Easy vegan pear cake
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Because this cake doesn't use eggs or dairy I found it last much longer than other cakes.
You can use any veggie oil for this cake (apart from ones that might overpower the taste). I used rapeseed oil, that's why it turned even more golden than usual.
Enjoy this easy autumn treat! It goes so well with coffee or tea.
INGREDIENTS PEAR CAKE:
- 200g self-raising flour
- 110g caster or brown sugar
- 1 tsp baking powder
- 1 tsp cinnamon powder
- 1/2 tsp ground nutmeg
- 150ml dairy-free milk
- 75ml sunflower oil
- 2 tsp vanilla essence
- 1 tbsp apple cider vinegar
- 3 pears
- Vegan butter to grease the baking tin
- Baking paper
- Icing sugar (optional)
Preheat your oven to 180C (360F).
Mix together all dry ingredients in a large bowl. Make sure that there are no lumps. If you don't have self-raising flour then just use normal flour and add 2 tsp baking powder instead of just 1.
The mix together all wet ingredients in a separate bowl.
Combine the dry and wet ingredients and mix well until you get a smooth batter (with no lumps).
Then peel and deseed 3 pears. Mine actually didn't even need deseeding. Cut each into 8 slices.
Line a baking tin with baking paper and grease the sides with vegan butter.
Pour the batter into the baking tin and even it out with a spatula.
Then lightly push the pear slices into the dough in a star pattern. You don't have to press them down, give them some air to breathe on the top. The cake will rise anyway and they will sink in a bit. But you want to keep the lovely star pattern visible, it looks really appetizing when you serve the cake.
Bake for 35 min.
Take out of the oven and let cool down thoroughly. Then sprinkle icing sugar on top for the extra wow factor. If you don't have icing sugar at home you can use caster sugar and blend it in a smoothie blender until it turns into a powdery icing sugar.
And if you enjoyed this dessert then also check out my cherry chocolate almond cake.
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