Traditional Pear and Almond Cake Made Vegan
We love baking and testing recipes using different plant-based milks and other whole-food ingredients. As a result, we tested this vegan pear and almond cake recipe a few times before feeling comfortable with the overall taste and texture. It’s one of our older previously published recipes and is now making a comeback!
In short, what makes this recipe such a success is the mix of white spelt flour and almond meal. It creates a lovely fluffy textured end product. Since the original recipe, we’ve added lemon to the mix and found that when pears are left to sit in the lemon juice, they bake slightly differently, and it adds a delicious zesty flavour to each bite.
Ingredients for the cake
– white spelt flour
– almond meal
– plant-based milk
– apple cider vinegar
– sunflower oil
– white sugar
– orange juice
Although other types of flour may result in equally delicious cake, ingredient quantities may have to be changed to adjust to the kind of flour used. If possible, we would suggest using spelt flour for its beautiful nutty flavour. Moreover, spelt and orange seem to compliment each other, which is why we loved adding orange juice to this recipe.
Please do come back and leave us a comment if you make this recipe for a special occasion. We’d love to hear from you!
The Best Ever Vegan Pear and Almond Cake
For the dry mix
- 1 1/2 cups (195g) white spelt flour
- 1/2 cup (50g) almond meal
- 2 tsp baking powder
- 1/2 tsp baking soda
For the wet mix
- 3/4 cup plant-based milk full fat, creamy
- 1 tbsp apple cider vinegar
- 1/2 cup sunflower oil or coconut oil
- 1/2 cup white sugar or 3/4 cup (113g) rapadura sugar for extra flavor
- 1/3 cup (80ml) orange juice
- 3 large pears peeled, cored, thinly sliced
- 1 lemon juiced
- 1 handful almonds sliced
- Preheat the oven to 180°C (350°F) and grease a 9-inch baking pan.
- Squeeze the juice of one lemon into a bowl of sliced pear. Toss lightly to coat and set aside.
- Add the almond meal and sieve over spelt flour, baking powder, baking soda, and toss with a fork in a large bowl.
- In a small bowl, combine milk and apple cider vinegar, whisk and let sit while you combine oil, sugar, and orange juice in a separate bowl. Give it a good mix before adding the milk and apple cider buttermilk. Whisk together until everything is well combined.
- Slowly add the wet mix to the dry mixture. Take care not to overmix.
- Pour the mixture into the prepared tin, layer with the sliced pears, sprinkle with almonds and bake for 45-50 minutes.
- Remove from the oven and let cool before transferring to a serving plate.