Vegan Chai Spice Poached Pear Cake

Yield 1 standard 9x5" loaf

This is one of the best fall flavor combos I've ever tasted. Just think of a chai latte and now think of it as a cake... See what I mean? A surprise of bourbon spiced pears in the center takes this cake to the sublime.



Preheat oven to 350˚F.

Grease and line a 9"x5"x2.5" loaf pan with parchment paper, allowing a bit of overhang. This will make it easy to remove cake from pan when done.

Dust pears in some flour, either by gently rolling them into flour or brushing flour onto them with a pastry brush. This will help the batter to stick to the pears when baking.

Place floured pears into parchment lined loaf pan.

Whisk together flour, sugar, baking powder, baking soda, salt and chai spice in a mixing bowl.

In a separate bowl or large liquid measuring cup whisk together coconut milk, maple syrup, oil, vinegar, orange juice and zest, and vanilla bean.

Stir wet mixture into dry mixture until just incorporated. Do not over-mix.

Pour batter into loaf pan smoothing it around the pears.

Bake cake at 350˚F on center rack for about 1 hour and 10 minutes until dark golden brown and when a toothpick inserted into the cake comes out clean.

Allow to cool in pan for 10 minutes then gently lift cake out of pan by pulling the parchment paper up. Transfer cake to a cooling rack and cool to room temperature. Do not cut into it until cake has cooled to room temperature, at least 1 hour. It's even better if you wait until the next day (if you have that kind of patience, I mean.)

Dust top of cake with powdered sugar before serving. Enjoy!


Cake will keep covered at room temperature or refrigerated for several days.

Recipe by Fare Isle at