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Vegan Pear Cake

Super airy, moist & delicious vegan pear cake with a hint of cinnamon, lemon and maple.
Course Dessert
Cuisine Vegan
Diet Vegan, Vegetarian
Prep Time 20 minutes
Baking time 55 minutes
Total Time 1 hour 15 minutes
Servings 10 slices
Calories 326kcal


  • 20cm (8 inch) Round cake tin
  • Baking paper
  • Measuring scales or cups



  • 3 tbsp flaxseed ground
  • 100 ml boiling hot water
  • 300 g plain white flour equals 2 cups
  • 90 g caster sugar
  • ½ tsp salt
  • 2 tsp cinnamon ground
  • 3 tsp baking powder
  • 140 ml olive oil
  • 120 ml unsweetened oat milk equals ½ cup
  • 3 tbsp maple syrup I used amber maple syrup
  • 1 tbsp lemon juice
  • 1 pear skin removed


  • 1 tsp cinnamon ground
  • 1 tsp plain white flour


  • 1 pear sliced
  • 2 tsp maple syrup I used golden maple syrup
  • 1 tbsp flaked almonds


  • 2 tsp maple flakes



  • Pre-heat your fan oven to 338°F / 170°C. Heat to 374°F (190°C) if you're not using a fan setting.
  • Add flaxseed and boiling hot water to a small bowl. Stir and set aside. This will create a flax egg.
  • Combine flour, sugar, salt, cinnamon and baking powder in a large bowl.
  • In a second bowl whisk together oil, milk, maple syrup and lemon juice.
  • Add your flax egg to your oil mixture and mix well.
  • Slowly pour the oil mixture into the centre of your flour mixture.
  • Mix until no more flour specs remain, but do not overmix.
  • Remove the pear skin. Then cut your pear into small cubes. Coat them in flour & cinnamon (see the section 'To Coat The Pear Cubes').
  • Add the pear cubes to your mixture and stir gently.
  • Line the bottom of a round cake tin with a layer of baking paper. Brush the sides with a layer of oil.
  • Pour your mixture into the loaf tin and smooth out the top using a silicone spatula.
  • Decorate with slices of pear, then brush pear slices with maple syrup and top cake off with flaked almonds.
  • Bake at 338°F / 170°C (fan oven setting) for 50-55 minutes.
  • Quickly remove from the oven and brush the entire top with a layer of maple syrup.
  • Bake for another 5 minutes or until a wooden skewer inserted in the middle comes out clean.
  • Once baked, let cool completely. Top off with another layer of maple syrup and maple flakes if desired.


  • See the step-by-step photos in the blog post above as your visual guide.
  • This recipe has been tested using weight measurements (not cups). As always, I strongly recommend using weight measurements (both EU and US weights are stated in the recipe card). Cups vary in size and are thus considerably less exact.
  • Make sure to not overmix your batter. Overmixing will create a rubbery instead of crumbly and light texture. 
  • Use a wooden or metal skewer inserted in the middle of your cake to check if it's baked. If your skewer comes out clean, the cake is baked. If you don't have a skewer, use a thin knife or a chopstick.
  • The skewer didn't come out clean? Bake for another 5 minutes and test again. 
  • Store in an airtight container for 4-5 days
  • Want to freeze the cake? Slice, place in an airtight container and freeze. Eat within 2 to 3 months. 


Calories: 326kcal | Carbohydrates: 43g | Protein: 4g | Fat: 16g | Saturated Fat: 2g | Sodium: 125mg | Potassium: 247mg | Fiber: 3g | Sugar: 16g | Vitamin A: 25IU | Vitamin C: 2mg | Calcium: 96mg | Iron: 2mg