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vegan pear and almond cake

The Best Ever Vegan Pear and Almond Cake

This vegan pear and almond cake is the perfect #slowfood dessert. It is light and fluffy, full of flavour. You will be pleasantly surprised!
5 from 1 vote

Ingredients
  

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

Instructions
 

  • 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.