Butterless GF Pear Cake Recipe

Things have finally slowed down to some semblance of normalcy here. It goes without saying that 2013 flew by but I’m ready for 2014 and all the things it will bring. Today’s recipe of the day is cake! I made this version of pear cake gluten-free but you can easily do an equal amount substitution of all-purpose flour to make it for those without dietary restrictions.
I’m not one for making New Year’s resolutions but if you made any food-related ones, this cake is not only butterless (low fat) but it’s fruit-centric and so a bit healthier than the typical fat-laden chocolate-oozing desserts we love. But the good news is this cake is still amazing! It’s more of a “dry” cake and is great with a small scoop of ice cream or a dollop of whipped cream and of course, a cup of coffee or tea. I’d even venture to say this would make a great breakfast for those with a sweet tooth.
So tell me – have you made an NY’s resolutions? Or are you like me and don’t even bother?

gluten free pear cake

Pears placed in 9″ pan with parchment paper underneath.

gluten free pear cake

Yolks, flour, flaxseed and sugar mixed together.

gluten free pear cake

Egg whites mixed in.

gluten free pear cake

Batter tamped down.

gluten free pear cake
gluten free pear cake
gluten free pear cake



5 cups pears, chopped
1 cup sugar, divided (1/2 and 1/2)
3 eggs, separated

3 T flaxseed (ground) + 6 T water

1 cup brown rice flour (for non-gluten free cake, sub in all-purpose flour) 
1/2 T vanilla

Preheat oven to 350F. Whip egg yolks in a bowl with 1/2 c sugar until fluffy and light yellow. Add in ground flaxseed/water mixture and mix well. Stir in flour and vanilla until well-combined. Set aside. Whip egg whites in a separate bowl, gradually adding remaining 1/2 c sugar sugar until stiff peaks form. Fold whites into yolk/flour mixture making sure the batter on the bottom is also mixed in. 

Place a sheet of parchment paper across the bottom of a 9″ springform pan. Butter the parchment bottom and the sides of the pan. Add the pears to the pan. 

Pour batter overtop pears and tap pan a few times on a counter to allow batter to sink down between the pears. Bake 55 minutes or until toothpick inserted into the middle comes out clean. Cool for a few minutes and then flip pan upside down on to a plate. Remove sides and peel off bottom and flip back onto a serving plate. 

*I dusted mine with powdered sugar and cinnamon. 

*Adapted from this recipe


gluten free pear cake



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