Gluten Free Pear Spice Cake

Servings: 4

1 1/2 cups brown rice flour
1/2 cup cornstarch (or potato starch)
1 cup unsweetened soy yogurt (or other nondairy yogurt)
1 cup coconut sugar
1 banana mashed
2 pears (1 diced into small cubes, one sliced for the top)
3/4 teaspoon xanthum gum
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons chai spice (or 1/2 t cinnamon, 1/2 t ginger, 1/2 t cardamom, 1/2 t allspice)
1 Tablespoon vanilla
1 Tablespoon almond extract (optional)
1/4 teaspoon salt
1/4 cup non-dairy milk (if needed)

1. Mix all dry ingredients in a large bowl. Mix all of the wet ingredients together including the mashed banana and one diced pear (not the nondairy milk) and pour into the dry ingredients. Mix well.
2. Add the non-dairy milk only if the dough is very dry. The dough will be slightly more stiff and sticky than regular dough, restrain yourself from adding extra liquid. Press the dough into an oiled 9×9 or 8×8 baking dish. Lay the sliced pears on top and sprinkle and extra tablespoon of coconut sugar on top if desired.
3. Bake at 350 F for 50-60 minutes (I did 60), because it is a very moist cake. Remove from the oven and let cool an hour before serving.