Cardamom Pear Cake (Soy-Free)


This non-dairy dessert recipe comes from Andrew Schloss, the author of Almost from Scratch: 600 Recipes for the New Convenience Cuisine.  Though this cookbook is not exclusively dairy-free, it offers many recipes and ideas for those who are interested in cooking with convenient ingredients.

Yield: 12 Servings


  • 6 under-ripe pears, cored and cut in eighths
  • 1 Tbsp. ground cardamom
  • 2 cups sugar
  • 4 eggs, large or extra-large
  • 1 cup canola oil
  • 1/2 cup orange juice
  • 2 tsps. vanilla extract
  • 1/4 tsp. almond extract
  • 3 cups flour
  • 1 Tbsp. baking powder
  • 1/2 tsp. salt


  • Preheat oven to 350 degrees.
  • Grease and flour a 10-inch tube pan, preferably with a removable bottom.
  • Toss the pear wedges, cardamom and one-third cup of the sugar in a mixing bowl until the pears are thickly coated with sugar and spice. Set aside while preparing the cake batter.
  • To make the batter, beat the remaining sugar and eggs until thick and creamy. Beat in the oil, one-quarter cup at a time, followed by the orange juice, and the vanilla and almond extracts. Don’t worry if the batter splits; it will become smooth once the dry ingredients are added.
  • Sift the flour, baking powder and salt together, and beat into the batter just until the batter is smooth and thick.
  • Spread one-third of the batter across the bottom of the prepared pan. Layer with one-third of the pears, and repeat the layers two more times.
  • Bake for 1 hour and 50 minutes, until a tester comes out barely moist.
  • Cool in the pan on a rack.

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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