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Author Notes: This cake happened for a simply good reason : I had two little damaged pears. Not badly, but enough to make me discard them when grabbing my fruit from the bowl on the counter. Initially my intention was to throw them in a porridge, but then I really felt this need of something sweet, fluffy and crumbly. —Valentina | sweet kabocha
for the topping
- 2 pears / 225 g peeled and chopped
- 1 tablespoon coconut oil, melted
- 1 tablespoon coconut sugar
for the cake
- 1 cup / 120 g garbanzo flour
- 1/2 cup / 85 g brown rice flour
- 2 teaspoons baking powder
- 1 pinch salt
- 2 tablespoons coconut oil, melted
- 1/3 cup / 80 ml maple syrup
- 1/2 cup less 1 tbsp / 100 ml almond milk
- 1 teaspoon vanilla extract
- Spread chopped pears over the bottom of the cake pan, pour coconut oil over and sprinkle with sugar; set aside.
- Preheat oven at 350° F / 180° C.
- In a big bowl mix flours – previously sifted – with baking powder and salt. In an other bowl stir coconut oil, maple syrup, almond milk and vanilla extract. Pour the liquids in the dry ingredients and stir with a whip to prevent lumps.
- Pour the batter over the pears, beat the cake pan on the counter to make the batter fill the empty spaces and bake for 45 minutes. Let the cake cool in the oven.
- Turn upside down the cake over a cooling rack leaning on a piece of parchment paper and let it set.
- Reserve any leftover in the fridge for few days.