Gluten Free Holiday Recipes

Gluten Free Pear Bundt Cake

This gluten free pear bundt cake is one of my favorite fall desserts to bake. It is moist, lightly spiced with cinnamon, allspice, and nutmeg, and studded with fresh diced pears in every bite. I used pears from my parent's tree for this recipe, but any ripe, firm pear works well.

It is one of those cakes that looks impressive with almost no effort, since the bundt pan does most of the work.

a gluten free pear bundt cake on a yellow carved glass plate with powdered sugar sprinkled on top next to a few fresh pears

This cake comes together in one bowl for the wet ingredients and one for the dry, then bakes for about an hour while it fills the kitchen with warm fall spices. Once it has cooled, a simple dusting of powdered sugar is all it needs.

It is the kind of dessert that works just as well for a casual weeknight treat as it does for a holiday gathering or fall get together.

If you are looking for more easy gluten free dessert recipes you might also enjoy my Gluten Free Hummingbird Bundt Cake, this Gluten Free Double Chocolate Bundt Cake, this Gluten Free Gingerbread Bundt Cake, or my Gluten Free Angel Food Cake recipes.

You can find all my cake recipes here: Gluten Free Cake Recipes

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Why You'll Love This Recipe

Made with fresh pears and warm fall spices like cinnamon, allspice, and nutmeg
Bakes in one pan, no layer cake assembly required
Ready in about 1 hour 25 minutes
Freezes well for up to a month
A cozy, low effort dessert that still looks impressive on a dessert table

Choosing and Prepping Pears

Use pears that are ripe but still firm for this recipe. Very ripe pears release more moisture as they bake, which can make the batter too wet. If your pears are on the riper side, cut back the applesauce by 1 to 2 tablespoons to balance out the extra moisture.

Red pears, Bosc, Bartlett, or even Asian pears all work well here. Peel and dice the pears into small, even pieces so they distribute evenly throughout the batter.

Ways to Customize This Cake

Fold in a half cup of chopped walnuts or pecans for crunch
Add a pinch of ground ginger or cardamom alongside the existing spices for a different warm flavor
Swap the pears for a sweet apple variety

Storage

Let the cake cool completely and the store the cake in an air tight container for up to 5 days. You can also slice the cake into pieces and freeze individual pieces in freezer safe containers for up to 1 month.

Top Tip

Use pears that are ripe but still firm, not soft and mushy. Very ripe pears release extra moisture as they bake, which can make the cake dense or gummy in the middle. If your pears are on the riper side, cut back the applesauce by 1 to 2 tablespoons to keep the batter balanced.

Frequently Asked Questions

How do I make my gluten free cakes more moist?

Gluten free baking tends to require more moisture or oil than when you are using regular wheat flour. For this gluten free bundt cake recipe I added coconut oil, avocado oil, banana and pineapple to make it moist and delicious.

If you are using a cake recipe that isn't turning out moist I would suggest adding a bit more oil or butter. You can also add mashed banana or applesauce to help your baked goods have more moisture.

What is the difference between a cake and a bundt cake?

There really isn't that much difference in the cake batter itself. The bundt cake recipe may call for a bit more moisture and/or baking powder as the cake is going to raise higher than a regular layer cake or sheet cake.

The main difference you might find is that a bundt cake tends to have a crunchier texture on the top. I also love the ease of a bundt cake. The cake gets baked in one pan and then I either drizzle it with a glaze or sprinkle powdered sugar over the top. So much easier than frosting a layer cake!

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Gluten Free Pear Bundt Cake

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Author: Elaine VanVleck
Total Time: 1 hour 25 minutes
Yield: 8 slices 1x
Diet: Gluten Free

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Description

This gluten free pear bundt cake is moist, lightly spiced with cinnamon, allspice, and nutmeg, and studded with fresh diced pears. It bakes in one pan in about an hour, making it a simple but impressive fall dessert. Finish it with a dusting of powdered sugar for an easy, elegant presentation.

