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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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