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Red pear & polenta cake
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

Fluffy gluten-free cake, moist thanks to the pears, and super tasty.

Course: Breakfast, Dessert
Servings: 6 serves
Author: Gaspar Carreira
  • 1 cup buckwheat fluor 120g
  • 1/2 cup instant polenta 100g
  • 1/2 cup coconut flour 100g
  • 2/3 cup muscovado or coconut sugar 140g
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • compote of 3 red pears
  • 1 egg or 2 egg replacements*
  • 1/4 cup almond milk or milk of your choice 60ml
  • 1/4 cup liquid oil 22ml
  • 1 sliced pear to decorate
  1. Preheat the oven to 190°C

  2. In a large bowl mix all dry ingredients including sugar. Add the egg and the compote, mix well.

  3. Add the rest of the ingredients except the pear that is to decorate and go mixing until it is all integrated. Put the mixture in a mold of 18cm in diameter, decorate with slices of pear and bake for 18-20 minutes or until it is golden brown on top and cooked but still wet inside. When inserting a stick it should come out just wet

  4. Let cool and enjoy with a little cream and syrup of your liking!

Recipe Notes

*You can use an Orgran type egg replacement, or prepare one with 1 teaspoon of flax flour and 3 tablespoons of water for each egg, mix and let stand 15 minutes.