Ingredients

Scale

3 cups Gluten Free Flour
2 tsp. Baking Powder
1 tsp. Baking Soda
1 tsp. Sea Salt
2 tsp. Ground Cinnamon
¼ tsp. Ground Allspice
¼ tsp. Ground Nutmeg
1 cup Granulated Sugar
½ cup Brown Sugar
½ cup Unsalted Butter, softened
½ cup Unsweetened Applesauce
3 large Eggs
2 tsp. Vanilla Extract
1 cup Milk
1 ½ cup Pears, peeled and diced

Optional Glaze:

1 cup Powdered Sugar
1 tsp. Vanilla Extract
1-2 Tbsp. Milk

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Instructions

Preheat your oven to 325 degrees. Grease a 9-inch bundt pan with butter or coconut oil. Set aside.

In a mixing bowl whisk together the gluten free flour, baking powder, baking soda, sea salt, ground cinnamon, ground allspice and ground nutmeg. Set aside.

In the bowl of your stand mixer beat the sugar, brown sugar and butter until combined and fluffy. Add the applesauce, eggs, vanilla and milk. Beat until combined.

Add the dry ingredients to the wet ingredients and beat until just combined.

Add the pears and fold into the batter with a spatula to keep the diced chunks from being smashed by the mixer.

Pour the cake batter into the greased 9-inch bundt pan.

Bake at 325 degrees for 60 minutes. The cake will be browned and a toothpick will come out clean when the cake is done.

Let stand in the pan for 10 minutes and then turn out onto a cooling rack.

Let the cake cool completely before dusting with powdered sugar.

For the optional glaze:

After the cake has cooled in a small bowl whisk together the sifted powdered sugar, vanilla extract and milk. Drizzle the glaze over your cake and serve.

If you made this recipe please leave a star rating and comment below. It helps other readers find this recipe and means so much to me.

Notes

You could also use a sweet apple variety in this recipe.

Prep Time: 25 minutes
Cook Time: 60 minutes
Category: Cake
Method: Baking
Cuisine: American

If you make this gluten free pear bundt cake, I would love to hear how it turns out. Leave a star rating and a comment below, and be sure to tag @smallfarmbiglife on Instagram so I can see your cake. For more gluten free fall desserts like this one, subscribe to the newsletter so you never miss a new post.

Pear Bundt Cake Ingredients

Instructions

Preheat your oven to 325 degrees. Grease a 9-inch bundt pan with butter or coconut oil. Set aside.

In a mixing bowl whisk together the gluten free flour, baking powder, baking soda, sea salt, ground cinnamon, ground allspice and ground nutmeg. Set aside.

In the bowl of your stand mixer beat the sugar, brown sugar and butter until combined and fluffy. Add the applesauce, eggs, vanilla and milk. Beat until combined.

Add the dry ingredients to the wet ingredients and beat until just combined.

Add the pears and fold into the batter with a spatula to keep the diced chunks from being smashed by the mixer.

Pour the cake batter into the greased 9-inch bundt pan.

Bake at 325 degrees for 60 minutes. The cake will be browned and a toothpick will come out clean when the cake is done.

Let stand in the pan for 10 minutes and then turn out onto a cooling rack.

Let the cake cool completely before dusting with powdered sugar.

Gluten Free Angel Food Cake

This Gluten Free Angel Food Cake is one of the most impressive things I make in my kitchen and one of the recipes I am most proud of. Angel food cake has a reputation for being intimidating but once you understand the technique it is actually very approachable and the result is a light and airy cake so delicious that nobody at the table will suspect it is gluten free.

I make this with Bob's Red Mill 1 to 1 Gluten Free Baking Flour or King Arthur Measure for Measure Gluten Free Flour and both produce a beautiful cake with a soft white crumb and a perfectly golden crust.

a gluten free angel food cake on a white cake stand next to white plates, a silver serving knife and a glass jar of strawberry rhubarb sauce

As someone with celiac disease I spent years missing out on angel food cake because the store bought versions and the mixes all contain gluten. Making it from scratch with the right gluten free flour blend completely solved that problem.

