Vegan Spiced Pear & Almond 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

Baking time 55

Total Time 1 15

Servings slices

Calories 326kcal

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.