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Fluffy Pear & Cinnamon Cake

Cozy up with this tender pear and cinnamon cake, a wholesome treat that celebrates autumn’s softer side. Bruised or perfectly ripe pears melt into the batter, adding natural sweetness and moisture, while whipped aquafaba keeps every bite light and fluffy. Free of gluten, dairy, and refined oils, it’s a lovely dessert or afternoon snack - warm, fragrant, and satisfying, just right for a crisp fall day.

Ingredients

  • 1/3 cup Aquafaba
  • 1/2 cup Pear peeled and mashed, one large pear
  • 1/3 cup Unsweetened Applesauce
  • 1/4 cup Date Paste or maple syrup
  • 1 tsp Vanilla Extract
  • 1 cup Oat Flour
  • 1/2 cup Almond Flour
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1 tsp Cinnamon
  • 1/4 tsp Nutmeg optional
  • 1/4 tsp Ginger optional

Instructions

  • Preheat oven to 350 °F. Line an 8-inch square with parchment.
  • In a clean bowl, whip the aquafaba with a hand mixer or whisk until soft peaks form (2–3 min).
  • In another bowl, stir together the mashed pear, applesauce, date paste or maple syrup, and vanilla.
  • Whisk the oat flour, almond flour, baking powder, baking soda, cinnamon, optional nutmeg, and ginger in a separate bowl.
  • Fold the dry mix into the pear mixture just until no dry flour shows.
  • Gently fold in the whipped aquafaba in two additions, keeping as much air as possible.
  • Spread the batter evenly in the prepared pan.
  • Bake 28–34 min, until golden and a toothpick inserted in the centre comes out clean.
  • Cool at least 15 min before slicing.

Notes

Nut free option
Swap the almond flour for oat flour.
Topping
Before baking, sprinkle the top with extra cinnamon or a few walnut pieces.