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A Naturally Elegant Dessert
If you’re looking for a dessert that’s both simple and stunning, this Gluten-Free Pear Almond Cake is your new favorite. Made with naturally gluten-free almond meal, ripe pears, and a touch of vanilla, this cake is moist, fragrant, and full of comforting flavor. It’s the kind of dessert that feels right at home on a cozy fall table or as a light, elegant ending to a holiday meal. With its golden edges, caramelized pears, and hint of sweetness, it’s as beautiful as it is delicious.
For another elegant dessert made with naturally gluten-free ingredients, try our Gluten-Free Lemon Almond Cake — it’s just as light and bright but perfect for spring celebrations.
As a little side note, the method I used to prepare the pears also makes a great, quick side to serve along side some brined pork chops!
Table of Contents
- A Naturally Elegant Dessert
- Why You’ll Love This Recipe
- Tips for Baking the Perfect Pear Almond Cake
- How to Serve It
- An Effortless Gluten-Free Dessert for Every Occasion
- Gluten Free Pear Almond Cake Recipe
Why You’ll Love This Recipe
This cake celebrates the best of both worlds: wholesome ingredients and bakery-worthy texture. Almond meal gives the cake its soft crumb and naturally rich flavor, while ripe pears add moisture and subtle sweetness. A drizzle of agave or honey and a sprinkle of sliced almonds on top create a delicate, golden finish. The result is a dessert that looks sophisticated but couldn’t be easier to make — no special equipment or fancy techniques required.
If you love simple desserts that highlight seasonal fruit, don’t miss our Gluten-Free Apple Butter Oatmeal Bars for another cozy treat.
Tips for Baking the Perfect Pear Almond Cake
- Choose ripe but firm pears. They’ll hold their shape while adding moisture and sweetness.
- Use finely ground almond meal. This keeps the cake light and tender.
- Check for doneness early. Almond-based cakes can brown quickly — tent with foil if needed.
- Serve slightly warm. The flavors deepen as the cake rests, and the texture becomes irresistibly soft.
How to Serve It
This Gluten-Free Pear Almond Cake is stunning enough for holidays yet simple enough for everyday baking. Serve it warm with a dollop of whipped cream, a dusting of powdered sugar, or a drizzle of caramel sauce. It’s equally lovely as a breakfast treat, afternoon snack, or after-dinner dessert. For extra flair, add a few sliced pears or chopped almonds on top just before serving.
If you’re planning a gluten-free brunch spread, this cake pairs beautifully with our
An Effortless Gluten-Free Dessert for Every Occasion
This Gluten-Free Pear Almond Cake proves that naturally gluten-free baking can be just as satisfying as traditional desserts. With its nutty aroma, juicy pears, and tender crumb, it’s the kind of recipe you’ll turn to again and again — especially when you want to impress without the stress. Whether you bake it for a special celebration or a quiet afternoon at home, this cake delivers pure comfort in every slice.
For more delicious gluten-free baking inspiration, explore our Dessert Recipes Collection — from classic cakes to creative seasonal treats, every recipe is tested to be gluten-free and absolutely irresistible.
Gluten Free Pear Almond Cake Recipe
Ingredients
- 4 ripe but firm Pears , – use divided
- 1¾ cups plus 2 teaspoons granulated sugar , – use divided
- 1 tablespoon freshly squeezed lemon juice
- 3¼ cups finely ground blanched almond meal
- 8 large eggs
- 1¼ teaspoons pure vanilla extract, – use divided
- 1 tablespoon agave nectar or honey
- 1 tablespoon grapeseed, – (or other neutral tasting) oil
- ½ cup sliced almonds
Instructions
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Preheat the oven to 350 degrees. Lightly spray a 9 or 10 inch springform pan with gluten-free non-stick cooking spray. Cut a circle of parchment to fit the bottom of the pan, place in the pan and spray it lightly with more cooking spray.
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Peel and core the pears. Chop three of the pears roughly and slice the fourth into about ¼ inch slices. Take the chopped pears and put in a small, microwavable bowl with 2 teaspoons of sugar and the lemon juice. Cover and microwave on high power for 4 minutes. (Alternatively you can cook on the stove for 10 minutes over medium heat in a covered saucepan.) Mash the pears into a coarse puree with a fork or wooden spoon. Let cool.
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Put the almond meal and 1¾ cups of sugar in a food processor and give it 4 or 5 long pulses. Add the eggs, 1 teaspoon of vanilla extract and the cooked pears and puree the mixture. Pour into the prepared pan.
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In a small skillet, heat the agave or honey with the oil, stirring to mix until the mixture starts to bubble. Take off the heat and stir in the remaining ¼ teaspoon of vanilla. Add the pear slices and toss gently to coat.
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Sprinkle the sliced almonds over the top of the cake. Add the pear slices in a spoke configuration and spoon the agave or honey/oil mixture over the top of the cake.
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Bake for 45 – 55 minutes or until the cake is nicely browned and a toothpick inserted into the center comes out clean. Check the cake after about 35 minutes, if it is browning too much, place a piece of foil over the top.
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Let the cake cool in the pan for about 30 minutes then remove the sides of the pan and transfer to a serving platter (removing the parchment is optional but recommended). The cake is best served slightly warm.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.