Description
This Sticky Pear Ginger Cake is a moist and flavorful vegan dessert that combines the natural sweetness of ripe pears with warm spices like ginger, cinnamon, and cloves. The cake features a sticky fruit layer baked at the bottom, which becomes a deliciously caramelized topping when inverted. Made without eggs or dairy, it uses plant-based milk, applesauce, and oil for a tender crumb, making it perfect for those seeking a comforting, plant-based treat.
Ingredients
Scale
Fruit Layer
- 2 ripe pears, peeled, cored, and sliced
- 1/4 cup maple syrup or golden syrup
Cake Batter
- 1/2 cup unsweetened applesauce
- 1/2 cup brown sugar (or coconut sugar)
- 1/2 cup plant-based milk (such as almond or oat)
- 1/3 cup neutral oil (like sunflower or grapeseed)
- 1 tbsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour (can substitute gluten-free blend)
- 1 tsp baking soda
- 1 tbsp apple cider vinegar
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease an 8-inch round or square cake pan and line the bottom with parchment paper to prevent sticking.
- Arrange Pears and Drizzle Syrup: Lay the sliced pears in a fan shape or single layer across the bottom of the prepared pan. Drizzle the maple syrup or golden syrup evenly over the pears to create a sticky fruit base.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the unsweetened applesauce, brown sugar (or coconut sugar), plant-based milk, neutral oil, ground ginger, cinnamon, cloves, salt, and vanilla extract until the mixture is smooth and well combined.
- Add Dry Ingredients: Sift in the all-purpose flour and baking soda into the wet mixture. Gently fold everything together until just combined, being careful not to overmix to maintain a light texture.
- Add Vinegar: Stir in the apple cider vinegar just before pouring the batter. This will react with the baking soda to help the cake rise.
- Assemble and Bake: Pour the batter evenly over the pear slices in the pan. Bake in the preheated oven for 35–40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool and Invert: Allow the cake to cool in the pan for about 10 minutes. Then, carefully invert it onto a plate so that the sticky pear layer is now on top, showcasing the caramelized fruit.
- Serve: Serve the cake warm or at room temperature. For an extra treat, top with vegan whipped cream if desired.
Notes
- You can use coconut sugar instead of brown sugar for a lower glycemic index.
- This cake is naturally vegan and can be made gluten-free by substituting the flour with a gluten-free blend.
- Ensure pears are ripe but firm for optimal texture.
- Serve with vegan whipped cream or plant-based yogurt for extra indulgence.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Western
