Low Acid Pear Cake

This soft-baked cake is made with Bartlett or Bosc pears—both naturally low acid—and blended into a light, moist batter. Using low-fat or non-dairy yogurt and gentle baking powder, the result is a soft-textured, GERD-safe sweet that’s easy on digestion. Perfect for serving plain or with a light dusting of powdered sugar.

Ingredients Needed:

• 3 large Bartlett or Bosc pears (or 4 small): peeled and diced, low acid and tender.
• 2 cups all-purpose flour (240g): sifted for soft texture.
• 3 teaspoons baking powder: aluminum-free if possible.
• ¾ teaspoon salt: optional, or reduce if needed.
• 1¼ cup granulated sugar (200g): provides sweetness.
• 1 cup low-fat or non-dairy yogurt: gentle and reflux-friendly.
• ½ cup light olive oil or avocado oil (113g): heartburn-safe fat swap.
• 2 large eggs: room temperature.
• ½ teaspoon vanilla extract: mild flavor.
• Confectioner’s sugar for dusting: optional.
• Coconut whipped cream (optional): reflux-friendly topping.

How To Make Low Acid Pear Cake:

Prep the Pan: Preheat oven to 350°F (180°C). Line or spray a 9.5-inch round pan or springform pan.

Mix Wet Ingredients: In a large bowl, beat eggs and sugar using an electric mixer until thick and fluffy. Stir in yogurt, oil, and vanilla extract with a spatula or fork.

Combine Dry Ingredients: In a separate bowl, whisk flour, baking powder, and salt. Sift into the wet ingredients and stir until just combined.

Add Pears: Fold in diced pears gently until evenly distributed.

Bake: Pour batter into prepared pan and smooth the top. Bake for 50 minutes or until a toothpick inserted comes out clean. If browning too fast, tent with foil during the last 10 minutes.

Cool and Serve: Cool on wire rack. Dust with powdered sugar if desired. Serve plain or with coconut whipped cream.

Recipe Tips:

• Use Bartlett or Bosc pears for their soft, acid-neutral qualities.
• Swap butter for plant-based oil to reduce reflux triggers.
• Avoid high-fat toppings; opt for non-dairy whip if needed.
• Let cake cool fully before slicing to maintain structure.

How to Store & Reheat:

• Room Temperature: Store in airtight container for up to 2 days.
• Fridge: Keeps up to 5 days. Cover well.
• Freezer: Slice and freeze up to 2 months. Thaw at room temperature.

Nutrition Facts (approx. per serving):

• Calories: 290
• Sodium: 120 mg
• Protein: 4 g
• Fat: 11 g
• Carbs: 42 g
• Fibre: 2 g
• Sugar: 22 g

FAQs:

Are pears low acid?
Yes. Bartlett and Bosc pears are both non-acidic fruits and gentle on digestion.

Can I use butter instead of oil?
Yes, but plant-based oils like avocado or olive oil are more reflux-friendly.

What yogurt is best for acid reflux?
Use low-fat or non-dairy yogurt such as oat or almond milk yogurt.

Is this cake good for people with GERD?
Yes. It uses only non-acidic, GERD-safe ingredients.

Can I make it gluten-free?
Yes—swap with a 1:1 gluten-free flour blend.

Try More Recipes:

• Low Acid Baked Apples
• Low Acid Popsicles
• Low Acid Apple Crisp

Low Acid Pear Cake

Recipe by Evelyn ReedCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

10

minutes

Cooking time

50

minutes

Calories

290

kcal

This soft pear cake is made with gentle, non-acidic ingredients for a reflux-friendly and delicious dessert.

Ingredients

• 3 large Bartlett or Bosc pears, peeled and diced
  

• 2 cups all-purpose flour (240g)

• 3 tsp baking powder

• ¾ tsp salt (optional)

• 1¼ cup sugar (200g)
  

• 1 cup low-fat or non-dairy yogurt

• ½ cup avocado or olive oil (113g)
  

• 2 large eggs

• ½ tsp vanilla extract

• Confectioner’s sugar (optional)

• Coconut whipped cream (optional)

Directions

• Preheat oven to 350°F. Line or spray a 9.5″ pan.
• Beat eggs and sugar until fluffy. Stir in yogurt, oil, and vanilla.
• Sift dry ingredients into wet. Mix gently.
• Fold in pears. Pour batter into pan.
• Bake 50 minutes. Tent with foil if needed.
• Cool fully. Dust with sugar or serve with non-dairy whip.