This Pear and Date Skillet Cake whips up in a Blender and happens to be gluten-free, refined sugar-free, and dairy free! Served with a drizzle of homemade date syrup, each mouthful is a truly decadent experience!
PEAR & DATE SKILLET CAKE
- ¼ cup homemade pear butter
- 3 eggs
- 8 dates soaked in warm water for 30 minutes
- ¼ cup coconut oil melted
- ½ cup buckwheat flour
- 2 teaspoons baking powder
- 1 pear sliced
- 1/4 teaspoon of salt
PEAR BUTTER
- 6 pears
- ½ cup water
- 1 teaspoon cinnamon
- ¼ teaspoon cardamom
- ¼ teaspoon cloves
- ¼ teaspoon nutmeg
- ¼ teaspoon ginger powder
Get Recipe Ingredients
PEAR AND DATE SKILLET CAKE
Preheat oven to 350
Place ALL the ingredients (pear butter, eggs, dates, coconut oil, buckwheat flour, baking powder, and salt) into a blender, and pulse till well incorporated and dates are broken down
Pour/scrape into a skillet
Place pear slices on top and bake for 30 minutes
DATE SYRUP
Simmer dates in water for 30 minutes, then mash up the dates and using a cheesecloth, strain the dates from the liquid, reserve the liquid, store in an airtight container in the fridge, and use as needed.
Serving: 1g | Calories: 343kcal | Carbohydrates: 63g | Protein: 5g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Cholesterol: 74mg | Sodium: 233mg | Fiber: 9g | Sugar: 44g