Ingredients
Scale
- 2 and 1/2 cups almond flour (like this)
- 1 tsp baking soda
- 1/2 tsp cinnamon powder
- 1/2 tsp powdered ginger (like this)
- 1/4 tsp celtic sea salt (I use this one)
- 3/4 cup full fat coconut milk (where to buy BPA and additive free coconut milk)
- 6 TBS coconut oil, melted (like this)
- 3 eggs, beaten (preferably from pastured chickens)
- 1/2 cup RAW honey (like this one)
- 1 tsp vanilla extract
- 3 pears, peeled, cored, and thinly sliced
FOR HONEY GLAZE TOPPING:
- 2 TBS coconut oil, ghee, or butter
- 1/4 cup honey
- 1/8 tsp cardamom powder (like this)
Instructions
- Preheat oven to 350’F
- Mix dry ingredients (almond flour, baking soda, cinnamon, ginger, and salt)
- In another bowl, mix wet ingredients (coconut milk, melted coconut oil, eggs, honey, and vanilla)
- In a cast iron skillet on the stove top over low heat, melt fat of choice for glaze. Combine 1/4 cup honey and cardamom and pour into skillet, stirring, to make glaze. Arrange pear slices over honey glaze in any design that you wish (get creative here!)
- Pour the wet ingredients into the dry and mix well to combine. Pour cake mixture over pear slices and slide skillet into oven. Bake for 25-30 minutes or until a toothpick/fork inserted in the middle comes out clean.
- Allow cake to cool at least 30 minutes, run a knife along edge to loosen, and gracefully flip skillet over onto a plate. ENJOY!
Notes
This recipe calls for full fat canned coconut milk. Most brands come in packaging that may contain BPA and have additives like guar gum, which has been associated with digestive issues. I highly recommend buying coconut milk that is BPA free and additive free. THIS is the brand that I use.