Cardamom Pear Cake


This 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.

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.

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.

Cardamom Pear Cake
Prep time
Cook time
Total time
I like to use slightly under-ripe pears in this recipe, which keep their shape better when baking.
Recipe type: Dessert
Cuisine: American
Serves: 12 servings
  • 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
  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.

More Delicious Dairy-Free Pear Desserts

Cashew Crème Pear Tart

Maple-Walnut Pear Crisp 

Maple-Walnut Pear Crisp Recipe (Vegan, Optionally Gluten-Free, Soy-Free, Butter-Free & Oat-Free!)

Spiced Pear Quick Bread

Spiced Pear Breakfast Bread Recipe: A wholesome, whole grain bread sweetened lightly with fruit and maple or honey. Dairy-free, nut-free, soy-free.

About Author

Alisa is the founder of, 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.

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