Vegan Pear Loaf Cake
Vegan festive cake baked with poached pears. Perfect for the fall season or any other time.
Ingredients
For the poached pears:
- 4 cups water
- ½ cup brown sugar
- 1 teaspoon ground cinnamon
- Zest and juice of one lemon
- 3-4 small firm pears peeled
For the cake:
- 1 cup flour
- 3 teaspoon brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- Pinch of salt
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ⅓ cup maple syrup
- ⅓ cup any vegetable oil
- ¼ cup applesauce
- ¼ cup water
- 1 tablespoon white wine vinegar
Instructions
- In a big pan that can contain the pears, place the water, sugar, cinnamon, lemon and peeled pears. Bring to a gentle boil.
- After boiling, simmer on low heat for 20 minutes.
- Set the poached pears aside to cool in the liquid.
- Heat the oven to 180°C / 350°F with fan.
- In a mixing bowl, mix the applesauce, water, oil, maple syrup and vanilla and salt.
- Add the sugar to the bowl and mix until it dissolves in the batter.
- Sift in the flour, cinnamon, baking soda and baking powder. Mix until unified again.
- Add the vinegar and mix again.
- Arrange the pouched pears in a greased loaf cake mold.
- Pour the batter into the mold with the pears.
- Bake for 25-30 minutes or until a toothpick comes out clean from the cake part.
- Cool the cake at room temperature.
- Dig in!
Notes
*I cut the bottom of the pears a little bit just to make them stand straight in the pan. *When serving the cake, be sure to remove the seeds inside the pears.