Vegan Spiced Pear Cake
The warm spices pair well with the sweetness of the pears in this Vegan Spiced Pear Cake. This cake is very versatile as a dessert, for breakfast or even as a snack.
Servings: 8 servings
Ingredients
- 1½ c all-purpose flour
- 2 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp nutmeg
- ¼ tsp cardamon
- ½ tsp kosher salt
- 8 tbsp non-dairy margarine, softened
- 1 c granualted sugar
- ¼ c unsweetened applesauce
- 1 tsp lemon zest
- 1 tsp vanilla extract
- ½ c non-dairy milk
- 2-3 anjou pears (or firm bartlett pears)
Instructions
- Preheat oven to 350°F and grease a 9-inch springform pan.
- In a large bowl, mix together the flour, baking powder, cinnamon, nutmeg, cardamon and salt. Set aside.
- Using an electric mixer with a paddle attachment, cream together the non-dairy margarine and sugar until creamed together. Add the applesauce, lemon zest and vanilla and beat on low until well combined.
- Gradually add the flour mixture, alternating with the non-dairy milk and beat on low until well combined.
- Spread the batter into the prepared batter and smooth the top with a spatula.
- Peel, core and slice the pears. Place the pears on top in a circular pattern. Sprinkle with 2 tablespoons of sugar.
- Bake for 60 minutes until the top is golden and a toothpick comes out in the center clear. Run a knife around the edge of the pan and remove the cake from the springform pan. Let it cool and serve.
Notes
Notes: The cake can be covered and stored at room temperature for several days and frozen for up to 3 months.
Pumpkin pie spice can be substituted for the spices in this recipe.