Ginger Cake 1.jpg

Ginger Cake with Sautéed Apples & Pears

Putting a healthier spin on baked goods is a good idea any time of year, but the baker in me gets especially excited in November and December.

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Ginger Cake.jpg
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Ginger Cake with Sautéed Apples & Pears

Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Dessert
Cuisine: American
Servings: 8 people
Calories: 311kcal


For the cake:

  • ½ cup coconut oil or unsalted butter room temperature (plus more for greasing the pan)
  • ½ cup coconut flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon sea salt
  • ¼ teaspoon freshly grated nutmeg
  • ¼ cup coconut sugar
  • 4 large eggs room temperature
  • ½ cup unsweetened applesauce
  • ¼ cup blackstrap molasses

For the sautéed fruit:

  • 2 tablespoons coconut oil or unsalted butter
  • 2 medium Granny Smith apples peeled, cored, and thinly sliced
  • 1 medium Bosc pear peeled, cored, and thinly sliced
  • tablespoons coconut sugar
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon sea salt

For the coconut cream:

  • 1 14 ounce can full fat coconut milk
  • ½ teaspoon vanilla extract
  • Honey to taste


  • Preheat the oven to 350ºF. Line the bottom of an 8-inch round cake pan with a circle of parchment paper. Grease the parchment paper and the sides of the pan with about 1 tablespoon of coconut oil or butter.
  • Make the cake: In a medium bowl, whisk together the coconut flour, cinnamon, ginger, baking soda, baking powder, salt, and nutmeg. Set aside. With an electric mixer on medium speed, beat together the coconut oil or butter and coconut sugar until creamed, 1-2 minutes. Add the eggs one at a time, beating well after each addition. Stop to scrape down the sides of the bowl with a rubber spatula. Add the applesauce and molasses. Beat to combine. (The batter will probably look thin and curdled at this point. That’s OK.) Add the flour mixture and beat to combine thoroughly.
  • Transfer the batter to the prepared pan and spread it out evenly. It will be thick, so use a rubber spatula to help spread it. Bake for about 30 minutes until a toothpick inserted into the center of the cake comes out clean. Cool completely before slicing.
  • To make the sautéed fruit: Heat the coconut oil or butter in a medium skillet over medium heat. Add the apples and pears. Sauté for 3-4 minutes. Add the coconut sugar, cinnamon, and salt. Continue to sauté for 3-5 more minutes or until the fruit has softened and caramelized slightly.
  • Serve slices of the cake with the warm fruit and a dollop of whipped coconut cream.
  • To make whipped coconut cream: Refrigerate 1 (14-ounce) can of full fat coconut milk for 24 hours. Remove the top of the can, then scoop out the thick layer of cream on top and place it in a mixing bowl. (Be careful not to get any of the liquid at the bottom of the can.) Using the whisk attachment of an electric mixer, beat the coconut cream on medium speed for 2-3 minutes until it becomes light and fluffy. Add ½ teaspoon vanilla extract and a drizzle of honey to taste. Beat to incorporate. Store the coconut cream in an airtight container in the refrigerator until ready to serve.


Nutrition Facts
Ginger Cake with Sautéed Apples & Pears
Amount Per Serving
Calories 311 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 16g80%
Cholesterol 81mg27%
Sodium 421mg18%
Potassium 295mg8%
Carbohydrates 30g10%
Fiber 4g16%
Sugar 21g23%
Protein 4g8%
Vitamin A 145IU3%
Vitamin C 3.2mg4%
Calcium 54mg5%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Cake Fruit Ginger Gluten-Free Hallie Klecker Magazine Optionally Dairy Free
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