This gluten free hazelnut pear cake is easy to make & filled with delicious flavors. It’s refined sugar free & dairy free so you can feel good enjoying it (which you will!).
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A couple of months ago I found lots of people posting chocolate cake recipes as it was apparently national chocolate cake day. It made me realize I hadn’t ever posted a chocolate cake, nor, in fact, any cake at all. I could live without a chocolate cake being here for a little longer (it might be shocking to some, but it’s not my favorite) but I felt I should have at least one or two cakes of some kind.
Shortly after, there was a call for volunteers to host future Foodie Extravaganza posts and I felt it was about time I volunteered so I suggested I host April. When I looked through the food holidays to pick as a theme, I saw that 7th April is national coffee cake day and it seemed like a sign: host that cake day! Not only would it force me to bake a cake – and I ended up making this delicious gluten-free hazelnut pear cake – I’d get to see lots of other tasty cakes too (see below).
What is a coffee cake?
In fairness, we’re not big on cakes in our house which is the main reason I don’t really make or post recipes for them. We’re more in to muffins and scones that are both already in portions and you can make smaller quantities and/or freeze some (since for us it can be hard to get through a whole cake). Coffee cakes, though, are a bit more on my wavelength than fancy cakes.
Exactly how you define a coffee cake can vary, but broadly consistently it’s an everyday cake you might serve with tea or coffee. They’re a step up from a pound cake I guess, but not a full-on frosted affair. They often have strussel toppings from ones I have seen but it’s not a defining feature.
Making this gluten free hazelnut pear cake
I decided to go with pear as a base flavor as it’s a fruit I love and is the sort of thing I would always be drawn to if I were to choose something to go with my coffee. Hazelnut is a great flavor pairing, and from there it didn’t take too much thought to try to make the cake gluten-free by using a blend of other flours.
It’s not that we need to eat gluten-free in our house, but it’s never a bad thing, either. We do have friends who are gluten-intolerant so I like to try to come up with things that would work for them when I can.
A few chocolate chips in there to add a slightly indulgent contrast, but keeping it all pretty healthy with coconut oil and honey rather than butter and sugar (and not too much of each) and you’ve got the basis of a delicious cake that’s also pretty healthy. It all comes together quickly as well and given the mix of flours, cooks much quicker than a regular cake letting you dive into the deliciousness even sooner.
The cake part of this is a little crumbly, but not too much, and the beautifully moist pears are a perfect contrast. Between them and the chocolate chips, the cake definitely feels sweet and moist enough. But be warned, you just might want something to catch the crumbs. The hazelnut flour gives a lovely nutty flavor that goes so well with everything else.
Despite me expecting us to take a little time to get through it, we ate it pretty quickly as everyone enjoyed it. That’s including a friend and their young son who got hold of some by accident! But when a cake is both delicious and pretty healthy like this, you can’t blame him or really need to worry.This hazelnut pear cake is one I’ll certainly make again and recommend you try soon too.
Try these other gluten free cakes:
And if gluten isn’t an issue, try these other tasty cakes too:
- Sour cream apple cake
- German plum cake
- Sour cream mocha cake
- Plus get more treats, both sweet and savory, in the snack recipes archives.
Gluten-free hazelnut pear cake
- 1 cup hazelnut flour 85g
- 1/2 cup almond flour 45g ground almonds
- 1/2 cup oat bran 45g
- 1/2 cup rice flour 73g
- 1 tbsp baking powder
- 1/4 cup coconut oil 4tbsp
- 2 pears small or 1 1/2 large
- 2 eggs large
- 5 tbsp honey
- 1 tsp vanilla extract
- 1/4 cup semi-sweet chocolate chips 40g
- Preheat oven to 350F/175C. Lightly grease an 8in cake pan/cake tin, ideally springform but at least with removable base.
- Combine the hazelnut flour, almond flour, oat bran, rice flour and baking powder in a large bowl.
- Melt the coconut oil and allow it to cool slightly. Meanwhile peel and core the pears and cut them into bite-sized chunks.
- Whisk together the eggs, honey, vanilla and coconut oil and add the mixture to the dry ingredients, along with the pear chunks and chocolate chips.
- Pour the mixture into the prepared cake pan, gently pushing the mixture to fill to the edges and flatten the top.
- Bake for approximately 35min until the top is golden and a skewer tested in the middle comes out clean.
- Allow the cake to cool for a few minuted before removing from the pan.
See some of my favorite cooking tools and ingredients in the Caroline’s Cooking Amazon store.
See all the other coffee cake recipes for today’s Foodie Extravaganza:
- Almond Raspberry Cake by Food Lust People Love
- Kärleksmums (Swedish Coffee Cake) by Tara’s Multicultural Table
- Polish Placek by Cooking With Carlee
- Coffee Cake Cookies by Sew You Think You Can Cook
- Strawberry Coffee Cake Muffins by Making Miracles
- Coffee Cake in a Jiffy by Our Good Life
- Coffee Cake Muffins by I’m Hungry
- German Beer Coffee Cake by Wholistic Woman
- Orange Coffee Cake with Pecan Streuse by A Day in the Life on the Farm