This Vegan Ginger Spiced Pear Cake, topped with a vanilla drizzle, is a delicious, lightly sweet, indulgent dessert for your weekend parties or even weeknight menu. I’m also celebrating National Cake Day with some of my favorite food blogging friends!
I made this cake recently because I was inspired by my Vegan Pear Ginger Donuts. I thought if these were such amazing donuts, how would they be as a cake?
And besides, every time I pass the pears in the produce section, I want to buy them. There’s something about a large, green pear with some spots of red that calls to me. The problem with pears is that if you don’t eat them soon enough, they can get mushy.
What’s one to do with a mushy pear? I say…let’s make cake!
Not that I need encouragement to make something sweet in the kitchen. 😊
How Do You Make Vegan Ginger Spiced Pear Cake?
I used a bundt pan for this recipe, but you could also make it in a 9X13 pan. I just thought it would look extra special in a bundt pan.
But, I mean, that’s true for every cake? Right?
This recipe comes together so quickly. You just mix the dry ingredients together, then mix the wet ingredients in a separate bowl. Easy!
But there is a trick to doing this Vegan Ginger Spiced Pear Cake right. Before mixing the wet ingredients with the dry ingredients, you need to add the chopped pear pieces in with the flour and give them a quick stir. That way the ginger pieces are coated with flour.
Why does this step matter?
Because coating the pear pieces in flour will help them not sink to the bottom of the cake. It’s a trick I learned when making blueberry muffins. Coat the blueberries in flour and they will disburse throughout the muffins, which is exactly what we want. Well, the same theory holds true with this vegan ginger spiced pear cake.
Once you’ve done that, just pour the wet ingredients in and give it a quick stir before putting it in the oven.
I think adding the vanilla glaze is a nice touch. I like that little bit of added sweetness to a bundt cake. It makes every bite extra special!
Changing this Recipe
Of course, I love this vegan ginger spiced pear cake exactly the way it is. But that doesn’t mean you will! Its’ ok, I get it. You and me, we have a lot in common, but individual tastes can vary. That’s why I recommend you change this recipe to suit your needs.
Need some help getting started? I gotcha covered! Here are some of my ideas for changing this recipe around a little:
- I love that vanilla glaze, but this cake is just as good without it
- I could see adding some chopped pecans to the batter
- If you’re going for the vanilla glaze but want something a little different, add some cinnamon to the glaze
- Add about a half cup of coconut flakes to the batter for a tropical flare
- I could also see adding a teaspoon of orange zest
- Make this vegan ginger spiced pear cake gluten-free by using gluten-free baking flour
There it is! My tips for adapting this recipe. Use one (or two) of these ideas or come up with your own. However you slice it, this vegan ginger spiced pear cake could be served with my Vegan Skinny Hot Cocoa. I make it with green tea which is SO good for you!
We hope you love this recipe for Vegan Ginger Spiced Pear Cake as much as we do. If you decide to make it, snap a photo and share it with us using #namelymarly on Instagram or Twitter. We LOVE seeing your photos!
See below for some National cake day recipes!
Vegan Ginger Spiced Pear Cake
- 3 cups All-purpose flour
- 1 cup Whole Wheat Pastry Flour
- 1 1/2 cup Coconut Sugar
- ½ teaspoon Salt
- 2 teaspoons Baking soda
- 1 1/2 teaspoons Ground Ginger
- 1 teaspoon Ground Cinnamon
- 2/3 cup Vegetable oil
- 2 cup Cold water
- 2 tablespoon Apple Cider Vinegar
- 1 tablespoon Vanilla
- 1 Pear , chopped
- Vanilla Frosting
- 1 cup Powdered Sugar
- 1 tablespoon Coconut Oil
- 2 tablespoons Plant-based Milk
- Heat your oven to 350F. Spray a bundt pan with vegetable spray, being sure to cover all the indentions.
- Combine in a large mixing bowl the flours, sugar, salt, baking soda, and spices. Stir to combine.
- In a smaller bowl combine the vegetable oil, water, vinegar and vanilla. Stir to combine.
- Add the chopped pear pieces to the flour, and stir until the pieces are coated. Then pour the liquid mixture into the flour mixture. Stir until combined.
- Pour the batter into your prepared pan. Bake for 35 – 40 minutes until a toothpick inserted in the middle comes out clean.
- Allow the cake to cool for about 10 minutes before inverting onto a serving plate. Sprinkle the top with powdered sugar or top with Vanilla Frosting.
- While you’re waiting for the cake to cool, combine the powdered sugar and coconut oil in a bowl. Stir to spread the coconut throughout the sugar. Add the plant-based milk, one tablespoon at a time, until you reach a desired, spreadable consistency. Once the cake has cooled, drizzle this over the top of the cake.
Celebrate National Cake Day
It’s National Cake Day and I’m whooping it up by joining with some other awesome food bloggers to share some amazing cake recipes with you!
I realize not all these recipes are vegan. If you’d like help with veganizing any of them, just let me know.
Here are the recipes we’re offering this month for national cake day:
- Everyone loves this tasty Vegan Coffee Cake
- Cinnamon Chocolate Chip Cake by Ashlee Marie
- Vegan Lemon Cake by BBC Cooking
- Vegan Carrot Cake
- Gingerbread Spice Cake by Life Made Simple
- Chocolate Wacky Cake
- Lemon Curd Cupcakes by the Baker Upstairs
- Vegan Chocolate Avocado Cake
- Vegan Blueberry Cake
- Vegan Chocolate Birthday Cake with Chocolate Ganache by Ambitious Kitchen
- Fudgy Grasshopper Cake via Creations by Kara
- Cinnamon Roll Coffee Cake by Food with Family
- Vegan Cinnamon Roll Poke Cake
- Cranberry Pound Cake by Real Mom Kitchen
- Best Chocolate Cake with Chocolate Buttercream by Gather with Bread
- Vegan Peanut Butter Cake
- Cookie Dough Butterfinger Birthday Cake
- Marly’s Vegan Coconut Cake
Whatever cake you’re stabbing with your fork, enjoy!