vegan ginger pear bundt cake
This Vegan Ginger Pear Bundt Cake is super simple to make, and so delicious. This soft cake is packed with fresh pear pieces and crystallized ginger for a taste of fall!
Servings: 12
Ingredients
- 2 tablespoon ground flaxseed + 6 tablespoon water
- 1 cup packed dark brown sugar
- 1¾ cup all-purpose flour
- 1½ teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ cup vegan butter at room temperature
- ⅓ cup nondairy yogurt {I used Silk soy milk vanilla yogurt}
- ¼ cup vegetable oil
- 1 tablespoon vanilla extract
- ½ teaspoon cinnamon
- ½ teaspoon powdered ginger
- ⅔ cup unsweetened nondairy milk
- ¼ cup crystallized ginger pieces
- 1 cup fresh pear chunks
Instructions
- To make the cake, first preheat oven to 350F and spray a bundt pan with nonstick baking spray.
- In a small bowl, whisk together the ground flaxseed with the water and set aside to thicken.
- In the bowl of a stand mixer, combine the flour, baking powder, baking soda, cinnamon, ginger, salt, and sugar.
- Add in the vegan butter, and beat on low until it's incorporated and has a sandy texture.
- In a small bowl, whisk together the oil, flaxseed mixture, nondairy yogurt, vanilla extract, and add them to the dry ingredients. Mix until combined.
- Finally, pour in the unsweetened nondairy milk, and beat on medium-low until smooth and creamy.
- Add in the crystallized ginger pieces and pears, and gently combine.
- Pour batter into prepared pan and bake for 45-50 minutes, until cake is set in the center and a toothpick comes out clean.
- Let cool slightly in the pan, then turn out onto a serving dish to finish cooling. Sprinkle with powdered sugar and enjoy!