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One person's overripe pear is another person's perfect snacking pear. Fortunately, this easy vegan pear cake recipe can be made with a slightly firm pear or a soft or more ripe pear. So, if you prefer to snack on firm pears but have a few pears in your kitchen that you consider overripe, give them new life with this delicious, quick vegan pear cake recipe.
For this recipe, I used California Bartlett Pears, as I did last week with my recipes for Pear Juice, 3 Delicious Ways. California Pears are in stores now, for just a few weeks in summer.To enjoy the ripeness you prefer, buy greener Bartletts to ripen at home. As they ripen andbecome more sweet and juicy, they will turn a golden yellow colour.
How to make pear cake
To make this easy vegan pear cake recipe, simply mix basic dry ingredients in a large bowl: flour baking soda, salt, sugar, cinnamon and ground ginger. In another bowl, whisk together a flax "egg" (made with ground flax and water), "buttermilk" (made with nondairy milk and vinegar) and grapeseed or other light oil. Stir the wet ingredients into the dry ingredients and fold in diced California Bartletts and walnuts (optional). Transfer the batter to a lined or greased cake pan and bake for about 20 minutes.
For a fun, decorative cake (great for serving to guests!), slice a pear or two thinly and create a design on top of the cake before baking. Sprinkle on walnuts if you like. (It may be easier to use slightly firm pears for the decorative pear slices on the top of the cake, as an overripe pear may not maintain its shape as well during cutting.)
How does pear cake taste?
As you can see, this pear cake recipe calls for simple, natural, everyday ingredients. It's a healthy alternative to storebought cakes. Whip the batter together and pop it into the oven for about 20 minutes and you'll soon have a lovely, golden cake to serve with coffee or tea.
But how does the pear cake taste? This cake has a gentle taste of cinnamon and a hint of warming ginger, which pairs nicely with the baked chunks of pear. The cake itself is slightly dense and moist with a crunch of walnuts and contrasting bites of delicious soft pear. It's the perfect cake to enjoy over a long chat with friends.
To modify this vegan pear cake recipe, add pecans or raisins in place of walnuts. Try a chocolate drizzle on top for another decorative touch. Or sprinkle on icing/powdered sugar or cinnamon.
If your pears are soft or overripe to the point of being bruised and squished, you can still use them for this pear cake recipe. Just trim away any bruised or brown spots. If you still have extra pear chunks once you've made the recipe, pop them into a freezer bag and freeze them for adding to smoothies.
Don't lose any of that pear goodness! With that in mind, I also don't peel away the pear skin for this pear cake recipe. There's no need to do so, and you keep the added fibre of the pear skin, which can contribute to digestive health.
Pear Facts and Resources:
California Pears make for an ideal, healthy summer snack. They contain antioxidants, and are a good source of fibre, and a source of Vitamin C, potassiumand folic acid. They are grown on 60 small family farms, leaders in natural pest control and fertilizer reduction.
For more information and more delicious recipes with pears, visit CalPear.com.
Pin it for later:
More recipes to make with ripe or overripe pears:
Caramelized Pear and Chocolate Pie
Pear Ginger Muffins
Questions for you
Do you enjoy snacking on firm or soft pears? What are your favourite types of recipes for using up soft or overripe pears?
Easy Vegan Pear Cake Recipe
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 cup sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1 flax "egg" (1 tablespoon ground flax mixed with 2 tablespoons water, allowed to sit for 5 minutes)
- 1 cup nondairy milk (such as soy), combined with 1 tablespoon white vinegar
- 1/4 cup grapeseed oil (or other light oil)
- 3/4 cup diced California Bartlett Pears
- 1/4 cup walnut pieces
Instructions
Preheat oven to 350°F. Line a 10-inch round cake pan with parchment paper (use the pan to trace a circle on parchment paper and cut out with scissors). Grease sides of pan with non-stick cooking spray or vegan margarine.
In a large bowl, stir together flour, baking soda, salt, sugar, cinnamon and ginger. In a medium bowl, whisk together flax egg, milk mixture and oil.
Stir wet ingredients into dry ingredients until combined. Fold in pears and walnuts.
Transfer batter to prepared pan. Top with sliced pears and walnut pieces.
Bake for 20 to 25 minutes, until a knife or toothpick inserted in the centre comes out clean.
