Pear ginger cake (vegan)

This vegan pear ginger cake is delicate and delicious, and you will need soft, ripe pears for the gorgeous pear flavour to come through. You will be surprised by how light and fluffy this cake is, not stodgy and heavy like some fruity cakes! Enjoy the warm spicy flavours of fall in this pretty cake.

Print Recipe

Pear ginger cake (vegan)

Course

Dessert

Servings

slices

Ingredients

• 4 very ripe pears
• 2/3 cup white sugar
• 1/2 cup brown or coconut sugar
• 1/2 cup vegetable oil
• 1/2 cup applesauce
• 2 flax eggs 1 tbsp ground flax and 3 tsbp aquafaba per egg
• 1 tsp ground ginger
• 1 tsp vanilia extract
• 3 cups flour You can use 50/50 whole wheat and white flour
• 1/2 tsp salt
• 2 tsp baking soda
• pecans or walnuts optional, for decoration

Course Dessert Servings slices Ingredients 4 very ripe pears 2/3 cup white sugar 1/2 cup brown or coconut sugar 1/2 cup vegetable oil 1/2 cup applesauce 2 flax eggs 1 tbsp ground flax and 3 tsbp aquafaba per egg 1 tsp ground ginger 1 tsp vanilia extract 3 cups flour You can use 50/50 whole wheat and white flour 1/2 tsp salt 2 tsp baking soda pecans or walnuts optional, for decoration

Instructions

1. Preheat oven to 350F
2. Prepare the flax eggs by mixing flax seed and aquafaba and leaving aside to rest while you chop the pears
3. Peel rough chop the pears.
4. Add all wet ingredients including pears to a blender and blend for one minute
5. Mix dry ingredients together in a bowl
6. Pour wet ingredients into the bowl with the dry ingredients. Mix
7. Pour into a greased 9X13 pan or bunt pan or large springform pan. Decorate the top with nuts if using
8. Bake for 45 minutes and check for doneness. Depending on the moisture or your pears, the cake may need another 5 minutes.

Recipe Notes

Serve with non-dairy ice cream for a delicious treat

You can use water in place of the aquafaba for the flax egg, but aquafaba will give you a lighter, fluffier result

Share this Recipe