Vegan Pear Cake
I love this cake! It’s just perfect for these chilly autumn days, and it goes so well with a warm cup of coffee.
I have to admit, the first time I made it, I was a bit worried it might end up dense at the bottom, as that can sometimes happen. I was confident the flavor would be great, though – pear, cinnamon, and caramel are a winning combination!
But the cake turned out even better than expected! It was so fluffy, not at all dense or dry, and the flavor was irresistible, making it hard to stop at just one slice. I also love the subtle crunch and flavor that demerara sugar gave it, so I highly recommend using it in this recipe.
📝 Ingredients for this vegan pear cake
To make this pear cake, you’re gonna need the following ingredients:
Cake batter
- Soy Milk: I used 250 grams (1 cup) of unsweetened soy milk. It created a fantastic buttermilk.
- Lemon: Zest from 1 lemon, and 1/2 tablespoon of lemon juice to mix with the soy milk for the buttermilk.
- Flour: 250 grams (2 cups) of all-purpose flour.
- Baking Soda: 1 teaspoon.
- Baking Powder: 1 tablespoon.
- Spices: This cake wouldn’t be the same without a special touch of cinnamon and nutmeg. I used 1/2 teaspoon of each.
- Sugar: 135 grams (2/3 cup) of dark demerara sugar.
- Butter: 115 grams of vegan butter, which I turned creamy with the sugar.
- Pear Puree: 125 grams (1/2 cup) of pear puree that made this cake a real treasure.
Pear Puree
- Pears: 2 medium-sized pears should be enough.
- Water: 1 tablespoon, or more if needed, depending on the type and ripeness of the pears as well as the stove’s heat.
- Lemon: 1/2 tablespoon of lemon juice.
- Cinnamon: 1/4 teaspoon of ground cinnamon.
Topping
- Pears: 1 pear, sliced for decorating the cake.
- Almonds: a handful of sliced almonds, optional but adds a nice touch to the topping.
- Butter: 28 grams (2 tablespoons) of vegan butter.
- Sugar: 2 tablespoons of dark demerara sugar.
- Cinnamon: 1/4 teaspoon ground cinnamon.
Don’t be intimidated! I know it seems like a lot of ingredients, and while this cake does take a little extra effort (particularly because you have to make the pear puree), I promise it’s well worth it!
I’ll guide you through all the details to make this recipe a success. You’ll see that it’s simpler than it initially appears.
👨🏻🍳 How to make this vegan pear cake
To make this cake, I used 1/2 cup of pear puree. So, before preparing the batter, I made the puree, which can be prepared in advance and kept in the fridge if needed.
In a saucepan, I placed two peeled pears, chopped into small pieces, with 1/2 tablespoon of lemon juice, 1 tablespoon of water, and 1/4 teaspoon of ground cinnamon. I mixed everything, covered the pan, and cooked over medium heat, stirring occasionally, until the pears were very soft (about 15 minutes).
Depending on the type and ripeness of the pears and the heat level, you might need to add a little more water to prevent the pears from drying out or burning.
Then, I simply blended the cooked pears with an immersion blender and let the puree cool.
To make the cake batter, I started by preparing the vegan buttermilk. I combined 250 grams of unsweetened soy milk with 1/2 tablespoon of lemon juice, setting it aside to curdle while I prepared the other ingredients.
In a bowl, I mixed most of the dry ingredients: 250 grams of flour, 10 grams of baking powder, 1 teaspoon of baking soda, 1/2 teaspoon of cinnamon, and 1/2 teaspoon of nutmeg.
In a larger bowl, I combined 115 grams of vegan butter and 135 grams of demerara sugar, beating with an electric hand mixer for about 2 minutes.
Now, it was time to bring everything together. I added 125 grams of pear puree and the vegan “buttermilk”, mixing with the electric mixer after each addition. Then, I gently folded in the dry ingredients and the lemon zest with a whisk, just until everything was well combined.
