I had bookmarked this apple cake recipe long back and didn’t get a chance to try it until last week. As usual Taste of Home’s recipe didn’t fail me. Since I have baked a lot of apple cakes, I decided to substitute it with pears and the result was total yumminess. This is my first try baking a pear cake and it turned out so good that even my husband who usually stays away from sweets kept asking for seconds and thirds. When I tasted the batter I felt it was over the top sweet but after baking the cake did not taste very sweet. It was sweeter than some of the recipes I have here but definitely good. So for me this is more of a dessert cake than a snack cake.
The original recipe calls for butter which I have replaced with a vegan vegetable oil spread. Other than that I have not made any changes in the recipe. Another change I have made is using a different pan instead of a fluted tube pan mentioned in the recipe. I used a mini bundt pan with 6 inserts. I had one more batter left over after filling that pan, which was enough to make about 7 mini muffins. I think you could also use a 9×13 inch pan instead. If baking as muffins, the batter should be enough to make about 18-20 muffins.
Reading the recipe I knew that the cake would be a very big one which would be way more than our family could eat and that’s why I decided to bake it as mini bundt cakes so that I can share it with some of my friends without cutting it and making a mess. So you could also try baking it as mini loaves and it would make perfect gifts. Make sure to check the baking time according to the pan you use.
Vegan Pear Cake Recipe
|Prep Time||Cook Time||Makes|
|30 Mins||40 Mins||10 inch fluted tube pan|
- 4 cups (about 2 large pears) Diced Pear
- 2 cups Golden Raisins
- 2 cups Unsweetened Apple Juice
- 1 and 1/2 cups Brown Sugar
- 6 tablespoons (I used Becel Vegan Spread) Butter/Margarine
- 2 teaspoons Salt
- 1 teaspoon Ground Cinnamon
- 3 cups All Purpose Flour
- 2 teaspoons Baking Soda
- 1 cup Chopped Walnuts (optional)
- In a large saucepan, bring the first 7 ingredients to a boil. Reduce heat; simmer for 5 minutes uncovered. Remove from heat and cool to room temperature.
- Meanwhile preheat the oven to 350F/180C for 15 minutes. Lightly grease the pan with non stick cooking spray. I used a mini bundt pan (with 6 inserts). Greased it with shortening first and sprinkled some all purpose flour and tap off the excess.
- In a large bowl combine the flour, baking soda and walnuts. Fold in the pear mixture. Transfer batter to the prepared pan.
- Bake for about 40-45 minutes or until a toothpick inserted in the center comes out clean. Mine was done by 38 minutes.
- Cool for 10 minutes on a wire rack before removing the cakes from the pan.
- As mentioned above, this pear cake recipe can be baked in a couple of different pans. So the time I have mentioned in the procedure will not stand good if you choose a different pan size. Check for the doneness of the cake accordingly.
- I did not peel the pears. Diced it with the skin.
- Walnuts was not mentioned in the original recipe but I used it and I would definitely suggest using either that or pecans.
- If you are a spice fan you could also use some ground clove.
Subscribe To Eggless Cooking
Don't miss our new eggless recipe updates in your email inbox! Sign up now.