Lovely, tender, soft and incredibly delicious mini pudding cakes that are a mix of a cake and a pudding or baked custard with cinnamon dusted pear pieces inside. If you want something that is easy to bake, tasty and delicious but not too heavy these pear pudding cakes are something to try out! These pudding cakes are made with just a few staple ingredients and only require five minutes of your time to whisk together. Serve them for breakfast, as an afternoon snack or dessert. They are gluten, nut and sugar free.
Not sure what to bake? Want something tasty, delicious but neither overwhelmingly sweet or heavy? Then these pear pudding cakes are what you’re looking for. Imagine something in-between a somewhat soft, thick and slightly spongy pudding. A creamy, velvet and silky baked custard with a lovely sweet taste. And a tender, soft, moist and airy cake. It’s the perfect mix of my favorite desserts that make the perfect delicate yet delicious and creamy dessert. These mini pudding cakes are not overly sweet, but with the cinnamon dusted pears they turn out perfectly sweet with a slightly caramelized flavor and a warming feeling. Make these mini pear pudding cakes for breakfast, as an afternoon snack or dessert.
A few tips:
- Make sure to combine the dry ingredients well before mixing them with the rest of the ingredients.
- Which the eggs well, but not too fluffy. Set aside 1/4 part of the egg mixture for later for the topping.
- You can use pear or applesauce in this recipe. The taste will vary slightly depending on which one you use, but it will not have a major impact.
- Grease or spray the ramekins well to avoid the pudding cake from sticking.
- This recipes makes 2-3 ramekins, depending on which size you use. You can also make one slightly larger one or double the batch and make a big one in a large round or square dish. If making this recipe in one slightly larger dish the baking time will be 30-35 minutes, then 15 minutes more post adding the topping. If you make a double batch in a large dish the baking time will be 45-50 minutes, then 15 minutes more with the topping added.
- Make sure only to fill the ramekins/baking dish 3/4 of the way up. This pudding cake will pop while it bakes and you will need some space left for the topping.
- Let the cakes cool for 5-10 minutes, then dust with powdered sugar and serve as are, with ice cream, whipped cream, yogurt or any other topping of your choice.
- They are also delicious and tasty to eat cold.
Ingredients for these Pear Pudding Cakes:
- Gluten free all purpose flour
- Sugar free granulated sweetener
- Baking powder
- Pear or applesauce
- Coconut oil
- Stevia vanilla drops or vanilla extract
- Sugar free brown sugar
- Sugar free powdered sugar
Other recipes you might like:
- Rhubarb & Cardamom Breakfast Cake (Gluten, Oil & Sugar Free)
- Raspberry & Nectarine Mini Cake (Vegan, Gluten, Oil, Nut & Sugar Free)
- Cherry Chocolate Oat Cake (Vegan, Gluten, Nut & Sugar Free)
- Cottage Cheese Yogurt Soufflé (Gluten, Grain, Sugar Free & Low Carb)
- Breakfast Apple Pie (Gluten, Nut, Oil & Sugar Free)
- Chocolate Dutch Baby with Pears (Gluten, Dairy & Refined Sugar Free)
- Banana Dutch Baby (Gluten & Sugar Free)
- Chocolate Protein Mug Cake (Gluten, Sugar & Dairy Free)
- Pancake Popovers (Gluten, Sugar & Dairy Free)
- Baked Pears with Warm Syrup Sauce (Gluten & Refined Sugar Free)
- Pear Crumble Bars (Vegan, Gluten & Refined Sugar Free)
- Peach & Raspberry Mini Pies with Yogurt Filling )Gluten, Grain, Oil, Sugar Free & Low Carb)
Pear Pudding Cakes (Gluten, Nut & Sugar Free)
For the pudding cake
- 1/2 dl Gluten free all purpose flour
- 1/3 dl Sugar free granulated sweetener
- 1 tsp Baking powder
- 1/3 tsp Salt
- 2 Eggs, divided
- 3/4 tbsp Pear or applesauce
- 1/2 tbsp Coconut oil melted and slightly cooled
- 1/2 dl Milk (any milk will do)
- 5-6 drop Stevia vanilla drops (or 1/2 tsp vanilla extract)
- 1 Pear cored and diced
- 1/2 tsp Cinnamon
For the topping
- 1/2 Egg (saved from cake eggs)
- 1 tbsp Gluten free all purpose flour
- 1 tbsp Sugar free granulated sweetener
- 1 tbsp Sugar free brown sugar
- Sugar free powdered sugar, for dusting
- Preheat the oven to 175 degrees Celsius.
- Grease 2-3 ramekins, set aside.
- Combine flour, sweetener, baking powder and salt in a bowl.
- Whisk eggs in a separate bowl until combined. Set aside 1/4 of the egg mixture in a separate bowl.
- Add egg mixture, milk, pear/applesauce, coconut oil anad stevia vanilla drops to the dry ingredients and whisk just until combined.
- Dice the pear and combine with cinnamon. Add to the batter, stir to combine.
- Divide the batter between 2-3 ramekins 3/4 of the way.
- Place in the oven and bake for approximately 20 minutes.
- Meanwhile combine the set aside whisked eggs with flour, sugar free granulated sugar and brown sugar. Stir to combine.
- Remove the ramekins from the oven, divide the topping batter between the remains, place in the oven and bake for another 15-20 minutes, until golden brown.
- Remove from the oven, let them cool for 10 minutes. Top with powdered sugar just before serving.