A not-so-naughty, naturally sweet and satisfying cake full of pears, drizzled with honey, and completely refined sugar free! The pears can be substituted for the seasonal fruit of your choice.
1 loaf pan, 8-10 slices
Ingredients
3 ripe, juicy pears
2 cups chopped + soaked dates
3 Tablespoons honey
3 Tablespoons coconut oil
2 eggs (to make vegan: soak 2 Tbsp ground flaxseed in 6 Tbsp hot water until thickened)
1 1/4 cup milk of choice (I use coconut milk and a little bit of vegan cream)
1/2 cup desiccated coconut
1 1/2-2 cups flour of choice (I use about half and half of AP and buckwheat)
2 teaspoons baking powder
Preparation
Set oven to 180° C (Around 350° F)
Line loaf pan with parchment paper, or cover all sides with coconut oil
Chop dates into small pieces, place in some warm water and set aside until ready to use
Peel pears, core and chop into halves. Dice 2 1/2 pears, set aside. Cut the last 1/2 into thin slices and place single layered across the bottom of the loaf pan
Method
Place 2 Tbsp honey, 3 Tbsp coconut oil and milk into saucepan and heat until everything is melted and smooth(especially if using canned coconut milk)
Slowly whisk eggs into melted mixture
Mix flour, baking powder and coconut in a separate bowl
Add the egg mixture into the flour mixture until just mixed
Strain dates
Fold in pears and dates into cake batter
Pour batter on top of the pears in the loaf pan, spread evenly
Bake for 25 minutes. Melt the last tablespoon of honey, drizzle on "top" of cake and bake for 10 more minutes, or until golden brown
Let cool in the loaf pan for about 20 minutes, then carefully, using a plate or cutting board and placing directly on top of the pan, flip the cake over so the pears are on top.
Eat warm with some vanilla ice cream, a bit of whipped cream or on its own!
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