I had bookmarked this apple cake recipe long back and didn't get a chance to try it until last week. As usual Taste of Home's recipe didn't fail me. Since I have baked a lot of apple cakes, I decided to substitute it with pears and the result was total yumminess.
This is my first try baking a pear cake and it turned out so good that even my husband who usually stays away from sweets kept asking for seconds and thirds. When I tasted the batter I felt it was over the top sweet but after baking the cake did not taste very sweet. It was sweeter than some of the recipes I have here but definitely good. So for me this is more of a dessert cake than a snack cake.
The original recipe calls for butter which I have replaced with a vegan vegetable oil spread. Other than that I have not made any changes in the recipe. Another change I have made is using a different pan instead of a fluted tube pan mentioned in the recipe. I used a mini bundt pan with 6 inserts. I had one more batter left over after filling that pan, which was enough to make about 7 mini muffins. I think you could also use a 9x13 inch pan instead. If baking as muffins, the batter should be enough to make about 18-20 muffins.
Reading the recipe I knew that the cake would be a very big one which would be way more than our family could eat and that's why I decided to bake it as mini bundt cakes so that I can share it with some of my friends without cutting it and making a mess. So you could also try baking it as mini loaves and it would make perfect gifts. Make sure to check the baking time according to the pan you use.
Recipe
Vegan Pear Cake
Ingredients
- 4 cups Pear (Diced from 2 large pears)
- 2 cups Golden Raisins
- 2 cups Unsweetened Apple Juice
- 1 and ½ cups Brown Sugar
- 6 tablespoons Butter/Margarine (I used Becel Vegan Spread)
- 2 teaspoons Salt
- 1 teaspoon Ground Cinnamon
- 3 cups All Purpose Flour
- 2 teaspoons Baking Soda
- 1 cup Walnuts (Chopped, optional)
Instructions
- In a large saucepan, bring the first 7 ingredients to a boil. Reduce heat; simmer for 5 minutes uncovered. Remove from heat and cool to room temperature.
- Meanwhile preheat the oven to 350F/180C for 15 minutes. Lightly grease the pan with non stick cooking spray. I used a mini 10-inch fluted tube bundt pan (with 6 inserts). Greased it with shortening first and sprinkled some all purpose flour and tap off the excess.
- In a large bowl combine the flour, baking soda and walnuts. Fold in the pear mixture. Transfer batter to the prepared pan.
- Bake for about 40-45 minutes or until a toothpick inserted in the center comes out clean. Mine was done by 38 minutes.
- Cool for 10 minutes on a wire rack before removing the cakes from the pan.
My Notes
- As mentioned above, this pear cake recipe can be baked in a couple of different pans. So the time I have mentioned in the procedure will not stand good if you choose a different pan size. Check for the doneness of the cake accordingly.
- I did not peel the pears. Diced it with the skin.
- Walnuts was not mentioned in the original recipe but I used it and I would definitely suggest using either that or pecans.
- If you are a spice fan you could also use some ground clove.
Colleen says
I'm cooking for an oil free plant based vegetarian. I used whole wheat flour and left out the fats (butter/margarine) and the brown sugar. I drizzled in a little maple syrup in with the pear mixture. My husband loved it. It was also gobbled up by the non vegetarian members of the family. i even through it together while hot and it turned out. I baked it in a muffin tin to save time and have ready made individual servings. Thanks so much for sharing this recipe. A new winter favorite
Madhuram says
Wow! Even with all those changes, the recipe turned out good! Thank you for sharing your feedback, Colleen.
Kenneth A Strehl says
Sounds good, I'll give it a try.
Thanks so much.
Madhuram says
You're welcome, Kenneth.
Roz says
I have made this with a mixture of apple and pear as well as applesauce and apple cider and water (with a little lemon) for the apple juice when I have not had apple juice - and varied the amount of each - each time as I forget to write down what I did. I put the cooked juice part in the freezer to quicken to room temperature (that is important for texture). I usually use pecans (after roasting them first). It is also very good with a mixture of raisins - green, those large ones and I usually make it with thompson raisins as I like the taste better). I have made it in the Bundt pan and in loaves. It is very moist and sometimes I will sprinkle icing sugar on it (Bundt) or use a sauce - custard or a Carmel type - but is great plain. This does not taste vegan or eggless. LOVE it! I always get asked for this recipe.
Madhuram says
Wow! Thank you so much for the detailed feedback, Roz.
Deepa says
Hi Madhuram,
Hearty thanks for the eggless receipe. I completely trust your recipes. 5
I was hesitant to try fruit cake, as I have past disasters. Took huge risk to bake it on our anniversary day, you didn't let me fail, I did few changes. But outcome is marvellous.
1 cup mix of raisin and canberries
1 cup apple juice and 1/2 cup apple cider
Cake is sweet and tastes lovely the next day.
How long I could preserve/commuse this cake at room temperature? Planning to take for vacation.
Madhuram says
That's wonderful, Deepa. I'm thinking it should keep well for 2-3 days. I wouldn't keep it longer because we are using fresh fruits. Thank you for the feedback.
Claire says
Fab - Lov it!
Can I freeze the baked goods?
Xxx
Madhuram says
Yes you can.
Kershnee says
Thanks for replying Madhuram. I now know where I went wrong. I didn't allow the liquids to cool before adding it to the dry ingredients. This resulted in the flour taking on a clay-like consistency. It still turned out ok and edible but certainly looked nothing picture of your cake.
Madhuram says
Oh ok.
Kershnee says
Hi. I just tried the recipe. I found the mixture to be quite doughy when I put it in the pan. I really hope it turns out well.
Madhuram says
Hmm...I don't remember how the consistency was. But assuming that it would have been thick considering the quantity of pear used. You could have added some more water/milk if it was very dense.
