Vegan pear pie, sounds good, right? I am aware that currently it is not yet in season, but at the vegetable farmer I trust there are super tasty pears from storage. Something had to be made of it as quickly as possible and what better than a delicious cake. Get the bowl out of the cupboard, weigh out the ingredients, get the whisk in place and you’re ready to go. This cake is nice and moist and fluffy, perfect for a coffee party in de sun. Here in Bavaria, spring still shows its timid side and it is windy and cold. I don’t let that discourage me, close my eyes, enjoy a piece of cake and mentally beam myself to the beach.
Vegan pear pie quick and easy
Today’s sponge cake is made with a gluten-free flour blend (or spelt flour if not gluten-free), raw cane sugar, baking powder, cinnamon, salt, mashed banana, plant milk, oil, maple syrup, and a pear. All of this is gradually added to a large baking bowl and worked into a smooth dough. To top it off, I add some pear slices on top of the dough and it’s off to the oven.
While it’s baking, you can go ahead and whip the cream and invite a few friends over.
Simple vegan sponge cake
If you don’t feel like pears today, I recommend the following sponge cake variations:
- Vegan chocolate cake
- Quick poppy seed cake (30 minutes)
- Vanilla cake with chocolate frosting (oil-free)
- Swiss walnut chocolate cake
- Carrot cake with cashew cream cheese
- Blackberry crumble cake
- Simple rhubarb cake
- Mole cake
- Juicy banana cake with cream
- Apple pie with vanilla sauce
- Juicy vegan zucchini cake
- Vegan poppy seed lemon cake
- Simple sponge cake with chocolate chips
I think we’re good to go with our vegan pear pie. I hope you enjoy baking and of course about a review at the bottom of this page. If you post a picture, use the hashtag #veganevibes.
Vegan pear pie
FOR THE CAKE:
- 2 Piece medium size pears core removed, one pear cut into cubes, one into wedges
- 190 g gluten free flour mix alternatively spelt flour, if not gluten-free
- 70 g Raw cane sugar or other sweetener of choice
- 2 tbspn Baking powder
- 1 tbspn Cinnamon
- A pinch of salt
- 40 g mashed banana
- 180 ml Plant milk
- 60 ml Frying and baking oil alternatively melted margarine
- 45 ml maple syrup
- Preheat oven to 175 degrees (convection) or 195 (top-bottom heat) and line a springform pan (24cm diameter) with baking paper (bottoms) and brush the sides with a little margarine.
- FOR THE CAKE Place gluten-free flour mix, raw cane sugar, baking powder, cinnamon and salt in a bowl. Stir with a whisk until everything is evenly combined and coarse lumps are dissolved.190 g gluten free flour mix, 70 g Raw cane sugar, 2 tbspn Baking powder, 1 tbspn Cinnamon, A pinch of salt
- Add mashed banana, vegetable milk, oil and maple syrup. Stir until a smooth, even batter is formed.40 g mashed banana, 180 ml Plant milk, 60 ml Frying and baking oil, 45 ml maple syrup
- Check the consistency of the dough, it should be easy to put into the mold, but not too runny (see video). If too runny add more flour, if too solid add more vegetable milk.
- Fold in pear pieces from one pear (about 125g).2 Piece medium size pears
- Pour into the springform pan and smooth out.
- Spread pear wedges from one pear (approx. 125g) in a circle on the dough.
- Put in the oven and bake for 35 minutes.
- At the end of the baking time, use a wooden stick to check if the pear cake is done. If the wooden stick comes out “clean”, remove from oven and let cool completely.
- Cut into 8 pieces and serve with vegan cream if desired.
- Store in an airtight container at room temperature for up to 3 days.