Vegan Pear Cake

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(from 6 reviews)
58
Pear Cake

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.

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Vegan Pear Cake Recipe

Prep TimeCook TimeMakes
30 Mins40 Mins10 inch fluted tube pan
AuthorCategoryMethod
CakesBaking
Vegan Pear Cake
4.8 from 6 reviews
Very easy to bake, this pear cake is moist, sweet and gets and amazing texture from the cooked pears, plumped raisins and walnuts.
Ingredients:
  • 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)
Procedure:
  1. 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.
  2. 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.
  3. In a large bowl combine the flour, baking soda and walnuts. Fold in the pear mixture. Transfer batter to the prepared pan.
  4. Bake for about 40-45 minutes or until a toothpick inserted in the center comes out clean. Mine was done by 38 minutes.
  5. Cool for 10 minutes on a wire rack before removing the cakes from the pan.
My Notes:
  1. 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.
  2. I did not peel the pears. Diced it with the skin.
  3. Walnuts was not mentioned in the original recipe but I used it and I would definitely suggest using either that or pecans.
  4. If you are a spice fan you could also use some ground clove.
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58 COMMENTS

  1. Colleen

    I’m cooking for an oil free plant based vegetarian. I used whole wheat flour and left out the fats (butter/margarine) and the brown sugar. I drizzled in a little maple syrup in with the pear mixture. My husband loved it. It was also gobbled up by the non vegetarian members of the family. i even through it together while hot and it turned out. I baked it in a muffin tin to save time and have ready made individual servings. Thanks so much for sharing this recipe. A new winter favorite

    • Madhuram

      Wow! Even with all those changes, the recipe turned out good! Thank you for sharing your feedback, Colleen.

  2. Kenneth A Strehl

    Sounds good, I’ll give it a try.
    Thanks so much.

    • Madhuram

      You’re welcome, Kenneth.

  3. Roz

    I have made this with a mixture of apple and pear as well as applesauce and apple cider and water (with a little lemon) for the apple juice when I have not had apple juice – and varied the amount of each – each time as I forget to write down what I did. I put the cooked juice part in the freezer to quicken to room temperature (that is important for texture). I usually use pecans (after roasting them first). It is also very good with a mixture of raisins – green, those large ones and I usually make it with thompson raisins as I like the taste better). I have made it in the Bundt pan and in loaves. It is very moist and sometimes I will sprinkle icing sugar on it (Bundt) or use a sauce – custard or a Carmel type – but is great plain. This does not taste vegan or eggless. LOVE it! I always get asked for this recipe.

    • Madhuram

      Wow! Thank you so much for the detailed feedback, Roz.

  4. Deepa

    Hi Madhuram,

    Hearty thanks for the eggless receipe. I completely trust your recipes. 5

    I was hesitant to try fruit cake, as I have past disasters. Took huge risk to bake it on our anniversary day, you didn’t let me fail, I did few changes. But outcome is marvellous.

    1 cup mix of raisin and canberries
    1 cup apple juice and 1/2 cup apple cider

    Cake is sweet and tastes lovely the next day.

    How long I could preserve/commuse this cake at room temperature? Planning to take for vacation.

    • Madhuram

      That’s wonderful, Deepa. I’m thinking it should keep well for 2-3 days. I wouldn’t keep it longer because we are using fresh fruits. Thank you for the feedback.

  5. Claire

    Fab – Lov it!
    Can I freeze the baked goods?
    Xxx

    • Madhuram

      Yes you can.

  6. Kershnee

    Thanks for replying Madhuram. I now know where I went wrong. I didn’t allow the liquids to cool before adding it to the dry ingredients. This resulted in the flour taking on a clay-like consistency. It still turned out ok and edible but certainly looked nothing picture of your cake.

    • Madhuram

      Oh ok.