This created a light, velvety batter, which I poured into a 22 cm (9-inch) round pan, previously greased and dusted with flour.
To create a delicious and beautiful topping for this cake, I used pear, almonds, and a buttery sugar mixture that forms an irresistible caramelized layer.
I arranged the pear slices in a circle along the edge of the round pan, placing them horizontally so they stayed on the surface of the cake. In the center and in any gaps, I scattered a handful of sliced almonds.
Next, I melted 28 grams of vegan butter in the microwave and mixed it with 2 tablespoons of demerara sugar and 1/4 teaspoon of cinnamon. I drizzled this mixture over the pear slices and almonds in a zigzag pattern.
I baked the cake in a preheated oven at 180°C (356°F) for 50 minutes. After it cooled completely, I removed it from the pan and enjoyed it with a hot cup of coffee. ☕️
💬 Questions people also ask
Can I replace vegan butter with margarine?
I wouldn’t recommend swapping the butter for margarine, as it affects the flavor, structure, and texture of the cake. While the cake will still be enjoyable, it won’t have the same rich flavor, and the appearance may differ from the one shown in the images.
How do I store the cake?
The cake can be kept at room temperature for up to 3 days if stored in a sealed container. If you leave it uncovered, it’s going to become hard and dry.
Is this recipe gluten-free?
This cake was made using wheat flour, therefore it is not gluten-free.
Vegan Pear Cake
Ingredients
Pear puree
- 2 medium pears peeled and chopped into small pieces
- 1 tablespoon of water
- 1/2 tablespoon of lemon juice
- 1/2 teaspoon of ground cinnamon
Cake batter
- 250 grams 1 cup of unsweetened soy milk
- 1/2 tablespoon of lemon juice
- 250 grams 2 cups of all-purpose flour
- 1 teaspoon of baking soda
- 10 grams 1 tablespoon of baking powder
- 1/2 teaspoon of ground cinnamon
- 1/2 teaspoon of ground nutmeg
- 115 grams of vegan butter
- 135 grams 2/3 cup of dark demerara sugar
- 125 grams 1/2 cup of pear puree
- Zest of 1 lemon
Topping
- 1 pear sliced
- Sliced almonds optional
- 28 grams 2 tablespoons of vegan butter
- 2 tablespoons of dark demerara sugar
- 1/4 teaspoon of ground cinnamon
Instructions
Pear puree
- In a saucepan, add the pears, lemon juice, water, and cinnamon. Stir, cover, and cook over medium heat, stirring occasionally, until the pears are tender (about 15 minutes). (Note)
- Blend until smooth and let cool completely.
Cake batter
- Preheat the oven to 180°C (356°F).
- Grease a round 22 cm (9-inch) pan and dust it with flour, or line it with parchment paper.
- Mix the lemon juice with the soy milk and set aside.
- Sift the flour into a bowl, then combine it with the baking powder, baking soda, cinnamon, and nutmeg.
- In a large bowl, beat the butter and sugar with an electric mixer for 2 minutes.
- Add the pear purée to the butter and sugar mixture, beating well, followed by the reserved lemon and soy milk mixture.
- Finally, add the lemon zest and reserved dry ingredients, stirring with the help of a whisk just until combined.
- Pour into the round pan and add the toppings.
Toppings
- Arrange the pear slices in a circle along the edge of the pan, horizontally, so they stay on the surface of the cake.
- Sprinkle a handful of sliced almonds in the center and in any spaces without pear (optional).
- Mix the sugar and cinnamon into the melted butter and drizzle over the pears and almonds.
- Bake for 50 minutes.
- Allow it to cool before removing from the pan, and enjoy! 🙂
Video
Notes
- If the liquid evaporates completely, add a little more water. Depending on the variety and ripeness of the pears and the heat level, you may need to add a bit more water to prevent the pears from drying out or burning.
🌟 Enjoyed this recipe? I’d love to hear about it!
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