Cherry and pear cake (grain free, gluten free, dairy free, soy free, vegetarian, paleo, SCD, GAPS)

4-5 tbs honey
1 tbs Stevia powder
1 tbs Nuttelex (non dairy spread)
1 pack frozen cherries (350 grams)
1 pear sliced
½ tsp bicarbonate
½ tsp baking soda
1 ¼ cup almond meal
¼ cup coconut flour
¼ cup chickpea flour
6 eggs
3 tbs coconut oil
1 tsp vanilla extract

Preheat oven to 140C.
Spread Nuttelex generously on the bottom and edges of a baking tray. Powder the bottom of the tray with Stevia then arrange the fruits in a single layer. Put it in the oven for about 10 minutes to dry the excess water on the fruits.
Separate eggs then beat white eggs with honey and vanilla until stiff.
Add the melted coconut oil and egg yolks.
In a separate bowl mix almond, coconut and chickpea flours, bicarbonate and baking soda. Then gently combine them into the eggs.
Pour the batter over the fruits and bake for 20-30 minutes or until nice and golden.
After it cooled down turn it over and cut the cake into 2x 1 cm rectangles.


Like and share, please!


6 Responses

  1. Wow! I will def try these! They look amazing and sound even better! 🙂

  2. YUM!! That looks so moist 🙂

  3. Have I ever told you whenever I click on your blog page, I get hungry? LOL!

  4. Hi there! Thanks for the pingback to my chocolate mousse! This cake looks great! 🙂


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