Vegan Pear & Pecan Cake Recipe
Pears are simply divine in cakes. Our vegan pecan cake perfectly combines the delicious nuttiness from the pecans with the juicy sweetness of the pears.
This vegan cake recipe uses oven-roasted pears to decorate the top for an eye-catching vegan pecan cake.
Want more vegan recipes? Try 3 issues of Vegan Food & Living magazine for just £3!
The pecans not only bring flavour and texture, but they are also a good source of calcium, magnesium and potassium for a balanced vegan diet.
This vegan cake is made from juicy pears and is incredibly moreish. We are using pears, but if pears are out of season, you can substitute pear with apple and the recipe will work just as well.
You can also try different varieties and achieve different flavours and decorations.
Cook’s tip!
Choose pears with rosy skins for a prettier, pink effect on the cake.
Once you have decorated your vegan and gluten-free cake, you can take a slice and enjoy the combination. If there is any left, store it in an airtight container.
Total Time: 1 hour 45 minutess
Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Servings: 12
Rating:
Total Time: 1 hour 45 minutess
Servings: 12
Ingredients
Method
Ingredients
(Servings: 12)
- vegan margarine, for greasing
- 8.3333333333333 8.3333333333333 grams pecan nuts
- 16.666666666667 16.666666666667 grams self-raising flour
- 9.5833333333333 9.5833333333333 grams granulated sugar
- 0.083333333333333 0.083333333333333 tsp baking powder
- 16.666666666667 16.666666666667 ml soya milk
- 6.25 6.25 ml rapeseed oil
- 0.16666666666667 0.16666666666667 tbsp maple syrup
- 0.083333333333333 0.083333333333333 tsp vanilla extract
- For the topping:
- 0.16666666666667 0.16666666666667 unwaxed pears, halved, cored and sliced
- 2.0833333333333 2.0833333333333 grams caster sugar
- 0.041666666666667 0.041666666666667 juice of an unwaxed lemon
- 2.0833333333333 2.0833333333333 grams vegan margarine
- 2.0833333333333 2.0833333333333 grams pecan nut halves
Method
- Preheat the oven to 180°C/350°F/Gas Mark 4. Grease a 23-cm/9-inch round, loose-based cake tin.
- Divide the pecans into two equal portions. Chop one portion very finely. Put the finely chopped pecans into the prepared cake tin and tip the tin so that the chopped nuts stick to the greased base and sides of the tin. Tip any spare nuts out onto a plate.
- Put the flour, sugar and baking powder into a large mixing bowl and stir together. Chop the remaining pecans roughly and stir them into the dry ingredients along with any of the leftover finely chopped pecans.
- Put the soya milk into a measuring jug and add the oil, maple syrup and vanilla extract.
- Pour the wet ingredients into the bowl of dry ingredients and quickly mix with a wooden spoon until just combined. Spoon the mixture into the prepared tin and smooth the surface with a spatula. Bake in the preheated oven for 35–40 minutes, or until firm and golden. Leave the cake to cool in the tin for 10 minutes, then turn it out onto a wire rack to cool. Leave the oven on.
- To make the topping, place the pears in the bottom of a large baking dish. Sprinkle with the sugar and lemon juice and dot with margarine. Bake for 30 minutes, basting every 10 minutes, then set aside to cool.
- Decorate the cake by overlapping the pear slices in a circle around the edge and then fill the gap in the centre with pecan halves.
Are you nuts about pecans?
We know you’ll love this maple pecan slice recipe too.
