Recipe by: Michelle Pilarczyk

Source: adapted from Amy Chapman website

Serves: 6-8


  • 3 Tbsp melted coconut oil (or vegetable oil) plus more for oiling the parchment paper
  • 1 ½ cups almond meal
  • ½ cup gluten-free rolled oats
  • ¼ cup gluten-free oat flour
  • 3 Tbsp brown rice flour
  • ½ teaspoon baking powder
  • 1 large egg
  • 2 large ripe pears
  • 5 Tbsp maple syrup, plus more for drizzling
  • ¼ cup maple sugar (or regular sugar)
  • 1 Tbsp vanilla extract
  • ½ teaspoon pure almond extract
  • Pinch of salt
  • Sliced almonds, for garnish


Preheat the oven to 180 C (350 F).

  • Lightly oil a 12-inch square piece of parchment paper, and press it into a 9-inch round cake pan. (Don’t worry about the sides overlapping-this is what creates a rustic edge.) Set aside.
  • Process the almond meal, oats, oat flour, rice flour and baking powder in a food processor until the oats are ground. Transfer the mixture to a medium bowl; set aside.
  • Beat the egg in another medium bowl; set aside.
  • Peel and roughly chop 1 of the pears.
  • Process the chopped pears, coconut oil, maple syrup, maple sugar, vanilla, almond extract and salt in a food processor until smooth.
  • Add the mixture to the bowl with the egg, and whisk to combine.
  • Pour the pear-egg mixture into the flour mixture, and stir to combine.
  • Transfer the batter to the prepared cake pan, and lightly spread it out.
  • Working quickly, peel, quarter and core the remaining pear.
  • Cut each quarter into 4 long slices, arrange them in a circle on top of the batter and sprinkle with chopped almonds.
  • Bake the cake until the edges are deep golden and a toothpick comes out clean, 50 minutes.
  • Set aside to cool.
  • Drizzle the cake with maple syrup, and serve warm or cool.
  • Leftover cake can be stored in an airtight container in the fridge for up to 3 days.

Download PDF here (many more photos are in this PDF): Michelle Gluten Free Pear Almond Maple Syrup Cake