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