Mom's Healthy Pear Cake (vegan)

reading time: 2 min

Last fall I shared my mom's healthy apple cake, this year I'm sharing another one of mom's made up recipes: a healthy pear cake with almonds and white wine (don't worry, the alcohol will evaporate during baking).

The sweetness of the pears, paired (pear-ed, gettit 😜) with the nuttiness of the almonds, the slight zing of the lemon and the fruity tartness of the white wine are just.... mmmh!

My parents have a gnarly old pear tree in their garden that yields heaps of fruit every other year, and this year we didn't only get pears from my parents, but also from a colleague of mine. 

So a pear cake was in order. Obviously.


Preparation time: 60 mins  
Main ingredients: pears, yeast, spelt flour
difficulty level: easy
makes: one 9-inch spring form
suitable for: vegan, lactose-free, wheat-free, soy-free, refined sugar free


1 2/3 cups (200g) spelt flour (type 1050)
1 2/3 cups (200g) wholegrain spelt flour
1/3 cup (30g) almond meal (or chopped almonds / sunflower seeds)
1 package (9g) dry yeast
pinch of cinnamon
pinch of salt
2/3 cup (120g) coconut blossom sugar
8 tbsp (100g) coconut milk
1 tbsp coconut oil
2 tbsp plant-based milk, e.g. almond milk
3 flax eggs
zest of 1/2 an organic lemon
1/2 tsp vanilla extract
2 tbsp dry white wine or apple juice (the alcohol will evaporate during baking)

6-7 pears, peeled and sliced
optional: sliced almonds on top


Preheat oven to 338°F or 170°C.

In a large mixing bowl, combine dry ingredients: flour, almond meal, sugar, dry yeast, cinnamon, and salt. In a separate bowl, whisk together the "flax eggs" Add "egg" mixture, coconut milk, coconut oil, water, vanilla extract, lemon zest and white wine to the dry ingredients. Mix using a hand mixer to form an even batter. The batter will be rather dry.

Spread the batter evenly in a greased 9-inch spring form. 

Peel and slice your pears if you haven't already. Arrange the pears slices on top of the batter in overlapping circles, pressing lightly into the batter. Sprinkle with sliced almonds. 

Bake for 40 minutes, or until a toothpick inserted in the centre comes out clean. Cool in the pan on a wire rack for 10 to 15 minutes before serving.

Serve with a scoop of vanilla ice cream, vanilla sauce, or a dollop of vegan whipped cream and a dash of cinnamon on top.