Description
This Sticky Pear Ginger Cake is a moist, warmly spiced vegan dessert featuring tender pear slices caramelized with maple syrup and a ginger-infused batter made without dairy or eggs. Perfectly balanced with cinnamon and cloves, the cake is baked to golden perfection and served inverted to showcase the sticky pear topping. An ideal comforting treat for all seasons that is naturally plant-based and can be made gluten-free by using a suitable flour blend.
Ingredients
Sticky Pear Topping
- 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 and for easy cake removal.
- Arrange Pear Slices: Neatly place the peeled, cored, and sliced pears in a fan shape or a single layer on the bottom of the prepared pan. Drizzle the maple syrup or golden syrup evenly over the pears to create a sticky and sweet topping once baked.
- 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 to the wet mixture. Gently fold the batter until just combined, being careful not to overmix to keep the cake light and tender.
- Incorporate Vinegar: Stir in the tablespoon of apple cider vinegar right before pouring the batter into the pan. This will react with the baking soda to give the cake a nice rise and moist crumb.
- Pour and Bake: Carefully pour the batter over the pear slices in the pan, spreading it evenly. Bake in the preheated oven for 35 to 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 on top, showcasing the caramelized fruit beautifully.
- Serve: Serve the cake warm or at room temperature. For an extra treat, pair it with vegan whipped cream or your favorite plant-based topping.
Notes
- For a gluten-free version, substitute the all-purpose flour with a gluten-free baking blend.
- The apple cider vinegar activates the baking soda for leavening; do not skip this step.
- This cake stores well in an airtight container at room temperature for 2 days or refrigerated for up to 4 days.
- Reheat slices gently before serving to enjoy the sticky pear topping at its best.
- Use ripe but firm pears to maintain texture during baking and prevent mushiness.
