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Pear-Pecan Cake with Spiked Caramel Sauce

For a perfect comfort food dessert, make this Pear-Pecan Cake with Spiked Caramel Sauce. It’s gluten free and dairy free and is easy to make.
Prep Time30 mins
Bake Time28 mins
Course: Dessert
Keyword: Cakes, Dairy Free, Desserts, Gluten Free
Author: Laura Marzen, RD



  • 1 ½ cups pecan halves
  • 1 ¼ cups gluten free dry old fashioned rolled oats
  • 4 eggs
  • 2/3 cup pure maple syrup
  • 2 tablespoons regular olive oil or melted refined coconut oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon coarse salt
  • 1 cup coarsely shredded peeled ripe pear (1 large)

Spiked Caramel Sauce

  • ¼ cup refined coconut oil
  • ½ cup coconut sugar
  • 2 tablespoons water
  • 1 egg yolk
  • Dash coarse salt
  • 1 tablespoon bourbon, Licor 43, Grand Marnier or 1 tablespoon orange juice
  • 1 teaspoon vanilla extract

Garnishes (optional)

  • Pecan halves, toasted (optional)
  • Powdered sugar (optional)


For Cake

  • Preheat oven to 325°F. In a large shallow baking pan (such as a 15x10x1-inch pan) combine pecans and oats. Spread to an even layer. Bake, uncovered, for 8 minutes or until oats and pecans are lightly toasted, stirring once halfway through baking. Cool about 10 minutes. Increase oven temperature to 350°F.
  • Meanwhile, grease and lightly flour a 9-inch round (with 1 ½ inch tall sides) cake pan (I use refined coconut oil and cassava flour or rice flour for this).* Set pan aside.
  • In a blender combine eggs, syrup, oil, and vanilla. Cover; blend until well combined. Add oats and pecans, baking powder, cinnamon and salt. Cover; blend until oats and pecans are nearly smooth and everything is well combined.
  • Stir in shredded pear. Pour batter into prepared pan, spreading top to an even layer.
  • Bake in the 350°F oven for 20 to 25 minutes or until top springs back when lightly touched. Cool cake in pan on a wire rack for 10 minutes. Remove cake from the pan. Cool at least 15 minutes before serving. Serve warm or completely cooled.

For Sauce

  • In a small saucepan, melt coconut oil over medium-low heat. Remove from the heat. Whisk in sugar and water. Whisk in egg yolk and salt. Return to medium-low heat. Cook, whisking constantly, for 4 to 6 minutes or until sauce is just boiling. Remove from the heat. Stir in bourbon and vanilla. Transfer to a serving bowl; cool about 10 minutes before serving. Serve sauce warm.

For Garnishes

  • If desired, top the cake with pecan halves and sprinkle with powdered sugar just before serving.


* If desired, line the bottom of the pan with a round piece of parchment paper after you’ve greased the pan. This can help the cake release from the pan easier. Then, grease the paper and lightly dust the pan and paper with flour.
Yield: 8 to 10 servings