Almond, Pear and Chocolate Cake – Gluten Free

This Pear and Chocolate recipe is perfectly moist and absolutely delicious, the best part is, it is complete gluten and dairy-free chocolate cake!

The sweet, fresh, and juiciness from the pear perfectly cut the sharp, bitter chocolate making pear and chocolate recipes a winning combination.

Nonetheless, aside from the taste, a chocolate pear combo is perfect for a dairy and gluten-free option, and here’s why.

Pear cake recipes are perfect for dairy-free baking. The consistency of a Pear is wet yet resembles a jelly-like consistency, making it really a good egg replacement ingredient.

In addition, sunflower oil is similar to an egg, in that it acts as a binding agent to hold the cake together when cooked. It is also relatively flavorless, so won’t affect the taste. Other oils such as melted coconut oil or canola oil can also be substituted here to make a perfect egg-free chocolate cake recipe!

In this Pear and Chocolate cake recipe, we use almond milk to complement the ground almonds, however, any other dairy-free milk will work just the same.

When baking gluten-free, it is vital to have a good flour alternative that won’t destroy the texture or taste of the cake. Our recipe uses a mixture of ground almonds and gluten-free flour. The almond brings a buttery, floury texture and the self-raising flour gives that perfect rise.

These days, we are spoilt for choice with ingredients which make gluten-free and dairy-free baking at home easier than ever. This recipe will certainly satisfy your cake cravings.



Prep Time 10 mins
Cook Time 1 hr 20 mins
Total Time 1 hr 30 mins


  • 175 grams Free From Fairy self raising flour
  • 1 tsp baking powder
  • 100 grams ground almonds
  • 175 grams unsalted butter (softened)
  • 175 grams caster sugar
  • 3 large eggs
  • 3 medium Conference pears
  • 150 grams dark chocolate (check it's gluten free)
  • 1/4 tsp almond extract
  • 25 grams flaked almonds


  • Preheat the oven to 160C / 320F
  • Grease and line the base of a round deep 20cm (10cmdeep) springform cake tin.
  • In a large mixing bowl, combine the flour, baking powder, ground almonds and sugar.
  • Gradually pour in the milk and oil, mixing as you go. Ensure the mix is fully combined with no lumps.
  • Peel and core the pears and chop them into small cubes.
  • Chop the chocolate into similar size chunks.
  • Add the pear and chocolate into the mixture and mix to combine.
  • Pour the mixture into your cake tin and gently push the blanched almonds on top in a pattern.
  • Bake for 35 minutes. Check the center is cooked using a skew, the cake should have risen and had a golden top.
  • Take the cake out of the oven and leave to cool for 10 minutes before removing it from the cake tin. Enjoy!

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