Raw Apple or Pear Cake
Indulge in the wholesome decadence of this Raw Apple or Pear Cake—a no-bake, gluten-free dessert that highlights the natural sweetness of ripe apples or pears. Packed with nutrient-dense ingredients like almond flour, Medjool dates, walnuts, and rolled oats, this cake boasts a moist, chewy texture and warm flavors of cinnamon and nutmeg. The grated fruit forms the heart of this treat, while thinly sliced apples or pears create an elegant, artful topping. With no oven required, this quick and easy recipe is perfect for a healthy dessert or a guilt-free snack. Simply refrigerate to set, and enjoy this refreshing, naturally sweetened dessert that’s ready in just 25 minutes of prep time. Ideal for clean eating, raw diets, or anyone craving a unique fruit-forward confection!
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Recipe Information
Ingredients
- 5 medium Apples or pears (ripe, peeled, and cored)
- 1.5 cups Almond flour
- 12 pieces Medjool dates (pitted)
- 1 cup Walnuts
- 0.5 cup Rolled oats
- 2 teaspoons Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 1 teaspoon Vanilla extract
- 2 tablespoons Lemon juice
- 0.25 teaspoon Salt
Instructions
Peel, core, and finely grate 4 of the apples or pears. Place the grated fruit in a large mixing bowl and toss with the lemon juice to prevent browning.
Cut the remaining apple or pear into thin slices and set aside for use as a topping.
In a food processor, combine the almond flour, pitted Medjool dates, walnuts, rolled oats, ground cinnamon, ground nutmeg, vanilla extract, and salt. Process until the mixture comes together into a sticky dough-like consistency.
Transfer the fruit mixture to the bowl with the grated apples or pears. Use your hands to mix thoroughly, ensuring all ingredients are evenly incorporated.
Line a springform pan (8 or 9 inches) with parchment paper. Press the mixture firmly and evenly into the pan to form the base and body of the cake.
Decorate the top with the reserved thin apple or pear slices, arranging them in a circular or decorative pattern.
Place the cake in the refrigerator and allow it to chill for at least 2 hours to firm up before slicing.
Once chilled, remove the cake from the springform pan. Slice and serve cold. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
2193 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.1 g | 199% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 56.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 12 mg | 1% | |
| Total Carbohydrate | 186.5 g | 68% | |
| Dietary Fiber | 48.9 g | 175% | |
| Total Sugars | 87.7 g | ||
| Protein | 58.6 g | 117% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 550 mg | 42% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 1571 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
