This vegan pear cake is super moist and full of flavor! It’s also simple to make with just one bowl and no electric mixer.
I feel like pumpkin and apple get all the attention when it comes to fall desserts. I’m totally guilty of favoring these flavors myself, with good reason — they’re delicious! I love my apple cake and pumpkin cake. But today I’m sharing a delicious cake recipe that stars one of the season’s more underappreciated flavors: pear!
This cake highlights the mellow sweetness of pears. It’s a really simple dessert, which is great because not only is it easy to whip up, but it really lets the flavor and texture of fresh pears shine.
You don’t need much in the way of equipment to make this one either. I love a cake that I can make without a mixer, and this one can be mixed with just a whisk and spoon! There’s also no need for frosting or glaze, but you can dust it with a bit of powdered sugar to make it look fancy if you’d like.
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Ingredients You’ll Need
- Non-dairy milk. Use any variety of plant milk that’s suitable for drinking. Oat milk, almond milk, soy milk, and cashew milk are all good options! Read my guide to dairy-free milk if you can’t decided which to use.
- Vegetable oil. Feel free to use whatever type of oil you normally like to bake with, such as canola oil, corn oil, or melted coconut oil.
- Lemon juice.
- Vanilla extract.
- Lemon zest.
- Flour. We’re using all-purpose wheat flour for this recipe, also known as white flour. I can’t guarantee results with any other variety of flour.
- Sugar. Use organic granulated sugar to keep the recipe vegan. Non-organic sugar is often processed using animal bone char.
- Baking powder.
- Baking soda.
- Salt.
- Ground cinnamon.
- Pears. Any medium sized variety of pear will work for this recipe. I used a couple of D’Anjou pears, but other common varieties such as Bosc or Bartlett pears will work as well. Make sure that your pears are at the stage where they’re just starting to ripen. If they’re too ripe they’ll release too much moisture and the cake could turn soggy.
How It’s Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!
Stir your wet ingredients together in a small cup or bowl: non-dairy milk, oil, lemon juice, vanilla extract and lemon zest.
Whisk your dry ingredients together in a large mixing bowl: flour, sugar, baking powder, baking soda, salt, and cinnamon.
Tip: Wet ingredients should be at room temperature. This rule generally applies to baked goods recipes, unless otherwise specified.
Pour the wet ingredients into the bowl with the dry ingredients and stir everything up until the batter is fully combined.
Now gently stir diced pears into the batter.
Transfer the batter to an oiled and floured 9-inch round cake pan. Pop your cake into the oven and bake it until the top is golden brown and a toothpick inserted into the center comes out clean.
Tip: Use a cake pan that’s at least 2-inches deep to avoid a spill, and place a cookie sheet under the cake while it bakes just in case there are any drips.
Place your cake on a cooling rack and let it cool completely before removing it from the pan. Once you remove it from the pan you can optionally give it a sprinkle of powdered sugar. Then slice, serve and enjoy!
Leftovers & Storage
Vegan pear cake can be stored covered tightly with plastic wrap, or cut and carefully placed in an airtight container. It will keep at room temperature for about 2 days, in the refrigerator for about 5 days, or in the freezer for about 3 months.
More Vegan Cake Recipes
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Easy Vegan Pear Cake
This vegan pear cake is super moist and full of flavor! It’s also simple to make with just one bowl and no electric mixer.
Ingredients
-
1
cup
unflavored and unsweetened non-dairy milk -
½
cup
vegetable oil -
2
teaspoons
lemon juice -
2
teaspoons
vanilla extract -
1
teaspoon
lemon zest -
1 ¾
cups
all-purpose flour -
1
cup
organic granulated sugar -
1
teaspoon
baking powder -
½
teaspoon
baking soda -
½
teaspoon
salt -
½
teaspoon
ground cinnamon -
2
medium pears (Note 1),
peeled and diced (½-inch) -
Organic powdered sugar,
for dusting, optional
Instructions
-
Preheat the oven to 350°F.
-
Grease and flour a 9-inch round cake pan. (Note 2)
-
In a small container such as a liquid measuring cup, stir together the milk, oil, lemon juice, vanilla extract and lemon zest.
-
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt and cinnamon.
-
Pour the milk mixture into the bowl with the flour mixture and stir everything together until combined.
-
Transfer the batter to the prepared cake pan.
-
Bake the cake for about 38 to 43 minutes, or until it is golden brown on top and a toothpick inserted into the center comes out clean of batter.
-
Transfer the cake to a cooling rack and let it cool completely before removing it from the pan. (Note 3)
-
Optionally, dust the cake with powdered sugar. Slice and serve.
Recipe Notes
- Ideally you’ll want to use pears that are just starting to ripen. They should give slightly when pressed on with a finger. If they’re too ripe they’ll release too much juice and your cake will come out soggy.
- I recommend using a cake pan that’s at least 2-inches tall, in order to hold all of the batter and accommodate for rising. It’s also a good idea to place a baking sheet under the pan while it bakes, just in case there are any drips.
- Gently run a knife around the edges of the pan to loosen the cake if you have trouble removing it from the pan.
Nutrition Facts
Easy Vegan Pear Cake
Amount Per Serving (1 slice (⅛ of cake))
Calories 352
Calories from Fat 129
% Daily Value*
Fat 14.3g22%
Saturated Fat 2.7g14%
Sodium 249mg10%
Potassium 162mg5%
Carbohydrates 54.6g18%
Fiber 2.6g10%
Sugar 30.3g34%
Protein 3.2g6%
Calcium 94mg9%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
