logo
Food Advertising by
Everday Cakes: Vegan Pear, Fig & Ginger Cake (Dairyfree, Soyfree)

Vegan Pear, Fig & Ginger Cake (dairy-free, egg-free, soy-free)

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!

Autumn is the season of beautiful fruits and this delicious Vegan Pear, Fig & Ginger Cake is the perfect way to enjoy them! Dairyfree, Eggfree & Soyfree too

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??)
Autumn is the season of beautiful fruits and this delicious Vegan Pear, Fig & Ginger Cake is the perfect way to enjoy them! Dairyfree, Eggfree & Soyfree too

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:

Pear, Fig & Ginger Sponge (Vegan, dairyfree, eggfree, soyfree)
Cook Time
35 mins
Total Time
35 mins
 
Autumn is the season of beautiful pears & figs and this delicious vegan cake is the perfect way to serve up all those slightly over-ripe ones! 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!
Servings: 6 slices
Ingredients
  • 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)
Instructions
  1. 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!
  2. In a large bowl whisk the vegetable oil and sugar together before stirring in the grated ginger, lemon juice and mashed pear.
  3. 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.)
  4. 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)
  5. 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:

 

Linky Love:

I will add this very lovely cake to FreefromFridays later in the week, alongside the Recipe of the Week, Cookblogshare and UKBloggerClub linkies.

CookBlogShare

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!

Tea Time Treats

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!

Charlotte's Lively Kitchen - #TheFoodCalendar

Mummy in a Tutu
Link up your recipe of the week
A Cornish Mum



21 thoughts on “Vegan Pear, Fig & Ginger Cake (dairy-free, egg-free, soy-free)”

    • Thank you lovely – it was really good!! I just need to work out a way of conquering the eggfree gluten free baking now so that my lovely bestie can enjoy a good chunk of this too!!

  • Far too early for the C word, you need to wait until at least November for that kind of talk!

    It sounds absolutely delicious, I really need to attempt a vegan cake sometime. The idea of removing the eggs seems a bit scary to me but I’ve seen so many amazing ones from fellow bloggers that I feel the need to jump in and give it a try.

    • Haha! Yes I agree, far too early! Although Hubby has found the mince pies in the shops already!! Yes definitely have a go, Its taken me a good few months to perfect the sponge cake recipe! there are loads of options to replace the eggs, grated fruit & veg, lemon juice, vinegar, ground chia seeds (my favourite) and golden syrup is good too! Best advice is to try one (this one is quite a good basic one) and play around with the flavours and egg replacers from there! plus once you eat a good vegan chocolate cake it will become your go to cake recipe! x

    • Thank lovely! Its taken a while to perfect the vegan baking as I don’t like adding chemical/processed egg replacers and I can’t use peanut butter or banana! E’s egg allergy kind of gave me the push I needed to finally perfect it! x

  • What a clever recipe Midgie. It looks utterly divine and the flavours sound amazing….. I love everything about it!
    I recommended your blog to a friend at work the other day who has an egg-intolerant child. She’s going to find loads of goodies here…. x

    • thank you lovely! It was so good I really want some now! Ah thanks hun, if there is anything I can do to help then just yell, egg free is a bit overwhelming to start with! xxx

  • Oh my goodness, what a beauty! Pear, Ginger and figs are a match made in heaven. I would love a slice of this gorgeous big cake with a cup of tea! Thanks for joining in with #FreeFromFridays

  • Pears – check. Figs – check. Ginger – check. Rumbly tummy…. hell yeah!

    It’s so good when I come across a cake recipe that I’d really like to make, and then I discover that it’s already vegan. Fantastic… and thank you!

    • LOL! Its such a pretty looking cake and I love using fresh figs whenever I can find them! It is great when you find recipes that you really want to try and you don’t have to work out how to adapt them for you to actually eat them! Enjoy lovely xxx

    • Ah thank you! There are a lot of vegan recipes on here especially baking ones as the Peachicks are allergic to dairy & eggs – if you can eat it soya makes a good alternative for cheeses and silken tofu makes amazing looking cheesecakes – just wish we could eat them!! Good luck, let us know how you get on if you do – have you had a look at the veganuary stuff? I keep thinking about going vegan as we are halfway already – its just hard to find the protein for the girls when chickpeas, quorn & tofu are unsuitable too! x

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.


logo
Food Advertising by
logo
Food Advertising by

By continuing to use the site, you agree to the use of cookies. more information

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Close