Almond Pear Cake-Gluten Free

Almond Pear Cake

Almond Pear Cake


My favorite time of the year is the end of September when summertime evaporates into a fond memory and leaves turn golden and the air turns crisp.  Oh wait, that was my former life growing up on the east coast.  As Jimmy Kimmel said in his monologue last night referring to the autumn in Los Angeles; that it was a “bone-chilling 95 degrees today”. He went on to say, “that we have one season…and it’s the good one!”  I’ll be honest with you, since moving to the west coast I definitely do not miss the other three seasons, but I do have a major hankering for the fall. After residing here for three decades I still bring out the heavy sweaters and boots this time of year, and yeah, I’m sweating profusely in my effort to embrace the season.

It’s time to say good bye to the summertime fruity favorites; strawberries, blueberries, peaches and plums and hello to cranberries, apples, pumpkins and pears. I do love the latter as they harken the start of the holiday season, and all the celebratory family meals ahead of me.

My personal favorite fall fruit is pears. In this gluten-free cake, they are paired with almond meal, sliced almonds and fresh pear puree which results in an overly moist and flavorful cake. I think this Almond Pear Cake-Gluten Free will become one of your go-to desserts for the upcoming season.

Almond Pear Cake

Almond Pear Cake

Almond Pear Cake – Gluten Free

From USA Pears

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Recipe Name
Almond Pear Cake-Gluten Free
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102 thoughts on “Almond Pear Cake-Gluten Free

  1. Mama, you’ve outdone yourself this time, because this is a cake I can actually eat! And it looks just as amazing as all of your other treats. Can’t wait to have a reason to make it. It’s going in the Evernote “To Make” notebook asap!

  2. This looks so delicious and satisfying Sheryl. I was so thrilled to find another GF recipe here today, particularly one that does not compromise on flavour and makes the most of gorgeous almond flour. I want to make this immediately! I’ll have to get some pears tomorrow…Love the pear photos.

  3. You should come up north in the fall for that true autumn feeling. Seattle and where I am, just across the border in Vancouver, are beautiful cities this time of year! You won’t need to sweat in your thick sweaters in LA. As for this cake, it looks divine and would be the star of any holiday dessert table. I love baking with almond flour and pears are one of my favourite fall fruits. You outdo yourself all the time, Mama!

    1. Nancy, thank you for your always kind comments. I have never been to Vancouver, but my husband the world traveler says it’s an amazing city, with great restaurants! I am an east coast girl who desperately misses her sweaters! I hope to make it up there some day soon.

    2. I’m going to take you up on that! Oddly, Los Angeles isn’t that great of a restaurant town, but I hear that Vancouver is awesome! Restaurants, plus I can wear a sweater, what more could a girl ask for!

      1. Whoa….I am quite surprised to read your comment about LA! There are so many fantastic restaurants, cafés, diners, and mom-and-pop places of all ethnicities all over this HUGE town. 🙂

      1. I’ll let you know how it works out.

        For what it’s worth, I’m finishing a slice of that wonderful apple streussel coffee cake recipe you shared last year. Man, that’s a fine cake.

  4. You’re psychic, how did you know?! I’m gluten free, about to get some Harry & David pears, and I love almonds. This looks delicious, thank you for the recipe and I can’t wait to try it. 🙂

  5. I have a fresh batch of almond flour and some ladies coming over to knit next week so I’m going to serve this. One question, no baking powder or soda? Thanks for the recipe. Nina

  6. Hey Mama,

    Interesting that you don’t miss the seasons. I believe this Fall you would love it back east. It has been amazing. The skies are bright blue with billowy clouds, the days are warm and the nights are cool and crisp. Best sleeping weather there is. And yes, you can wear your sweaters and it would feel just right. Plus Phila is a great restaurant town. Just saying….

    Great stuff,


  7. I tried it. It’s good! Easy to make as well. Very moist texture which everyone liked. It has a very subtle flavor and the almonds give it a great crunch. I think it would be amazing with a just a drizzle of a sharp tangy fruit sauce, like raspberry or blackberry or dare I say it, just a little chocolate. Thanks for the recipe. It’s a keeper.

  8. A picture is worth a thousand words! Can’t wait to try your recipe and to look at the rest of your blog. I always try to reduce the sugar in the cakes I make but since I don’t bake very often with almond flour, I don’t know if I can in this recipe. What do you think?

    1. Well Lorraine, that’s a tough one. I don’t eat a lot of cake, but when I do I want it to be sweet. You can certainly give it a try, I just don’t know how good it will taste. Let me know how it turns out.

  9. Too many comments saying this looks good and not enough that actually say — HOLY SMOKES, THIS WAS ONE OF THE BEST CAKES I’VE EVER MADE, EVER.

    I had to come back just to leave this solid form of proof that this recipe is worth making over and over and over again.

    Thanks so much for sharing!!

