Gluten-Free 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.

Sheet Pan Mini Meatloaves and Sweet Potatoes

These Gluten Free Sheet Pan Mini Meatloaves and Sweet Potatoes are my favorite way to make meatloaf and the recipe I come back to again and again for an easy weeknight dinner. Making individual mini meatloaves instead of one large loaf means they cook significantly faster and every single person gets their own perfectly browned and juicy serving. No more fighting over the corner pieces because everyone gets one.

The whole dinner comes together on one sheet pan which means minimal cleanup and maximum flavor.

a metal sheet pan of sheet pan meatloaves and sweet potatoes right out of the oven

What makes this version stand apart is the sweet potatoes. Instead of the usual salt and pepper seasoning I toss the sweet potato cubes with olive oil, rosemary, and sage before roasting which gives them a warm and aromatic herbed flavor that pairs beautifully with the savory ground beef meatloaves.

The combination of herbed sweet potatoes and juicy mini meatloaves on one pan is one of those dinners that tastes like you put in a lot more effort than you actually did.

It is completely gluten free and safe for celiac disease as long as you verify your Worcestershire sauce and ketchup are both gluten free.

If you are looking for more meal recipes try my Easy Ground Beef Nacho Casserole, my Gluten Free Pasta Taco Bake, my Gluten Free Slow Cooker Lasagna Soup or my Gluten Free Slow Cooker Recipes.

You can find more beef recipes here: 10 Easy Gluten Free Beef Recipes

three white plates of sheet pan mini meatloaves and sweet potatoes

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Why Mini Meatloaves Are Better Than a Full Sized Loaf

If you have always made traditional meatloaf in a loaf pan this recipe will change the way you think about it. Here is why individual mini meatloaves are the better choice.

They cook faster. A full sized meatloaf can take 60 to 75 minutes to cook through. These mini meatloaves cook in just 35 minutes which makes this a genuinely realistic weeknight dinner.
Everyone gets a corner piece. The outside of a meatloaf is where all the caramelization and browning happens. With a full sized loaf only two people get the coveted end pieces. With mini meatloaves every single serving is browned and caramelized on multiple sides.
They are perfectly portioned. Each mini meatloaf is one individual serving which makes plating easy and portion control simple.
They cook evenly. A thick full sized meatloaf can be difficult to cook evenly without drying out the edges before the center is done. Mini meatloaves cook through evenly and consistently every time.

The Secret to Perfect Herbed Sweet Potatoes

The sweet potatoes in this recipe are seasoned with olive oil, rosemary, sage, salt, and pepper which gives them a savory and aromatic flavor that goes far beyond the standard salt and pepper most sheet pan recipes use. Here are the tips that make them perfect every time.

Coat the sweet potatoes thoroughly before they go on the pan. The most important step is tossing the cubed sweet potatoes in the bowl with all the oil and seasoning before they go onto the baking sheet. Do not pour the oil and seasonings over the potatoes after they are already on the pan. Coating them in the bowl ensures every cube is evenly covered on all sides which prevents dry and unevenly cooked pieces.
Cut the cubes to a consistent size. Aim for one inch cubes so all the pieces cook at the same rate. Larger cubes will still be firm when the meatloaves are done and smaller cubes will get too soft.
Give them a head start. The sweet potatoes go into the oven for 10 minutes before the meatloaves are added. This head start gives them time to begin softening and caramelizing before the meatloaves join them on the pan.

How to Know When Mini Meatloaves Are Done

The most reliable way to know your mini meatloaves are cooked through is to use a meat thermometer. Ground beef mini meatloaves are safely done when the internal temperature in the thickest part reaches 160 degrees Fahrenheit. Insert the thermometer into the center of the thickest meatloaf since that is the last one to cook through.

If you do not have a meat thermometer the meatloaves should be completely firm to the touch with no pink in the center when cut open. The juices should run clear rather than pink or red.

Tips for Making Even Sized Mini Meatloaves

Getting all four mini meatloaves to the same size ensures they all cook at the same rate and are done at the same time. Here are two ways to do it.

