Thank you so much for stopping by! I’m thrilled to share this Pear Yogurt Cake with you—tender, naturally sweet, and blissfully gluten-free. Want more cozy, soulful recipes like this in your inbox? Be sure to subscribe for updates!
Overview of Recipe Content
This Pear Yogurt Cake is perfect for a nourishing breakfast, brunch treat, or light dessert. Gluten-free and flourless yet packed with juicy pear flavor and creamy texture, it’s the kind of wholesome treat that feels indulgent, but keeps things natural and simple.
Flavor & Texture: Tender crumb, subtly sweet from maple or honey, with juicy pear pieces and a hint of vanilla. Add optional cinnamon or ginger for a warming twist.
Why You’ll Love It:
- Quick, fuss-free, and gluten-free.
- Uses wholesome pantry ingredients (almond flour & Greek yogurt).
- Easily customizable with spices or nuts.
Ingredients
- 1 large ripe pear, peeled, cored, finely chopped
- 3 large eggs
- ⅓ cup (80 ml) maple syrup or honey
- ½ cup (120 g) plain Greek yogurt
- 1 tsp vanilla extract
- 1 tsp baking powder
- ¼ tsp salt
- 1 cup (100 g) almond flour
- Optional: ½ tsp cinnamon or ginger for extra warmth
Tools Needed
- Mixing bowls
- Whisk or hand mixer
- 8‑inch (20 cm) cake pan (springform or regular, well-greased)
- Knife & cutting board
Substitutions & Add-ins
- Swap almond flour with oat flour or gluten-free all-purpose flour.
- Add ½ cup chopped nuts (walnuts or pecans) or dark chocolate chips.
- Use coconut yogurt for dairy-free version.
How to Make Pear Yogurt Cake
- Preheat oven to 350 °F (175 °C). Grease and line your cake pan.
- Whisk eggs & sweetener: In a large bowl, beat eggs with maple syrup (or honey) until smooth and slightly fluffy.
- Add yogurt & vanilla: Stir in Greek yogurt and vanilla extract until fully combined.
- Dry ingredients: Gently fold in almond flour, baking powder, salt, and (if using) cinnamon or ginger.
- Add pears: Gently fold in the chopped pear pieces.
- Bake: Pour batter into pan and bake 30–35 minutes until golden and a toothpick comes out clean.
- Cool: Let cake cool in pan 10 minutes, then transfer to a wire rack to cool completely.
Tip: When folding, keep the mixture light and airy—for that dreamy tender crumb!
What to Serve with Pear Yogurt Cake
- A dollop of Greek yogurt or whipped cream on top.
- Fresh fruit slices (berries or extra pears).
- A drizzle of maple or honey.
- Pairs beautifully with afternoon tea or coffee.
Tips for Making It Perfect
- Use a ripe, soft pear—Bosc, Anjou, or Bartlett— for juicy sweetness.
- Room-temperature eggs and yogurt blend more evenly.
- Check at 25 minutes: if the top browns too quickly, lightly tent with foil.
Storage Instructions
- Room-temp: Store covered for up to 2 days.
- Refrigerator: Wrap well; keeps for 4–5 days.
- Freezing: Slice, individually wrap, and freeze for up to 2 months. Thaw overnight in fridge.
General Information
This flourless delight has roots in wholesome, rustic baking traditions—a nod to recipes Grandma might’ve improvised when pantry options were limited. Celebrate autumn with warm spices, or spring with zing by adding lemon zest!
Frequently Asked Questions
1. Can I substitute yogurt?
Yes—use coconut yogurt for dairy-free, or thicker crème fraîche for richer taste.
2. Is maple syrup better than honey?
Either works! Maple brings subtle earthy notes; honey gives a floral sweetness.
3. Can I use other fruit?
Absolutely—chopped apples or ripe berries work beautifully.
4. Is it keto-friendly?
With almond flour and yogurt, yes—but check sweetener choice (use keto maple syrup or erythritol).
5. How to make it gluten-free?
Almond flour ensures it’s gluten-free; others may need certified gluten-free flour.
Conclusion
This Pear Yogurt Cake is simple, wholesome, and naturally sweet—a celebration in every bite. If you adore this, don’t miss my Almond Berry Yogurt Cake, Gluten-Free Apple Banana Bread, or Chocolate Avocado Mug Cake! Happy baking, friends—til next time, chez Poulef. 💕
Interactive Elements
Love this cake? Leave a review or comment below. Share your cake snaps on Pinterest or tag me @poulefrecipe—I’d love to see your beautiful creations! https://www.pinterest.com/poulefrecipe/
Nutritional Information
Approximate per serving (1/10 cake):Calories Carbs Protein Fat Fiber Sugar 180 kcal 17 g 6 g 11 g 2 g 11 g
Delightfully Tender Pear Yogurt Cake 🍐✨
- Total Time: 45 minutes
- Yield: 10 slices 1x
- Diet: Gluten Free
Description
A tender, naturally sweet Pear Yogurt Cake made without flour. This gluten-free treat combines juicy ripe pear, creamy Greek yogurt, and almond flour for a moist, wholesome bite perfect for breakfast, brunch, or dessert.
Ingredients
1 large ripe pear, peeled, cored, finely chopped
3 large eggs
⅓ cup (80ml) maple syrup or honey
½ cup (120g) plain Greek yogurt
1 tsp vanilla extract
1 tsp baking powder
¼ tsp salt
1 cup (100g) almond flour
Optional: ½ tsp cinnamon or ginger for extra warmth
Instructions
Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan.
In a large bowl, whisk eggs with maple syrup or honey until slightly fluffy.
Stir in Greek yogurt and vanilla extract.
Gently fold in almond flour, baking powder, salt, and cinnamon or ginger if using.
Fold in the chopped pear pieces.
Pour the batter into the prepared pan.
Bake for 30–35 minutes, or until golden and a toothpick inserted comes out clean.
Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Use a soft, ripe pear for best sweetness and texture.
Room-temperature eggs and yogurt blend more smoothly.
Tent with foil during baking if top browns too quickly.
For extra indulgence, serve with whipped cream or a drizzle of maple syrup.
- Prep Time: 15
- Cook Time: 30
- Category: Breakfast
- Method: Baking
- Cuisine: American
