Cakes
Ripe pears add natural sweetness to this cake, which is sweetened with stevia and made lactose-free with almond milk and coconut oil. It freezes well, so you can make it ahead for a crowd.
Whisk the eggs with the coconut oil, almond milk, and stevia.
Sift the flour, baking powder, and cinnamon into the wet mixture, then stir until you have a smooth batter.
Fold two-thirds of the diced pears into the batter and pour it into the pan. Arrange the remaining pears on top.
Bake in an oven preheated to 175°C / 345°F for 35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.
Let the cake cool in the pan for at least 15 minutes before removing it; taking it out while hot may cause its soft texture to fall apart. Allergens: wheat (gluten), eggs, and almonds (tree nuts).
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