Vegan Italian Pear Almond Cake

This fluffy, sweet Vegan Italian Pear Almond Cake is infused with a nutty almond flavor and topped with in-season sliced pears. the right cake to nibble on within the morning with a cup of coffee or to eat with a nightcap.

Prep Time :  15 minutes
Cook Time : 40 minutes
Yield: 8 Slices

Ingrédients :

  • 1 stick (8 tablespoons) vegan butter, softened at room temperature
  • 2 tbsp Bob’s Red Mill Egg Replacer, mixed with 6 tablespoons water
  • ½ tsp almond extract
  • 1 tsp vanilla extract
  • ¾ cup granulated sugar
  • 1 ½ cup all-purpose flour
  • ½ cup superfine almond flour
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • ⅛ tsp salt
  • ¼ cup +2 tbsp almond milk
  • 2 ripe yet firm pears
  • Sliced almonds
  • Powdered sugar for topping

Directions :

  1. Preheat the oven to 350 degrees F.
  2. In a small bowl, mix together the Bob’s Red Mill Egg Replacer and water. Set aside to thicken for 5 minutes.
  3. In a large bowl, beat together the softened vegan butter and sugar until lighter in color and airy. Mix in the egg replacer, almond extract, and vanilla extract.
  4. On top of the wet ingredients, add the flour, almond flour, baking powder, cinnamon, and salt. Use a fork to sift the dry ingredients and then fold the wet and dry ingredients together.
  5. Add in ¼ cup almond milk. The batter should be quite thick, but if the batter isn’t pourable, add the remaining 2 tbsp of almond milk.
  6. Prepare your springform pan by greasing it and lining the bottom with parchment paper.
  7. Pour the batter into the pan.
  8. Top with the sliced pears and sliced almonds.
  9. Bake for 40 minutes.
  10. Let cool. Top with sifted powdered sugar.

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