pear cake with blueberries

At the moment I’m awake ear­ly in the morn­ing because I’m cur­rent­ly tak­ing part in an online med­i­ta­tion offer, which offers a joint med­i­ta­tion every morn­ing at 6. As a result, I now often have much more pow­er in the morn­ing and also more peace and time to get into the day. So today I direct­ly baked a quick pear cake. Gluten-free and veg­an. The weath­er should be good and I’ve kept an after­noon slot free to have a cof­fee break under the blue sky (in Ham­burg very rare). 

The recipe, as I said, is quite sim­ple. Of course, you need again a few spe­cial ingre­di­ents, but you cer­tain­ly have any­way at home if you often bake gluten-free. It works like a muf­fin recipe: first mix the dry ingre­di­ents and the liq­uid ingre­di­ents togeth­er, then mix the two mix­tures togeth­er briefly. Do not stir unnec­es­sar­i­ly much oth­er­wise the cake will be tough.

quick pear cake with blueberries

veg­an & gluten free cake with pears and berries
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: bak­ery, cake, sweets
Cui­sine: gluten­free, vegan
Key­word: cake, gluten­free, pear, pears, quick­recipe, vegan
Serv­ings: 12 Stücke
Author: Pia West­er­mann


  • spring­form pan 28 cm


dry ingredients

  • 1/2 Tl bak­ing Soda
  • 2 tsp tatar — bak­ing powder
  • 1 tbsp ground psyl­li­um husk
  • 1/4 tsp salt
  • 100 g almonds ground
  • 90 g sug­ar
  • 10 g vanill sug­ar
  • 160 g rice flour

liquid ingredients

  • 100 g apple pulp with­out extra sugar
  • 250 g gluten­free yogurt veg­an
  • 3 tbsp olive oil native
  • 1 tbsp apple cider
  • 5 tbsp gluten­free milk veg­an


  • 3 small pears
  • 1 hand­ful wild blue­ber­ries
  • 2 tbsp quince jel­ly or whats


  • The cake is stirred togeth­er quite quick­ly. The best way to start is to pre­heat the oven to 180 degrees because it goes so quick­ly. Then mix the dry ingre­di­ents togeth­er. Add the liq­uid ingre­di­ents and mix every­thing briefly but even­ly. Fill the dough into a spring­form pan (Ø 28 cm) and smooth it down. Halve and core the pears. Cut into slices length­wise. Spread on the dough and press down light­ly. Spread berries on top.
    Bake on the 2nd rack from the bot­tom for 25–30 min­utes. If the sur­face does not brown nice­ly, switch to con­vec­tion oven for the last 10 min­utes. Brush with jel­ly while still hot. Let cool on a cake rack.
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