Soft and moist, oil free and healthy, Vegan Pear Cake is a perfect Fall treat infused with delicious flavors. It’s made with oat flour, fresh pears and spices and so easy to make.
Pear is an understated fruit and is often overlooked. However, its an amazing versatile fruit and is so juicy during the season.
We love pears and every year I make it a point to come up with a recipe with pears. Hence, my pear smoothie is a favorite fall beverage. I love baking pear muffins and its quite a hit recipe. My friends love to indulge in pear brownies too.
Health benefits of pears
It’s a low glycemic food ingredient with being high in fiber and low in calories. They are heart healthy fruits and helps fight chronic diseases.
Ingredients for easy vegan pear cake recipe
Fresh green pears
Apple cider vinegar
Powdered sugar (optional)
It’s a very simple cake that even beginners can bake and enjoy with loved ones.
Pears – I used fresh green pear for this recipe. Make sure its ripe but not over ripe and sweet in taste.
Oat milk – any dairy free milk can be used in this recipe.
Maple syrup – I love to sweeten my desserts with maple syrup because of its delicious caramel flavor and easy availability.
Oat flour – This is best part of baking. Its easy to handle and makes any dessert so healthy and guilt free.
Cardamom – I used store bought cardamom powder. You may crush your own green cardamom and discard its skin.
For detailed measurement of ingredients, please scroll down to the printable recipe card at the bottom of this post.
How to make Vegan Pear Cake
Firstly, in a blender, I combined chopped green pear, oat milk, maple syrup, vanilla extract and apple cider vinegar.
Then, I blended it smooth and kept it aside.
Secondly, in a large bowl, I mixed together oat flour, baking powder, baking soda, salt and cardamom.
Next, I poured in the blended pear mixture into the flour mixture along with soaked flax meal.
Then, I whipped it into a thick batter.
Thereafter, I spooned it out in a prepared round cake pan and garnished it with sliced pears and sliced almonds.
Afterwards, I baked it in the middle rack of the preheated oven at 350-degree Fahrenheit for 40 minutes.
When done, I turned off the oven and took it out. I let it cool down a bit and gently released the cake by inverting the pan on a flat plate. I inverted the cake again on another flat plate so the decorated part of the cake can face upward.
Lastly, I garnished it with powdered sugar. The, I sliced it and enjoyed.
We all enjoyed this easy fall treat with our tea. Hence, it’s a delicious and an awesome tea time cake too.
- Make sure to blend 1 whole pear that’s roughly chopped. For garnishing, its important to use another pear. At the same time the garnishing pear should be very thin slices and just few slices should be decorated on its top.
- Most importantly, soak flaxmeal until its thick and jelly like consistency.
It tastes best when served the same day and especially little warm. However, refrigerate the leftovers in an air tight container for 4-5 days.
Regular green pear that’s ripe but not over ripe and is sweet and juicy works best for this recipe.
Yes! I made this pear cake with oat flour, fresh pear fruit and is oil free too. Hence overall, it’s a healthy dessert.
Yes! Just skip garnishing it with sliced almonds and this cake will be absolutely nut free.
My other Fall vegan desserts recipes are:
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I hope you enjoy this recipe as much as we did. I am very excited to hear back from you.
Did you make it?
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In addition, you may checkout my cookbook for everyday comfort vegan recipes.
Vegan Pear Cake
- Preheat oven at 350-degree Fahrenheit and prepare an 8-inch round cake pan.
- In a blender combine chopped pear, oat milk, maple syrup, vanilla extract and apple cider vinegar and blend it smooth.
- In a large bowl, combine oat flour, baking powder, baking soda, salt and cardamom powder. Mix it well.
- Now, pour the blended pear and soaked flaxmeal into the oat flour mixture and whip it into a thick batter.
- Spoon out the batter in the prepared cake pan and tap it lightly so the batter takes the shape of the pan.
- Decorate its top with pear slices and sliced almonds. Place it in the middle rack of the preheated oven and bake it for 40 minutes or until the tester comes out clean.
- Turn off the oven and take it out. Let it cool and invert the cake pan on a flat plate. Gently, invert the cake on another plate so the front decorated part of the cake is facing upwards. Sprinkle powdered sugar over the cake. Slice and enjoy!
- Make sure to slice the pears to decorate as thin as possible or else the baking time would increase because the cake may be undone under the pear slices.
- It tastes best when served the same day. However, leftovers may be refrigerated in an air tight container for 4-5 days. Warm it lightly in a microwave before serving.
- The best way to sprinkle powdered sugar is to take about 2 tsp powdered confectioner sugar in a small strainer and sift it directly over the top of the cake.