After seeing how many of you were interested in the vegan version of the traditional pear and almond cake, I felt that the recipe needed improving. I started testing other versions and all I can tell you is that I won’t be making another pear and almond cake for a while, but I would love for others to try this recipe and let me know how it turns out. Cake should be moist, fluffy and a bit on the darker side if using rapadura sugar (see photos below).
Pear and Almond Cake
As I go through this process of vegan baking, I find that the milk makes a huge difference. In this cake, I used soy milk, the Bonsoy brand. It’s very creamy and creates a beautiful vegan buttermilk. If using almond milk, make it from scratch. Your cake will turn out that much better with good quality milk.
For the dry mix:
1 1/2 cups (195 grams) white spelt flour
1/2 cup (50 grams) almond meal
2 teaspoons baking powder
1/2 teaspoon baking soda
pinch of salt
For the wet mix:
3/4 cup soy milk (Bonsoy brand)
1 tablespoon apple cider vinegar
1/2 cup coconut oil
3/4 cup (113 grams) rapadura sugar
1/3 cup (80ml) orange juice
2 large pears, peeled, cored, thinly sliced and mixed in 1 tablespoon of coconut oil + 1 teaspoon of cinnamon
sliced almonds, for sprinkling
icing sugar, for dusting
1. Preheat the oven to 180ºC (350ºF) and grease a 9-inch baking pan.
2. In a large bowl, add almond meal and sieve over spelt flour, baking powder, baking soda, salt and toss with
3. In a small bowl combine soy milk and apple cider vinegar, let sit while you combine coconut oil, sugar and
orange juice in a separate bowl. Give it a good mix before adding the soy and apple cider buttermilk. Whisk
together until everything is well combined.
4. Slowly add the wet mix to the dry mix. Take care not to overmix.
5. Pour half of the mixture into the prepared tin and layer with half of the sliced pears. Pour rest of the cake
batter on top and place pear slices on top, sprinkle with almonds and bake for 45-50 minutes.
6. Remove from the oven and let cool before transferring to a serving plate. Dust with icing sugar and serve while
still warm or at room temperature with a bit of coconut yoghurt if you happen to have some on hand.
Vegan baking is my way of living mindfully while learning about and using wholesome ingredients to create delicious and balanced baked goodies.