to use

This gluten-free coconut pear breakfast cake is that perfect cake for brunch. With this in mind, I wanted to include some of my most popular gluten-free brunch recipes ♥

♥ KETO HAM AND CHEESE EGG CUPS

♥ SMOKED SALMON, ASPARAGUS & GOAT CHEESE QUICHE

♥ DUTCH BABY WITH SMOKED GOUDA, TOMATOES & ARUGULA

♥ EASY ONE-PAN BREAKFAST FOR SIX

♥ HIGH PROTEIN STUFFED BREAKFAST PEPPERS

Ingredients

  • 4 large eggs
  • 3/4 cup coconut palm sugar
  • 1/3 cup extra virgin olive oil
  • 1 cup dairy-free milk (coconut, almond, rice, hemp)
  • 1/2 cup orange juice or apple juice
  • 1 tsp. Pure vanilla extract
  • 1 cup sweet sorghum flour
  • 1/2 cup almond flour
  • 1/4 cup arrowroot starch/flour
  • 2 Tbsp. coconut flour
  • 1 tsp. GF aluminum-free baking powder
  • 1 tsp. GF baking soda
  • 1/2 tsp. Himalayan fine grain salt
  • 1/2 tsp. xanthan gum
  • 1 cup chopped pecans
  • 2 large pears, peeled, cored and roughly chopped (the pears should be fairly ripe) best pears for baking are Bosc, Anjou and Bartletts
  • * Dairy-free lemon glaze recipe in comments below
  • Instructions

  • Preheat oven to 350 F and line a 9 x 11-inch cake pan with parchment paper
  • Using an electric mixer, whisk the eggs with coconut sugar until creamy. Add olive oil, non-dairy milk, juice and vanilla and mix to combine
  • In a large bowl whisk together dry ingredients (sweet sorghum flour to xanthan gum) Add in the wet mixture and whisk together until the batter is smooth
  • Pour batter into prepared pan and scatter first with pecans, then pears. Bake for 40 - 45 minutes, the cake should pass the toothpick test
  • Cool cake in the pan for 10 minutes, then transfer onto a wire rack to cool. Slice and drizzle with lemon glaze


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