I’ve been experimenting with baking vegan cakes for about a year but I’ve only made four or so in that time. None of them have turned out as good as this one!
I’d really like to try the orange one without eggs, and I’ve been wracking my brain for about three weeks to think of a suitable substitute to beat with the sugar in the first step. Any ideas? No fake egg suggestions please!
My fascination with trying to make the perfect vegan cake stems from the fact that my brother-in-laws girlfriend is vegan, although I’m really interested in the health (and environmental) benefits for myself and hubby too. Just try to forget the fact that I will probably enjoy the cake with a nice big dollop of whipped cream, ha!
Most vegan cake recipes I’ve seen have far too much sugar to make up for the lack of butter and after tasting this cake I think some of the sugar could even be reduced further.
Like most fruit recipes on this blog, this cake was born from a need to use up a large amount of overripe pears. I just can’t bear to throw out past-their-best fruit, especially if it’s seasonal, so bruised little babies usually find their way into cakes, purees, smoothies or chutneys. Where they live quite happily, I might add.
Whether you’ve got overripe pears or you go and buy some for the sole purpose of this cake I hope you find it delicious. Let me know either way!
Vegan Pear Crumble Cake Recipe
- 6 small pears, peeled, cored and chopped (you need 2.5 cups chopped fruit)
- 1/2 cup vegetable oil (I used sunflower oil)
- 1/2 cup caster sugar
- 1/4 cup dark brown sugar
- 1/2 soy milk (I used the Vitasoy brand)
- 2 teaspoons pure vanilla extract
- 1.5 cups almond meal (ground almonds)
- 1 cup plain flour, sifted
- 1 teaspoon baking powder
- 1 teaspoon bi-carb soda (baking soda)
- pinch of cinnamon
- pinch of salt
- 3/4 cup self raising flour
- 1/2 cup dark brown sugar
- 1/2 cup vegan margarine (I used Nuttlex brand)
- 1/2 cup shredded coconut
- 1/4 cup raw walnuts, chopped
- Preheat the oven to 180C (350F). Line a 20cm round cake tin with baking paper with one large sheet, scrunching it down into the corners and making sure the paper comes up over the sides (so you can use it to lift the entire cake out in one piece at the end).
- In a large mixing bowl add the chopped pears, oil, caster and brown sugars, soy milk and vanilla. Stir to combine.
- Add the almond meal, flour, baking powder, bi-carb soda, cinnamon and salt and mix until just combined. Don’t overmix or the cake will turn out ‘gluey’. Pour into the baking tin and smooth the top.
- In a separate mixing bowl make the topping. Add the flour, sugar and margarine and mix with your fingertips until small clumps form. Stir in the coconut and walnuts.
- Sprinkle the crumble topping evenly over the cake, pressing down lightly. Bake for 45-50 minutes or until a skewer inserted into the middle come out with wet crumbs. If the top is browning too quickly after about 30 minutes then cover with aluminum foil for the remaining cooking time. Cool in the tin for 15 minutes then remove to a wire rack. Can be eaten warm or room temperature.