Gluten Free Pear Spice Cake with Vanilla Pear Cream




I normally shy away from gluten-free baking. It just seems to complicated. Most recipes have a list of 5 or more different flours that need to be used in very specific ratios. I realize that many people appreciate gluten free baked goods and so I decided to conquer my fear. I have done some gluten free quinoa cakes, but to be honest they still sort of taste like quinoa and are rather grainy. They taste great to me, but if you are trying to impress a “regular” person, I wouldn’t suggest using quinoa flour.



I was very happy and surprised with the results of this cake. The main flour used is brown rice flour with some cornstarch which gives it a lighter texture; the xanthum gum takes the place of gluten. This cake is incredibly moist without any added oils. The pears, spices and almond extract compliment each other beautifully. This is definitely a cake you can serve to guests without anyone knowing it is gluten free or “healthy!”


Recipe: (note t=teaspoon T=tablespoon)

  • 1 1/2 cup 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 t xanthum gum
  • 1 t baking powder
  • 1/2 t baking soda
  • 2 t chai spice (or 1/2 t cinnamon, 1/2 t ginger, 1/2 t cardamom, 1/2 t allspice)
  • 1 T vanilla
  • 1 T almond extract (optional)
  • 1/4 t salt
  • 1/4 c non-dairy milk (if needed)

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. 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. Bake at 180 C or 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.

Pear Cream:

  • 1 c soaked cashews (reserve liquid from soaking)
  • 1 c chopped ripe pears (about 2 medium)
  • 2 T coconut oil
  • 1/2 t vanilla powder
  • stevia to taste (or other sweetener)

Blend all ingredients in a high speed blender on high until smooth. Add extra soaking water if necessary to blend. Place in a flat dish in the fridge to thicken for at least 4 hours.

Submitted to: Wellness Weekend


  1. This looks amazing; thanks for posting! Do you think I could substitute applesauce for the banana, though? (Bananas don’t agree with me.) I can’t wait to make this the next time company comes over! Or maybe I’ll just make it for me, although I’m not sure I’ll have the discipline to let it cool for an hour before digging in. 🙂

    • Hi Lee! I would just add more of the yogurt for the mashed banana and increase the coconut sugar slightly. You can dig into the cake without letting it cool, but it will be very moist inside (which is not necessarily a bad thing). Either way, it is delicious! 😉

  2. Pingback: Gluten Free Pear Spice Cake | Fatfree Vegan Recipes

  3. Love the recipe, but what can one do if we can’t get our hands on xanthum gum?

    • There really is no substitute, other than subbing xanthum gum with guar gum.

    • Maybe try swapping 1Tbsp ground flaxseed + 2 Tbsp boiling water (mixed together into a gooey liquid) for the xanthan gum, and eliminate part/all of the nondairy milk? Don’t know if it will work, but might be worth a shot. Even if the texture’s not perfect, I bet it will still taste amazing!

    • Yes, you can sub with flax seed, but xanthum gum is much stronger than flax seed so I would suggest using at least 3 T ground flax (dry without mixing in water) and eliminating the liquid.

  4. Hey I’m Quincy over at Shugurcän. I really like your blog and wanted to nominate it for the Liebster Award!

  5. Pingback: Gluten Free Pear Spice Cake » AllGoneVegetarian

  6. Nice article, Subscribed!

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