Pear-Chocolate Bundt Cake
It may seem like Bundt cakes have been around for centuries, but they only gained popularity in the mid-20th century when Nordic Ware released their signature pan. With such an iconic shape, I couldn’t resist making a gluten-free Bundt cake! With a vegan version.
Bundt cakes have a distinct design — a central hollow and often beautifully fluted sides. The batter takes on the intricate shape of the pan, making additional decorations unnecessary. The edges become perfectly crisp, adding a delightful texture, while the interior remains moist and soft.
Another advantage is that the flavors can be adapted to suit your preferences. You can enjoy a citrus or nutty gluten-free Bundt cake, or in my case, a pear and chocolate version. A hint of rum brings a subtle richness to this cake.
Ingredients for a Large Bundt Pan:
- 4 ripe pears
- 2 tbsp rum
- 1 1/2 tsp vanilla
- 110 g starch (tapioca, corn, or potato)
- 90 g rice flour
- 50 g chickpea flour
- 200 g sugar (I used coconut sugar, giving the cake a darker color)
- 3 eggs*
- 170 g softened vegan butter
- 180 ml vegan yogurt
- 100 g chocolate chips
- 2 tsp psyllium
- Pinch of salt
* For a vegan substitute: 2 tbsp ground flaxseed + 6 tbsp hot water + 60 ml applesauce
Peel, core, and chop the pears. Combine in a bowl with the rum and vanilla, and let macerate. Grease a Bundt pan and preheat the oven to 190°C (375°F).
In a mixing bowl, beat the butter with sugar until creamy. Add eggs one at a time (or the vegan substitute), blending until smooth. Gradually incorporate the flour and yogurt, then add the psyllium and salt. Gently fold in the pear mixture and chocolate chips with a spatula.
Bake for about 1.5 hours. Use a skewer to check for doneness. After removing from the oven, let the gluten-free Bundt cake cool in the pan for 15–20 minutes, then carefully turn it onto a plate to cool completely.
You can drizzle it with icing, but I find this pear-chocolate Bundt is delicious all on its own!
