Gluten-Free Pear and Almond Cake

Here's a cake worth adding to your repertoire: It's super fast to put together, it's gluten- and dairy-free and it can be dressed up or down. The almond meal and pureed pears give the cake a frangipane-like texture. Vanilla, maple syrup and coconut oil add to the irresistible flavor. For dessert, top the cake with some soft-whipped cream, ice cream or warm chocolate sauce. For afternoon or morning tea, the cake is delicious plain, served warm or straight from the fridge.
Save Recipe
  • Level: Easy
  • Total: 1 hr 5 min
  • Prep: 5 min
  • Inactive: 10 min
  • Cook: 50 min
  • Yield: One 9-inch cake
  • Nutrition Info
Share This Recipe


3 tablespoons melted coconut oil, plus more for oiling the parchment paper

1 1/2 cups almond meal

1/2 cup gluten-free rolled oats

1/4 cup gluten-free oat flour

3 tablespoons brown rice flour

1/2 teaspoon baking powder

1 large egg

2 large ripe Anjou pears

5 tablespoons maple syrup, plus more for drizzling

1/4 cup maple sugar

1 tablespoon pure vanilla extract

1/4 teaspoon pure almond extract

Pinch sea salt

Chopped almonds


  1. Preheat the oven to 350 degrees F. Lightly oil a 12-inch square piece of parchment paper, and press it into a 9-inch round cake pan. (Don't worry about the sides overlapping-this is what creates a rustic edge.) Set aside. 
  2. Process the almond meal, oats, oat flour, rice flour and baking powder in a food processor until the oats are ground. Transfer the mixture to a medium bowl; set aside. 
  3. Beat the egg in another medium bowl; set aside. Peel and roughly chop 1 of the pears. Process the chopped pears, coconut oil, maple syrup, maple sugar, vanilla, almond extract and salt in a food processor until smooth; add the mixture to the bowl with the egg, and whisk to combine. Pour the pear-egg mixture into the flour mixture, and stir to combine. Transfer the batter to the prepared cake pan, and lightly spread it out. 
  4. Working quickly, peel, quarter and core the remaining pear. Cut each quarter into 4 long slices, arrange them in a circle on top of the batter and sprinkle with chopped almonds. Bake the cake until the edges are deep golden and a toothpick comes out clean, 50 minutes. Set aside to cool. 
  5. Drizzle the cake with maple syrup, and serve warm or cool. Leftover cake can be stored in an airtight container in the fridge for up to 3 days.
Gluten-Free Double-Chocolate Black Bean Brownies
15m Easy 100%
Gluten-Free Everything Bagel Bread
24m Easy 98%
Cake Baking Basics
14m Easy 100%
Gluten-Free Pistachio Raspberry Tea Cakes
17m Easy 100%