, ,

Vegan Pear Cake

What could be a better way to rekindle my old love for pears than making a Vegan Pear Cake? I honestly can’t remember the last time I had pears before last week. It could have been six months or even a whole year. They had kinda fallen off my radar until I started painting a few months ago.

Did I tell you I started painting again? It’s been quite a learning process! I will write a post about it one day. Maybe next week.

I actually bought the pears just to use as a model for my still-life painting. But after finishing the painting, I took a bite of the halved pear and, boy oh boy, I had forgotten how heavenly pears taste!

It was tender, juicy and sweet. It almost feels like meeting an old friend again. All the memories of wonderful moments together start to resurface and you wonder ‘how could we ever have lost touch?’

Pear and banana cake

That’s it. For the rest of the season I’m putting pears on my weekly shopping list. It’s a lovely, versatile and easy-to-use fruit and I want to use it more. Be prepared to see some expearimentation on the blog in the near future.

I’m looking forward to it already.

As for this Pear Cake, its very easy to make (you know me… I like easy). Just slice the pears and lay them on the base of the cake tin (I use a bundt tin but a normal tin would be easier to work with). Mix the dry ingredients, blend the wet ingredients, combined the two together, bake and voila, you have yourself a lovely Vegan Pear Cake.

Pear Cake
 
Prep time
Cook time
Total time
 
A cake for all pear lovers out there.
Author:
Serves: 1 cake
Ingredients
Pears
  • 4 pears
Dry
  • 1½ cup wholemeal flour*
  • ½ cup oat flour**
  • ½ cup almond meal
  • 3 tsp baking powder
  • ½ tsp bicarb soda
  • ¼ tsp sea salt
Wet
  • 1½ cup soy milk
  • 1 ripe banana
  • ½ cup coconut sugar
  • ⅓ cup coconut oil
  • 2 tsp vanilla extract
  • 2 tsp Beyond Latte (or replaced with 1 tsp ground ginger)
Method
  1. Preheat oven to 180°C fan, and grease the sides and base of a 24 cm cake tin.
  2. Slice one pear thinly and arrange it in the base of the cake tin. Slice or chop the remaining pears into about 1 cm chunks and set aside.
  3. Add almond meal into a large bow. Sift remaining dry ingredients on top and stir to combine.
  4. Blend wet ingredients in the blender. Pour onto dry ingredients and gently stir until just combined.
  5. Fold through pears gently (careful not to over mix), then spoon the mixture into the tin carefully so you (don’t disturb your pear arrangement). Spread the top out flat with a spatula.
  6. Bake for 35-45 minutes until a wooden skewer inserted in the middle comes out clean.
  7. Remove from the oven and leave in the tin for 10 minutes, then turn upside down onto a wire rack and carefully remove the base. Leave to cool before slicing
  8. Serve sprinkled with almond meal and icing sugar if desired. I like to have mine with a dollop of vegan lemon cream cheese.
Notes
*You can replace the different flour with plain flour or gluten free flour to make it gluten-free
**You can make oat flours by blending rolled oats in a blender for a few minutes until fine crumb

If you make this, I’d love to hear from you. Leave a comment below or find me on Instagram and share your creation. Don’t forget to tag me @passionatelykeren so I won’t miss your post.

Also, do you have any ideas what I should make with my weekly pear haul? I’d love to hear your thoughts.

Keren x

Pear Cake

7 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply