Pear Ginger Cake

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This warming and delicious cake has all the flavors of the holidays without being overly sweet. It contains enough protein-rich almond flour to keep blood sugar balanced and provide vitamin E to help balance hormones. It’s vegan and gluten-free, which is an added bonus for some. I find that using alternative flours and sweeteners lends a delightfully complex flavor to my baked goods.

Be well and enjoy the arrival of the new year! January 5th will bring a new moon lunar eclipse and offer an excellent opportunity for setting intentions around self-care and wellness.

Pear Ginger Cake

You will need:

  • 1 1/4 cups sorghum or millet flour

  • 1/4 cup almond flour

  • a pinch of sea salt

  • 1/2 teaspoon each baking powder and baking soda

  • 1/2 teaspoon dried ginger powder

  • 1/4 teaspoon each: nutmeg and cinnamon

  • 1/3 cup maple syrup

  • 1/2 teaspoon vanilla extract

  • 1/3 cup sunflower or olive oil

  • 1 egg, beaten

  • 1/2 cup almond milk

  • 2 tablespoons apple cider vinegar

  • 1 ripe pear, chopped

Preheat oven to 350 degrees.

Oil a cake pan with sunflower or olive oil and set aside.

Mix ingredients together in the order listed.

Pour into cake pan and bake for 25 to 30 minutes, or until golden on top.

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