    On a sidenote — is there a chance you used an 8″ or 9″ springform pan for your photos? Your cake looks slightly smaller and higher than mine did in a 10″ pan (mine looks flatter compared to yours). If by chance you used an 8″, do you know if I need to adjust the time/temperature?

    Thanks 🙂

    1. Well thank you for your endorsement and for taking the time to come back and comment! Since you used a 10″ pan, then yes, your cake will be larger and flatter. I would invest in a 9″ pan, and then your cake will end up being higher. But, yes, you do have to adjust the baking time, because the larger the pan the less dense the cake is, and would need less baking time. I hope that helps.

      1. In your recipe instructions, you say to use a 10″ pan, but reading your reply to Liang, I’m wondering if you used a 9″ for the cake in your photos? I’m thinking of making this for Thanksgiving, and would need to buy a pan, so would appreciate knowing which size to get. I’d also like to substitute coconut sugar for the regular sugar.. do you think that will work? Thanks!

        1. Hi Joanne, yes I did use a 9″ pan for this photo. The cake will come out higher (which looks nicer), but this is a very dense cake due to the fact that there’s no white flour in it. When I’ve used a 10″ pan the cake is not so dense and actually tasted a little bit better to me. If you choose to use a 9″ pan you will have to bake the cake longer, maybe by 10 minutes (depending on your oven). Always insert a toothpick in the center to make sure it’s baked through. Regarding the coconut sugar: I have not tried the recipe with coconut sugar, so I cannot tell you for sure what the result will be. But I wish you a very happy Thanksgiving, and would love to hear the results if you do make the cake.

          1. Hi Sheryl, I’m not an experienced baker, and pears come in different sizes, so am wondering how much 3 chopped pears would be in terms of cups? I want to make sure that I have the right amount of pears in the cake batter. Also do you think I can substitute maple syrup for honey? I’m definitely going to do a test run after I get your reply. It’s great that I discovered this recipe just in time for pear season! Thanks again!

          2. Hi Cheryl,
            Finally reporting back to tell you that I made the cake and it was delicious and a definite keeper! I substituted coconut sugar which worked out fine, although the color of the cake came out a little darker because of it, and used coconut oil with maple syrup for the top. It took 85 minutes to bake in a 9″ springform pan, and was still very moist after all that time. The batter was quite runny, and leaked a little bit as it sat on the counter, but stopped once in the oven. I used a combination of Concorde and Bosc pears. The Concorde pears were really sweet and juicy, so that may have contributed a lot of liquid to the batter which added up once the “cooked” pears were all mashed up. The next time you make it, would it be possible to get a measurement of the mashed up pears and juices from that for future reference? I have a request to make it again for Christmas. 😉 Thank you!

  10. Just put mine in the oven!
    I must say I am super excited to taste it, it smells delicious!
    It’s going to take a lot of self restraint not to eat it straight away!!

  11. I’ve just put the cake in the oven, but my batter was so runny that it started to leak at the bottom of my spring form pan before I got it in the oven. Is it normal to leak? I put the pan on top of a cookie sheet to bake in the oven in case there’s further leaking. Will this still bake properly? Is this batter supposed to be on the runny side? Thanks!

    1. It was really funny, but came out fine. Used square silicone bake ware lined with parchment and lifted the cake out like lifting out brownies. Was delish!

  12. Can you please tell me the best way to store the cake, and how long it will be good for? I just made the cake as a test run before Thanksgiving, and it’s cooling right now in the pan, but realized I have a lot of cake to give away or eat. 😉 It would be great if there’s some way it could last a while..

      1. I avoid white processed sugar as well, and substituted coconut sugar which is low glycemic and has some nutrients. It changes the color of the cake a little, but came out delicious!

  13. Wow…I just took cake out of the oven and it is beautiful to look at. I am having family over and can’t wait to serve it. Didn’t use sugar. Just used Truvia. Looked on line for amount to use. I have a feeling this recipe is surely a keeper. My husband and I are eating the Wheatbelly way and this recipe will be great for special occasions.

  14. Baked it today for a dinner with friends. really liked it, it was tasty, a bit dense but still moist and not too sweet. definately a keeper for us!

  15. Hello, this is delicious, I made it earlier this afternoon, and I am not sure we will have enough left for Sunday dinner. Have you tried the recipe with less sugar? It is too sweet for me. Could I use just 1 cup. Anyone?

  16. I made this cake yesterday and it’s gone! I used a 9″ pan because that is what I have and it took about 85 minutes to bake. DELICIOUS! The cake is so moist and not too sweet. Absolutely fabulous. Thank you for sharing this recipe. I used almond meal in the recipe. Would the cake turn out if I use almond flour?

  17. So glad I found this recipe on Pinterest. It’s a delicious cake that was very easy to make. And despite it being a gluten free dessert, everyone loved it. Thank you!!

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