Abha says
I am looking for a healthier version of this cake. Can I substitute whole wheat flour instead of all purpose flour?
Madhuram says
Yes you may. But start with replacing half the quantity first and then increase gradually.
Natasha says
Very nice cake. Spicy and moist!
Madhuram says
Thanks Natasha
Kamalini Jeena says
I just made this with apples and halved the recipe.used pineapple juice.
Madhuram says
That's great Kamalini.
Charity Ingham says
Hi! I am looking for a vegan sugarless pear cake for my baby's 1st Birthday. Can I substitute pear sauce for the sugar? Would I need to do any other changes to the recipe If I can do the pear sauce instead of sugar?
Madhuram says
I'm not sure about that Charity. Maybe you can try pureed banana instead so that it will give the cake at least a little sweetness.
Gen says
Hi,
Recipe looks great - what if fresh pears are not in season. Is it OK to substitute with canned diced pears?
Madhuram says
I would guess so, Gen. You could try it after draining the liquid and use that liquid instead of the apple juice. I think you would need to cut back on the sugar if using the liquid.
Priya says
I would like to make this using fresh apple juice from my juicer at home. will that work or will it be too sweet?
Madhuram says
That should not be a problem Priya.
Anne says
I had to have a vegan dessert for a party I had last night, and this cake was a hit! Everyone, vegan or not, loved it. And I had the few leftovers for breakfast.
Madhuram says
Thanks Anne.
Matt says
Hi, before trying this I just wanted to make sure that it is apple juice, not apple sauce in the ingredients? I'm asking because I have seen in some other recipes "unsweetened apple sauce" but not "unsweetened apple juice".
Thanks
Madhuram says
Hi Matt, it is unsweetned apple juice in this particular recipe.
Matt says
Thanks for the clarification!
Tricia says
Hi, If I use almond meal or almond flour - will the recipe work? and do I need to add baking soda still? I have wheat allergies. Thanks.
Madhuram says
I don't think it will work, Tricia. I guess gluten free baking needs either eggs or xanthan gum.
shanthi says
Hi Madhuram,
Tried this recipe cake came out well and extremely moist. Thank you for sharing this recipe. I enjoy baking and we don't eat eggs. Your blog and egg free recipes are very encouraging. Thanks.
Madhuram says
You're welcome Shanthi. I sincerely appreciate your feedback. It would be nice if you could rate the recipe too. Thanks.
Jenn in PA-USA says
Well this is my 1st Eggless anything. It's my son-in-law's birthday & he is a Vegan. Did a little googling for eggless & up came yoru site. Recipe looks absolutely delightful & comments are excellent too. But... please tell me... there are many types of pears (Anjou, Bartlett, Bosc, Seckle, etc) any particular type? I'm assuming not. Also - they should be ripe yes? Thanks much from a beginner.
Madhuram says
Welcome to my blog Jenn. I used to live in Phoenixville, PA. As long as the pear is ripe you should be fine using any type. I used Bartlett. You could use apples too, because the original recipe was for an eggless apple cake.
Jenn in PA-USA says
You are most welcome & thank you Madhuram. Ahhh --- Phoenixville has really come into it's own now. Wonderful restaurants and has it's own special vibe.
Thank you so much for your prompt reply. I'm very excited about making this cake & I did read about the apples. Thanks also for mentioning your choice of pears.
I know I'll be back for more recipes & most definitely will leave a comment on your blog after I make in August. I'm planning ahead.
Jenn
Madhuram says
You're welocme Jen. Please feel free to ask questions if any about baking egg free.
HN says
I tried this recipe and it came out very well. I added Goji berries instead of Raisins (I was running out of it :)). It is very moist and tastes really good. Thanks for the lovely recipe.
Cheers,
HN
Madhuram says
You're welcome HN.
Rishika says
what is cinnamon and cardamon? actually i want to knw the hindi version of oi
Madhuram says
Check this table: http://www.syvum.com/recipes/indian/glosss1.html
Archana says
I would like to pass you this award.
Please accept it.
http://archguru.blogspot.com/2011/03/yayaward.html
Archana says
Lovely cake. I tried it out and came out very well.
Please check out my blog of he version i tried. I added green tee
since i did not have apple juice. Lovely recipe.Thanks.
Madhuram says
That's was pretty fast Archana. Thanks for trying it.
Rupa Lakshminarayan says
Hey Madhu
I would love to bake this in mini loaf pans
Any suggestions when i should check for doneness ???
Thanks
- Rupa
Madhuram says
I think you can start checking for doneness after about 18-20 minutes and the same holds good for muffins too.
Rupa Lakshminarayan says
Lovely cake Madhu !
Isnt 2 cups of raisins too much ?????
Can i replace pears with apples (if so which is the best baking apples)
thanks....love your recipes and grateful to you for sharing them.
luv
- Rupa
Madhuram says
This is a big cake Rupa. So 2 cups is not too much. As I have mentioned in the post, this is more of a "dessert" cake, so its on the sweeter side. Maybe you can reduce the quantity of brown sugar. Also the original recipe is for an apple cake and I have used pears instead. My guess is you could use any apple, as far as it is sweet because we are not going to keep the shape of the apples intact like in the case of a pie.
Rupa Lakshminarayan says
Thank you for the quick response !!
Jayasree says
Absolutely delicious and gorgeous looking cake.
Priya Srinivasan says
Very tempting!!!!
Priya says
Vegan pear cake looks simply delicious and gorgeous..
Nishi says
Yummy recipe!!! Loved every bit of it. 🙂
??????? ??????? says
hmmmm.... thats a recipe Madhu...how u doing? Been a while since we spoke... take care...:)) - Bhuvana
Latha says
Sounds delicious...