Pear Blackberry Almond Cake

Pear Blackberry Almond Cake

Imagine a light, flavorful almond cookie combined with the simple sweetness of pear and the robust tang of blackberries. That’s the idea behind this European inspired treat that’s perfect for brunch or with a nice cup of tea. P.S. Collagen goes great in that tea too :)

  1. Serves: 6-8
  2. Time: 15-20 minutes prep, 35-45 baking time


  • 1 teaspoon coconut oil
  • 1 large or 2 small ripe pears, peeled, cored, and sliced
  • 1 tablespoon honey
  • 2 teaspoons arrowroot starch
  • 1 cup blanched almond flour
  • 1/2 cup gluten-free flour blend
  • 1/3 cup Great Lakes Collagen Peptides
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 3/4 cup canned coconut milk (full fat)
  • 1 large egg
  • 1/3 cup honey
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 3/4 cup fresh blackberries
  • Sliced almonds, for garnish (optional)


  • Preheat the oven to 350ºF. Line an 8-inch cake pan with parchment paper.
  • Heat the oil in a large skillet over medium heat. Add the pear and cook, stirring occasionally, for 2-3 minutes. Add the honey and starch. Stir for 1-2 minutes. Remove from heat.
  • In a large bowl whisk together the almond flour, gluten-free flour bland, collagen, cinnamon, and baking soda.
  • In a separate bowl whisk together the coconut milk, egg, honey, lemon juice, and vanilla.
  • Pour the wet ingredients into the dry and stir to combine thoroughly.
  • Pour into the prepared pan. Scatter the pears and blackberries over the top.
  • Bake for 35-45 minutes or until golden brown and a toothpick inserted comes out clean. Cool completely in the pan before serving.

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