Autumn is the season of beautiful fruits and this delicious Vegan Pear, Fig & Ginger Cake is the perfect way to serve up all those slightly over-ripe pears lurking in the fruit bowl! The warm hint of the fresh ginger works really well with the pears and figs without overpowering either of them. This cake is great served warm on a chilly Autumn afternoon with a generous scoop of dairyfree vanilla icecream!
The best part of this cake is that it is quick to make, perfect for a last minute afternoon tea, as a lazy Sunday dessert or for warming up after a sunny stomp in the woods. It would also make a great warming pudding after an evenings Trick or Treating or for a Fireworks Party! It actually takes longer to grate or mash the pear to remove the skin than it does to mix the ingredients together and put it in the oven! I did consider cutting it in half and filling with a nice fig jam or drizzling a warm ginger syrup over the top but actually this cake doesn’t need it. It is what it is, a soft, fluffy, tasty sponge with squidgy figs and a lovely delicate lemon & ginger flavour that makes it the perfect accompaniment for a cup of tea! (It is definitely not one for coffee!)
I really like how the fig quarters on the top just sink in slightly and make a star shape on top of the cake! (Dare I mention the ‘C’ word here??)
I made this after a trip to Waitrose led to a basket of beautiful seasonal British Figs & Pears that all had reduced stickers on! Alys has been off school most of the week feeling a bit rubbish and so we had a girlie day on Friday while I worked from home. We raided the fruit aisle for some natural sources of Vitamin C to ward off whatever nasty she was brewing! Both figs and pears are great sources of Vitamin C and small amounts of minerals including magnanese, potassium and iron. I knew there was a reason I like fig rolls!!
This cake is eggfree, dairyfree, soyfree and suitable for vegans; using ground chia seeds mixed into the flour as an egg replacement. The addition of mashed pear and lemon juice keeps the cake moist and light. You can use slightly less ripe pears for this, they just need to be finely grated and will slightly change the texture but it will still be tasty!
Recipe for Vegan Pear, Fig & Ginger Cake:
- 100 ml Vegetable Oil
- 100 g White Sugar
- Juice of 1 lemon
- 1 Over-ripe mashed pear
- 1/4 tsp Fresh grated Ginger
- 100 ml Koko Dairyfree Milk
- 1 tbsp Ground Chia Seeds
- 200 g Self Raising Flour
- 2 Figs, Quartered
- 1 tbsp Icing sugar (for decoration)
Preheat the oven to 160C and grease or line a 6inch round cake tin. I use silicone baking sheet but greaseproof paper works well too!
In a large bowl whisk the vegetable oil and sugar together before stirring in the grated ginger, lemon juice and mashed pear.
Sift the ground chia seeds and flour together and add to the bowl. Begin to fold in, slowly pouring in the Dairyfree Milk until the cake batter is smooth and thick (but can still be poured.)
Pour into the prepared cake tin and lay the fig quarters, skin side up, on top of the cake batter. (If you want a jammy layer in the middle of the cake you could pour in half the batter, lay over the figs and then cover with the rest)
Bake for 35-40mins until skewer comes out clean. Leave to cool, put extra chopped figs on top and then dust with icing sugar. This cake is really nice served warm with vanilla icecream - dairyfree obviously!
Pin Vegan Pear, Fig & Ginger Cake for Later:
I will add this very lovely cake to FreefromFridays later in the week, alongside the Recipe of the Week, Cookblogshare and UKBloggerClub linkies.
As this recipe is great served warm it is a perfect treat for bonfire night parties or to warm up after a successful Trick or Treat Expedition I am going to add it to this Month’s Tea Time Treats too! This month is hosted by Jo of Jo’s Kitchen!
Finally Next week is cake week – Best. Week. Ever! and the culmination of the British Food Fortnight so I will add these to the Food Year Calender for October over at Charlotte’s Lively Kitchen!