Easy Fresh Pear Cake Recipe (Vegan)

Vegan spiced pear cake recipe baked in a cast iron skillet with pear slices baked into the top of the cake.

5 from 1 vote

Easy Fresh Pear Cake Recipe (Vegan)

This easy vegan pear cake is loaded with delicious sweet pear and spices like cinnamon and ginger and perfect for fall. Bake it in a cast iron skillet and serve it warm or cooled.

Prep Time10

Cook Time35

Course: Dessert

Cuisine: American

Keyword: pear cake recipe, vegan pear cake, spiced pear cake, pear and ginger cake, pear spice cake, easy pear cake

Servings: servings

Calories: 387kcal

Author: Kaity Farrell

Ingredients

Cake Batter

280 g all purpose flour 2 cups, or white whole wheat flour
200 g whole cane sugar 1 cup, or granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground clove
240 g unsweetened non-dairy milk 1 cup
1 1/2 teaspoons flax meal
1 teaspoon orange zest from 1 orange
62 g fresh orange juice 1/4 cup
100 g olive oil 1/2 cup, or neutral tasting oil
2 teaspoons vanilla extract or 1/2 teaspoon vanilla paste
1 tablespoon cooking oil for coating the pan or butter

Pear Topping

1 large ripe pear
1 tablespoon whole cane sugar or granulated sugar

Instructions

Preheat oven to 375˚F. Heat 8" cast iron skillet on the stove on medium heat.
Whisk together the flour, sugar, baking powder, baking soda, salt, and spices in a mixing bowl.
Whisk together milk and flax meal in a separate bowl or liquid measuring cup until frothy. Whisk in orange juice and zest, oil and vanilla.
Peel, core and thinly slice the pear and set aside.
Stir the wet mixture into the dry mixture with a rubber spatula until just incorporated into a smooth batter. Don't over-mix the batter.
Add a tablespoon of oil or pat of butter to the hot skillet and swirl the pan to coat the bottom,.
Pour cake batter into the skillet and gently shake the pan to help the batter spread out. The batter should sizzle. Arrange pear slices on top of batter and sprinkle with reserved tablespoon of rapadura sugar.
Bake the cake on the center rack at 375˚F for 35 minutes, until it's golden brown on top, the cake comes away from the sides of the pan and a tooth pick comes out clean when inserted into the center of the cake.
Allow the cake to cool in the pan for 10 minutes and then serve it warm or at room temperature.

Notes

Cake will keep covered at room temperature for several days.
Substitute the pear with other fall fruits like apple, Asian pear or quince. You can also substitute the fruit for 1 cup of chopped fresh cranberries, mixed into the batter to make a cranberry orange cake.

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