Vegan Pear Cake

5 from 13 votes

Very easy to bake, this vegan pear cake is moist, sweet and gets and amazing texture from the cooked pears, plumped raisins and walnuts. The original recipe calls for butter which I have replaced with a vegan vegetable oil spread.

Prep Time30

Cook Time40

Cooling Time10

Total Time1 20

Method: Baking

Course: Cakes

Servings: 12 People

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.

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.

Nutrition