The secret to getting that classic light and fluffy texture is all in the egg whites. They need to be at room temperature, whipped to stiff peaks, and folded gently into the flour mixture without deflating them. Take your time with those steps and the cake will reward you with a texture that rivals any traditional version.

Serve it with fresh strawberries and whipped cream and it becomes one of the most beautiful and crowd pleasing desserts you can put on a table.

I topped the cake in these photos with my gluten free strawberry rhubarb sauce.

You can find all of my cake recipes here: Gluten Free Cake Recipes

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Why Angel Food Cake Is Actually Easy to Make Gluten Free

Angel food cake barely needs any flour and the only flour a traditional version uses is cake flour which has the least amount of gluten of any traditional flour type. This is why it is a surprise to no one that a gluten free angel food cake looks and tastes just like the classic version.

The structure and lift of angel food cake comes almost entirely from whipped egg whites rather than from gluten. This means that switching to a gluten free flour blend has very little impact on the final texture compared to other baked goods like bread or pizza dough where gluten is doing most of the structural work. For celiac disease baking angel food cake is genuinely one of the most forgiving recipes to convert.

The Most Important Technique: Whipping Egg Whites

Getting the egg whites right is the single most important step in this recipe. Here is everything you need to know.

Start with room temperature egg whites. Cold egg whites do not whip up as well as room temperature ones. Separate your eggs while they are still cold since cold eggs separate more easily, then let the whites sit at room temperature for 30 minutes before whipping.
Use a completely clean bowl and whisk. Any trace of fat, oil, or egg yolk in your bowl or on your whisk will prevent the egg whites from whipping properly. Wipe your bowl and whisk attachment with a paper towel dipped in white vinegar before you begin.
Whip to stiff peaks. The egg whites should be whipped until they hold firm glossy peaks that stand straight up when you lift the whisk. Under whipped egg whites produce a dense cake. Over whipped egg whites become dry and clumpy and are also difficult to fold without breaking down.
You can use carton egg whites as a time saving shortcut. Carton egg whites are pasteurized and sometimes do not whip up as much as fresh egg whites but many bakers have had success with them in this recipe. Fresh egg whites are still the recommended option for the best volume and texture.
Fold gently. Once the egg whites are whipped fold the flour mixture into them using a large rubber spatula with slow and deliberate strokes. The goal is to combine the flour and egg whites without deflating the air you just whipped in. Do not stir or mix aggressively.

The Critical Cooling Step

The most important post baking step is inverting the cake immediately after it comes out of the oven and propping it upside down. Without this step the cake will sink as it cools and you will lose all the beautiful height and airy texture you worked for.

Most tube pans have small feet on the rim that allow you to invert the pan on a flat surface and let air circulate under the cake. If your pan does not have feet insert a bottle through the center tube and let the pan hang upside down over the bottle.

The cake must cool completely in this inverted position for at least one hour before you attempt to remove it from the pan. Running a thin knife or offset spatula around the edges of the pan helps release the cake cleanly once it has cooled.

Troubleshooting Common Problems

A sticky or gummy texture usually means there was too much moisture or the cake was not baked long enough. It can happen if the egg whites were over whipped, the air was humid, or the flour blend had too much starch. Bake until the top is golden and springs back when touched and always let the cake cool completely upside down so the crumb sets properly.

My cake sank in the middle. This almost always means the cake was not cooled upside down or was removed from the pan before it had cooled completely. Always invert immediately after baking and wait the full cooling time before removing.
My cake is dense rather than airy. This usually means the egg whites were not whipped to stiff peaks or were deflated during the folding step. Take extra time on the whipping step and fold as gently as possible.
My cake browned too quickly on top. Place the pan on the lower rack of your oven rather than the middle or lower middle rack to prevent the top from browning before the inside is fully cooked.

Which Gluten Free Flour Works Best

Not all gluten free flour blends perform equally in angel food cake. This recipe is specifically tested with Bob's Red Mill 1 to 1 Gluten Free Baking Flour and King Arthur Measure for Measure Gluten Free Flour. Both are one to one flour blends that already contain xanthan gum which is important for the structure of this cake.

