Vegan Pear Cake

5 from 28 votes

This easy cinnamon-spiced pear cake is moist and tender, loaded with fall flavors, and studded with pear throughout for a simple, delicious fall bake – now also 100% dairy-free, egg-free, and vegan!

Prep Time10

Cook Time30

Total Time40

Course: Dessert

Cuisine: American

Diet: Vegan

Servings: servings

Calories: 224kcal

Author: Toni Okamoto

Equipment

Ingredients

¾ cup of sugar
⅓ cup of neutral oil
¼ cup of apple sauce
3 tablespoons of plant-based milk
2 teaspoons of vanilla
1 tablespoon flax meal, plus 3 tablespoons of warm water
1 cup all-purpose flour
1 tablespoon of cinnamon
1 teaspoon of baking powder
½ teaspoon of nutmeg
½ teaspoon of salt
2 to 3 ripe bartlett pears, peeled and cubed
Powdered sugar for dusting (optional)

Instructions

Preheat the oven to 325 degrees F. Lightly grease an 8-inch pan with oil.
In a medium bowl, combine the sugar, oil, applesauce, plant-based milk, vanilla, flax meal, and water. Whisk briskly until all ingredients are fully incorporated and the mixture is consistent.
Add flour, cinnamon, baking powder, nutmeg, and salt. Stir until just combined. Fold in chopped pears.
Spread mixture into baking pan and bake for 30 or until cake is pulling away from sides and a fork comes out clean.
Remove the cake from the oven and place it on a cooling rack.
Serve with powdered sugar, warm or cool.

Notes

Measure the flour correctly: Fluff it up in its bag using a fork, then use a spoon to transfer it to your measuring cup, then use the back of a knife to level the top.

Use ripe pears: They need to be firm yet slightly soft when pressed near the stem, indicating good ripeness.

Don’t over-mix the batter: It should be only just mixed (a few tiny lumps are fine) otherwise, the cake can turn out dense.

For extra decoration: Optionally press some thin slices of pear (fanned or in your design of choice) into the top of the batter before baking.

Nutrition