Pear and Almond Cake

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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).

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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
a fork.
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.

  • Mel said:

    Dear Ines,

    Yesterday afternoon I tried out your recipe for this lovely cake.
    It turned out fantastic! It is - hands down - the best vegan cake I have ever made. Usually vegan cakes always seemed like a compromise to me (mostly texturewise), but not with this one. It has a perfect consistency and sweetness to it. I added some more cinnamon, a little bit of vanilla and some almond essence to it as well.

    My mother (who is very sceptical, when it comes to my vegan baking) absolutely LOVES it, which makes me the happiest daughter.


    • Ines | By the Sea said:

      Hi Mel,

      You have no idea how happy I am to hear that! I have failed many of time replicating recipes, so to know that my recipe worked out for someone else brings me lot's of joy. I love your addition of cinnamon and vanilla with almond essence. I bet the house smelled amazing xx

  • Jules said:

    I usually ALWAYS follow a recipe when it comes to baking. Cooking, not so much. But with the ratios of baking (since I'm no expert) I just do what the instructions say. I came across this cake recipe and immediately ran to the kitchen to start making it. Started making the buttermilk (homemade almond milk) and whisked all the dry together when I realized I had no oranges or orange juice. I have no idea what other bakers use when they find a substitute for orange juice.. but all I had was club soda and half a lemon!! I crossed my fingers and hoped for the best... and then I added a couple pinches of nutmeg and cardamom to the batter because I was feeling fancy. No rapadura sugar either, so I did 1/2 cup coconut sugar and 1/4 cup golden cane sugar. I also didn't have any slivered almonds so I got my mortar and pestle and mashed the hell out of the whole almonds I had, and ended up sprinkling tiny bits of almond/almond dust into the middle layer and on the top. I know I made lots of changes but let me just tell you, it turned out amaaaaaaazing!! This recipe is one for my book, and next time I will make it 'properly', but I think I'll keep the change in the almonds, I like the texture it gave :)
    Up next are your Nutella rolls - ohhh my goodness !

    • Ines | By the Sea said:

      Jules, hi. Let me just say, I loved reading your comment. It kept me in suspense regarding the outcome. A lot of what you write is sort of how some of my kitchen days go, I mix and whisk with the hope that it will turn out good. Sometimes it's a bust, but when it does work out then it's party time! Again, I am so happy that this pear and almond cake is working out for people and variations of it too ;) xx

  • Azra Zabeen-German said:

    I made this cake but made a few changes based on what I had. I used almond milk instead of soya, caster sugar, half self raising wholemeal flour half khorasan flour, and pineapple juice instead of oj. The cake turned out amazing! Crunchy on top, super soft and fluffy inside with moisture provided by the sweet pears. One of the best cakes I've had.

    • Ines | By the Sea said:

      Hi Azra,

      Thank you so much for stopping by and letting me know about the outcome. And if I could insert a little virtual dance to show how stoked I am, I would. Vegan cakes can be difficult to make, and we think that if there are no eggs, how do we get the fluff...super happy to hear you got the fluff and moisture xo

  • Kotryna said:

    I baked this cake yesterday and wow - it is truly wonderful! So light and moist, with just the right amount of sweetness. I will definitely bake it again and again.
    Just made a few changes, using what i had on hand. I subbed rapadura for coconut sugar, white spelt for whole wheat spelt flour and soy milk for oat milk.

    Yuum! thank you for sharing the recipe!

    • Ines said:

      Hi Kotryna, that is the best outcome. This is my go to cake and even with a few variations it still seems to work out...happy baking xoxox