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Pear Pudding Cakes (Gluten, Nut & Sugar Free)A mini pear pudding cake in white round ramekin topped with powdered sugar placed on a white small plate with a spoon having a piece of pudding on it. Pears showing in the background. Shown from front
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Pear Pudding Cakes (Gluten, Nut & Sugar Free)

These mini pear pudding cakes are easy and quick to make, perfect to have for breakfast, as an afternoon snack or dessert.
Course Afternoon Snack, Breakfast, Dessert, Sweet Snack, Sweet Treat
Cuisine All around
Keyword Easy, Gluten-Free, Low Fat, Nut Free, Quick, Sugar Free
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 2 cakes

Ingredients

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

Instructions

  • 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.