Use a kitchen scale. Divide the total meat mixture by four and weigh each portion before forming it into a loaf shape. This is the most precise method.
Use a measuring cup. Pack the meat mixture into a half cup measuring cup (it may be a bit heaping depending on whether you have exactly one pound of ground beef) and tap it out onto your hand before shaping it into a loaf. This gives you a consistent volume for each meatloaf without needing a scale.

Variations and Substitutions

This recipe is easy to customize based on what you have on hand or what your family prefers.

Swap the vegetables. Yukon gold or red potatoes work beautifully in place of sweet potatoes. Brussels sprouts are another great option. Broccoli and green beans can be added to the pan but they cook much faster than sweet potatoes so add them to the pan in the last 15 minutes of cooking rather than at the beginning.
Change the topping. Plain ketchup is the classic meatloaf topping but a mixture of ketchup and your favorite gluten free BBQ sauce gives the meatloaves a sweet and tangy glaze that takes them to the next level. My Homemade BBQ Sauce is a great option if you want to make your own.
Swap the meat. Ground turkey or ground pork work well in this recipe as substitutes for ground beef. Ground turkey will be done at 165 degrees Fahrenheit rather than 160 degrees so adjust your target temperature accordingly.

Make Ahead Instructions

This recipe is easy to prep ahead for a faster weeknight dinner. Mix the meatloaf mixture and form the mini meatloaves up to 24 hours in advance and store them covered on a plate in the refrigerator. Cube and season the sweet potatoes and store them in a sealed container in the refrigerator.

When you are ready to cook simply pull everything out of the refrigerator and follow the recipe instructions as written. Having everything prepped in advance means dinner is on the table in about 45 minutes of hands off oven time.

Storage and Reheating

Store leftover sheet pan mini meatloaves and sweet potatoes in separate airtight containers in the refrigerator for up to four days. To reheat the meatloaves place them on a baking sheet in a 350 degree oven for 10 to 15 minutes until warmed through. You can also reheat them in the microwave for a quicker option though the texture will be slightly softer. Reheat the sweet potatoes in the air fryer at 375 degrees for four to five minutes to restore their crispy edges.

To freeze let the meatloaves cool completely then wrap each one individually in foil and store in a freezer safe bag for up to three months. The sweet potatoes can also be frozen but the texture will be softer after thawing. Thaw everything overnight in the refrigerator before reheating.

Top Tip

Line your sheet pan with aluminum foil before adding the sweet potatoes and meatloaves. The drippings from the mini meatloaves and the caramelized maple syrup from the sweet potatoes will stick to an unlined pan and make cleanup very difficult. A foil lined pan means cleanup is just peeling off the foil and tossing it. This is one of the best things about sheet pan dinners and it only works if you line the pan first.

Frequently Asked Questions

Do I have to use sweet potatoes for this recipe?

No, you could easily substitute yukon gold or roasting potatoes cubed for this recipe. I also like to substitute or add brussel sprouts when they are in season. Be sure to chop the brussel sprouts in half and to cube the potatoes into even sizes so they all cook evenly.

How do I make my sweet potatoes not dry?

It is really important to put the cubed sweet potatoes in a bowl with the ingredients and stir them around to really coat the potatoes in oil and herbs. If you pour the sweet potatoes onto the sheet pan and then pour the ingredients over top they may stick or get dry. The key is to really coat the potatoes in the oil on all sides.

What internal temperature should mini meatloaves reach?

Ground beef mini meatloaves are safely done when the internal temperature in the thickest part reaches 160 degrees Fahrenheit. Use a meat thermometer inserted into the center of the thickest meatloaf to check since that is the last one to cook through. If you do not have a meat thermometer the meatloaves should be completely firm to the touch with no pink visible in the center when cut open.

Can I make the mini meatloaves ahead of time?

Yes. Mix and form the mini meatloaves up to 24 hours in advance and store them covered on a plate in the refrigerator. Cube and season the sweet potatoes and store them in a sealed container in the refrigerator. When you are ready to cook pull everything out and follow the recipe instructions as written. Having everything prepped in advance means dinner is on the table in about 45 minutes of hands off oven time.