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    You are at:Home»Dairy-Free Recipes»Dairy Free Desserts»Cardamom Pear Cake made with Naturally Dairy-Free Ingredients

    Cardamom Pear Cake made with Naturally Dairy-Free Ingredients

    3
    By Alisa Fleming on December 19, 2022 Dairy Free Desserts, Dairy-Free Recipes

    This dairy-free cardamom pear cake recipe comes from Andrew Schloss, the author of Almost from Scratch: 600 Recipes for the New Convenience Cuisine. His cookbook isn’t exclusively dairy-free, but it offers many recipes and ideas for those who are interested in cooking with convenient ingredients. That said, this pear cake is from scratch, in my opinion. It doesn’t rely on any pantry conveniences – but it is still relatively easy to throw together

    Cardamom Pear Cake Recipe - naturally dairy-free coffee cake / bundt cake

    Cardamom Pear Cake made with Naturally Dairy-Free Ingredients

    We originally posted this recipe way back in 2006, but have since updated it! Like many of Andrew’s recipes, this recipe is naturally dairy-free. It uses oil, instead of butter, and orange juice, instead of milk or buttermilk. The result is a tender, moist, and flavorful cake that anyone can make. But I still have answers to some common FAQs on the ingredients.

    Will Gluten-Free Flour Work?

    We haven’t tested this cake gluten-free. A friend of mine swears by King Arthur Measure for Measure Gluten-Free Flour. She says it swaps seamlessly in all baked goods.

    What Can I Substitute for the Almond Extract?

    You can omit it or increase the vanilla extract. The choice is yours.

    Can I Use Dairy-Free Milk instead of Orange Juice?

    It won’t add the flavor that orange juice does, but dairy-free milk alternative will function just as well in this recipe.

    What Oil Do You Recommend?

    I often use extra light (not extra virgin) olive oil for baking. But grapeseed, canola, and other common baking oils will work great, too. If you like to bake with coconut oil, make sure your eggs and juice are at room temperature before adding the oil. If they are cool, the oil will bead up.

    Cardamom Pear Cake Recipe - naturally dairy-free coffee cake / bundt cake

    Special Diet Notes: Cardamom Pear Cake

    By ingredients, this recipe is dairy-free / non-dairy, nut-free, peanut-free, soy-free, and vegetarian.

    5.0 from 1 reviews
    Cardamom Pear Cake
     
    Print
    Prep time
    20 mins
    Cook time
    110 mins
    Total time
    2 hours 10 mins
     
    I like to use slightly under-ripe pears in this recipe, which keep their shape better when baking.
    Author: Andrew Schloss
    Recipe type: Dessert
    Cuisine: American
    Serves: 16 servings
    Ingredients
    • 6 under-ripe pears, optionally peeled, cored and cut in eighths
    • ⅓ cup + 1⅔ cups sugar, divided
    • 1 tablespoon ground cardamom
    • 4 eggs, large or extra-large
    • 1 cup oil (your favorite type for baking)
    • ½ cup orange juice
    • 2 teaspoons vanilla extract
    • ¼ teaspoon almond extract
    • 3 cups all-purpose flour
    • 1 tablespoon baking powder
    • ½ teaspoon salt
    Instructions
    1. Preheat your oven to 350°F.
    2. Grease and flour a 10-inch tube pan, preferably with a removable bottom, or a bundt pan.
    3. Toss the pear wedges in a large bowl. Sprinkle with the ⅓ cup sugar and cardamom, and stir until the pears are thickly coated with the sugar and spice.
    4. To make the cake batter, beat the remaining 1⅔ cups sugar and eggs in a mixing bowl until thick and creamy. Beat in the oil, ¼ 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.
    5. Sift the flour, baking powder, and salt together, and beat into the batter just until the batter is smooth and thick.
    6. 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.
    7. Bake for 1 hour and 50 minutes, or until a tester comes out barely moist.
    8. Let the cake cool in the pan on a wire rack.
    Nutrition Information
    Serving size: 1 slice Calories: 368 Fat: 15.1g Saturated fat: 2.1g Carbohydrates: 56.5g Sugar: 33.5g Sodium: 91mg Fiber: 3.2g Protein: 4.2g
    3.5.3229

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    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food 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, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

    3 Comments

    1. Sarah on January 4, 2023 3:40 pm

      I tried your recipe yesterday and since I am gluten free I used the Namaste brand all purpose flour and it turned out wonderfully. Just thought I’d let those who need that option know it came out moist and delicious. I also cut the recipe in half because I had a smaller bundt pan.
      Next time I might try it with a little less cardamom and a little more almond extract and see what that is like.

      Reply
      • Alisa Fleming on January 4, 2023 4:39 pm

        Thank you for the feedback Sarah! I’m sure this will be helpful for many.

        Reply
    2. Emirellicompany on December 20, 2022 8:24 am

      Thank you for the nice recipe.

      Reply

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