Caramel Pear Cake with Cream Cheese Frosting

Makes 1 6 inch 2 layer cake

 

Ingredients:

 

2 6-inch cake pans

 

Cake:

 

1 1/2 cups quinoa flour (or all-purpose gluten-free flour)

1 1/2 tsp baking soda

1 tsp baking powder

1/2 tsp sea salt

1 tsp cinnamon

1 cup packed soft Medjool dates, pitted, soaked in water for 30 minutes and 1 cup of the soaking water reserved

1/4 cup almond butter

1 Tbsp pure vanilla extract

1 cup pureed ripe pears

2 Tbsp apple cider vinegar

 

 

Caramel:

 

1 cup soft, pitted Medjool dates (if not soft, soak in filtered water for 30 minutes and drain well)

1/4 cup filtered water (or as needed)

1/4 cup almond butter

1 tsp pure vanilla extract

pinch sea salt

 

 

Frosting:

 

1 15 oz can of full fat organic coconut milk at room temperature

1/2 cup raw cashew butter

1/4 cup maple syrup

1 tsp pure vanilla extract

1/4 tsp sea salt

1/4 tsp cider vinegar

1/2 cup melted coconut butter (warmed to liquid)

2 Tbsp melted cacao butter (warmed to liquid)

 

 

Directions:

Adjust the oven rack to the middle position and preheat to 375F. Line two six-inch-diameter cake pans with parchment paper that is two inches high on the sides. To prevent the cake from sticking and from lining the bottom of the pan, gently grease the parchment paper and the pan's edges.

In a large basin, thoroughly mix flour, baking powder, baking soda, cinnamon, and sea salt.  Put aside.

In a blender, combine the dates, almond butter, pear puree, reserved water, and vanilla extract. Blend until smooth, and then thoroughly incorporate the blended ingredients into the flour mixture. Add the cider vinegar and whisk until bubbles appear. Pour the cake mixture into the prepared pans and bake for about 30 minutes, or until a tester inserted into the middle comes out clean. After approximately an hour, fully cool the cakes in a pan on the rack. To loosen, cut along the pan's sides. After transferring the cakes to plates, remove the parchment paper. Cut each in half lengthwise to create four layers (take extreme caution, as they are delicate).  Place aside with a lid on it to prevent drying out.

In a high-speed blender, mix all ingredients until smooth (if too thick, add a little extra water). This makes the caramel.  Put aside.

All of the ingredients for the frosting should be combined in a high-speed blender and blended until very smooth.  Transfer into a bowl and refrigerate until it reaches the consistency of stiffly whipped cream, which may take up to 45 minutes, depending on the temperature.

 

Once ready, put it in the refrigerator until you're ready to assemble.

 

To assemble, place one cake layer onto a tray and top with a layer of 1/4-inch-thick whipped cream.

 

Next, drizzle some caramel sauce over the dish.  Then place the second cake layer on top of the first, and just like with the last layer, frost and caramelize it further.  Place the final piece of cake on top after the second layer is finished.  Cover the cake's top and sides with the leftover icing.