Avoid flour blends that are primarily made from bean flours since they can produce an off flavor in delicate baked goods like angel food cake where the flour is meant to be a neutral background to the egg white and vanilla flavors.

Do not use almond flour or coconut flour as a substitute since neither has the right starch and protein content to support the egg white structure in this recipe.

Serving Suggestions

This gluten free angel food cake is a blank canvas for beautiful summer desserts. Here are my favorite ways to serve it.

Classic strawberries and whipped cream. Slice the cake and serve with a generous spoonful of fresh sliced strawberries macerated in a little sugar and a cloud of freshly whipped cream. This is the quintessential angel food cake serving and it is perfect for a reason.
Summer berry topping. Use a mix of fresh strawberries, blueberries, raspberries, and blackberries for a colorful and impressive presentation that works beautifully for summer entertaining and Fourth of July gatherings.
As strawberry shortcake. Split the cake horizontally into two layers and fill with whipped cream and sliced strawberries for a stunning layered shortcake that serves a crowd beautifully.
As a trifle. Cut the cake into cubes and layer with vanilla pudding, fresh berries, and whipped cream in a trifle bowl for one of the most impressive and easy desserts you can make for a potluck or party.
Plain with coffee. A slice of this cake with a cup of coffee is a genuinely wonderful breakfast or afternoon treat that does not need any additional toppings at all.

Storage Instructions

Store leftover gluten free angel food cake in an airtight container or covered with plastic wrap at room temperature for up to three days. For longer storage wrap individual slices in plastic wrap and store in a freezer safe bag for up to three months. Thaw at room temperature for an hour before serving. The cake freezes beautifully and is a great make ahead option for summer entertaining.

Top Tip

Do not grease your tube pan. This is the most counterintuitive but most critical instruction in this entire recipe. The egg white batter needs to grip the sides of the pan as it rises in the oven. A greased pan causes the batter to slide down rather than climb up the sides which results in a flat and dense cake rather than a tall and airy one. Use an ungreased tube pan every time and the cake will release cleanly after cooling when you run a knife around the edges.

Frequently Asked Questions

Are store bought angel food cakes gluten free?

No, store bought angel food cakes typically contain wheat flour and are not gluten free. Always read the ingredient label carefully and check for shared facility or shared equipment warnings since cross contamination is a real concern for anyone with celiac disease. This recipe is simple to make from scratch and gives you a light and fluffy cake that is completely safe and genuinely delicious.

Can I use a bundt pan to make this gluten free angel food cake?

I do not suggest using a bundt pan for this recipe. An angel food cake pan is inexpensive and completely worth having. You will need to run a knife around the edge of the pan to release the cake and a bundt pan with its intricate edges makes that really hard and frustrating.

I prefer a two piece angel food cake pan. They cost a little more but it is worth it since you can run a knife around the sides to release them and then run a knife along the bottom to remove the second piece. You are left with a nice clean edge and no fighting to get the cake out.

How should I store my angel food cake?

Gluten free angel food cake can dry out easily. As soon as the cake has cooled wrap it in plastic wrap or cut it into pieces and store in a sealed bag or airtight container. It can sit on the countertop for up to two to three days and then should move to the refrigerator for up to one week. To freeze wrap individual pieces in foil and place in a sealed freezer bag for up to three months. Thaw at room temperature for about an hour before serving.

Do I need cream of tartar for angel food cake?

Cream of tartar is an important ingredient in angel food cake because it stabilizes the whipped egg whites and helps them hold their volume during baking. It also helps keep the cake bright white inside rather than yellowing. Do not skip it or substitute it since it plays a structural role in the recipe that other ingredients cannot replicate.

Why do you invert angel food cake while it cools?

Inverting the cake immediately after baking and letting it cool upside down is the most important step in the entire recipe. Angel food cake is so light and airy that gravity will cause it to collapse and sink if it cools right side up before the crumb has fully set.

Cooling it upside down lets the cake maintain its full height and airy texture as it firms up. Most tube pans have small feet on the rim for this purpose. If yours does not simply invert the pan over a bottle inserted through the center tube and let it hang until completely cool.