This incredibly soft and moist vegan apple and pear bundt cake is one of the best desserts for autumn! A mix between a pound cake and a traditional cake, perfectly spiced with cinnamon and ginger, and simply decorated with a sprinkle of powdered sugar. This old fashioned dessert is a crowd pleaser every time and no one will guess it is dairy free, egg free, nut free, and vegan!
This cake is perfect for Thanksgiving or Christmas when you have a lot of hungry people ready for cake! Plus, not everyone likes pumpkin pie, so a slice of this still gives you all the warm and cozy flavors, just minus the pumpkin.
Ingredients
For the full list of ingredients, complete with recipe amounts, please see the recipe box below.
- Apples: Use your favorite apples when making this cake. I like to use a combination of apples for texture and flavor, think varieties like fuji, gala, granny smith, etc. But my favorite to use is the Honeycrisp apple as it is both sweet and a little tart!
- Pears: I typically use a green variety of pear in this cake as it’s one I can get most often, like Anjou and Bosc.
- Dairy Free Yogurt: This helps to keep the cake super moist while also acting as an egg replacer. Use a plain, unsweetened type if possible. My favorite in testing was Silk Plain Soy yogurt.
Instructions
Make sure to check out the recipe card below for the full recipe and ingredient list.
- Mix the wet ingredients. In a large bowl, whisk together the oil, applesauce, brown and white sugars, vanilla, flax eggs, and the grated apples and pears.
- Add the dry ingredients. In the same bowl, add the flour, baking powder and soda, pumpkin pie spices, and salt. Mix well.
- Transfer to a well greased bundt pan. Make sure the bundt has been liberly coated with oil or butter so it doesn’t stick! Place it on a baking sheet to catch any overflow and to make transferring in and out of the oven easier.
- Bake. Bake the cake at 350F/180C for 55 to 65 minutes or until a toothpick comes out clean. This cake is large so it has a longer bake time.
- Flip and cool immediately. The best way to cool a bundt cake is to let it rest for 5 minutes upside down (just like it baked) and then flip the whole thing over onto a wire cooling rack. Don’t remove the hot bundt pan from around the cake! Let it cool surrounding the cake for the best results. Then, it should just naturally pop out, or you can give it a little wiggle when it’s cool enough to handle.
How to Store
Countertop: Cover the cake lightly and store on the countertop for 2 days.
Fridge: Cover the cake lightly (I flip a box upside down and use the lid as a base!) and keep in the fridge for up to a week.
Freezer: Allow the cake to cool completely. Cover tightly and store in the freezer for up to 3 months. Thaw the cake in the fridge overnight before dusting with powdered sugar and serving.
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Equipment
- Mixing bowls and spoons
- Measuring cups and spoons
- Bundt cake pan for 10-cups of batter
- Baking tray
- Oil for pan
- Whisk
- Grater
Ingredients
- 1/2 cup apple grated, about 1 large apple
- 1/2 cup pear grated, about 1 large pear
- 2 tablespoons flaxseeds
- 5 tablespoons hot water
- 1/2 cup oil
- 1/2 cup applesauce
- 1/2 cup vegan yogurt
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 1 tablespoon vanilla
- 3 cups all purpose flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 tablespoon pumpkin pie spice
- 1/4 teaspoon salt
- 1/4 cup powdered sugar for dusting
Instructions
- Preheat the oven to 350°F/180°C and generously coat your bundt pan in oil or vegan butter. Set aside. Make sure the oven rack is in the middle of the oven.
- Make the flax egg. In a small mixing bowl, whisk together the 2 tablespoons of ground flax seeds with very hot water. Set aside to gel for 5 minutes.
- Grate the fruit. Using a grater, grate the apples and pears into medium size pieces.
- Mix the wet ingredients. In a large bowl with a whisk, combine the grated apple and pear along with the oil, applesauce, vegan yogurt, brown sugar, granulated sugar, vanilla, and flax egg.
- Add the dry ingredients. Into the same bowl, add the all purpose flour, baking powder, baking soda, pumpkin pie spice, and salt. Switch to a spatula and mix well, being sure to scrape the sides of the bowl.
- Transfer. Carefully spoon the batter into the prepared bundt cake pan. After filling, drop the pan about 3 inches onto the countertop once or twice to remove any air pockets and to help the batter settle into the corners. Place the bundt pan onto a baking sheet to make placing and removing it from the oven easier.
- Bake. Bake the cake for 55 to 65 minutes, or until a toothpick is removed cleanly. You can test the temperature of the cake as well, making sure it is over 190°F/80°C.
- Cool. Remove the cake from the oven and let it rest for 5 minutes. After 5 minutes, use a wire rack and flip the cake over onto the rack. Don’t remove the hot pan from around the cake. Let the cake cool with the pan as a hat for about an hour. The cake should naturally fall out. If it doesn’t, you can give it a little wiggle and it should release. Let it cool completely before decorating with powdered sugar on top. Slice and enjoy!!
Notes
Nutrition
More Cake Recipes
Welcome to the Vegan Cakes + Cupcakes index, where adding sprinkles is always an option! From classic chocolate cake to spicy carrot cupcakes, these desserts are easy to make but always super impressive.
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