Vegan Ginger Spiced Pear Cake
Add this delicious Vegan Ginger Spiced Pear Cake to your dessert menu and listen to the oohs and ahhs that follow. You'll be certain to make this recipe on repeat.
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 35 minutes
- 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.
Calories: 326kcal | Carbohydrates: 52g | Protein: 4g | Fat: 11g | Saturated Fat: 9g | Sodium: 277mg | Potassium: 79mg | Fiber: 2g | Sugar: 21g | Vitamin A: 5IU | Vitamin C: 0.6mg | Calcium: 13mg | Iron: 1.6mg