A beautifully moist, spiced, and comforting dessert, this Sticky Pear Ginger Cake brings together tender slices of juicy pear and the warming depth of ground ginger. With a caramelized, sticky topping and a soft, fluffy crumb, this cake is perfect for cozy fall afternoons, weekend teatime, or as a unique and memorable vegan dessert.
Why You’ll Love This Recipe
I love how this cake balances sweetness and spice so effortlessly. The sticky, syrupy pears bake into a rich caramel-like topping, while the batter stays fluffy and moist thanks to applesauce and plant-based milk. It’s completely dairy-free and egg-free, and I can make it gluten-free with a simple flour substitution. The aroma alone is reason enough to bake this, and the results always feel impressive but require minimal effort.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 ripe pears, peeled, cored, and sliced
1/4 cup maple syrup or golden syrup
1/2 cup unsweetened applesauce
1/2 cup brown sugar (or coconut sugar)
1/2 cup plant-based milk (such as almond or oat)
1/3 cup neutral oil (like sunflower or grapeseed)
1 tbsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp salt
1 tsp vanilla extract
1 1/2 cups all-purpose flour (can sub gluten-free blend)
1 tsp baking soda
1 tbsp apple cider vinegar
Directions
I preheat the oven to 350°F (175°C) and lightly grease an 8-inch round or square cake pan. I also line the bottom with parchment paper to help the sticky topping release cleanly.
I arrange the pear slices in a fan or single layer across the bottom of the pan, then drizzle the maple syrup (or golden syrup) evenly over them.
In a large mixing bowl, I whisk together the applesauce, brown sugar, plant-based milk, oil, ginger, cinnamon, cloves, salt, and vanilla until everything is smooth.
I sift in the flour and baking soda and gently fold the mixture until just combined — I make sure not to overmix.
Right before pouring the batter into the pan, I stir in the apple cider vinegar.
I pour the batter over the pears and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
I let the cake cool in the pan for about 10 minutes, then carefully invert it onto a plate so the sticky pear layer is on top.
I like serving it warm or at room temperature. It’s wonderful on its own or with a scoop of vegan whipped cream.
Servings and timing
Servings: 8
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Calories per serving: 265 kcal
Variations
I sometimes use fresh grated ginger instead of ground for a spicier kick.
If I’m out of pears, apples or even bananas sliced lengthwise make a delicious alternative topping.
For a nutty twist, I mix chopped walnuts into the batter or sprinkle them over the pear layer.
I’ve tried it with molasses instead of syrup for a deeper, more robust flavor.
To make it festive, I add a pinch of nutmeg or a splash of orange zest to the batter.
Storage/Reheating
I store leftovers covered at room temperature for up to 2 days, or refrigerate them for up to 5 days. For longer storage, I freeze individual slices wrapped tightly for up to 3 months.
To reheat, I warm slices in the microwave for about 20–30 seconds, or in the oven at 300°F (150°C) until heated through. It’s especially tasty warm.
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FAQs
What type of pears work best in this cake?
I like using ripe but firm pears like Bartlett or Anjou. They hold their shape while baking and give that juicy, tender bite.
Can I make this cake gluten-free?
Yes, I just substitute the all-purpose flour with a gluten-free blend. I choose a 1:1 baking blend with xanthan gum for best texture.
Is it okay to use a different sweetener?
Absolutely. I’ve used coconut sugar instead of brown sugar and golden syrup instead of maple syrup. It still turns out great, just with slight flavor differences.
Can I make this ahead of time?
Yes, I often bake it a day in advance. It keeps well and the flavors deepen overnight. I just wait to invert it until shortly before serving to keep the topping intact.
Do I need to peel the pears?
I usually peel them because the texture turns out smoother, but if I’m short on time or like a bit of chew, I leave the skins on. It’s a personal preference.
Conclusion
This Sticky Pear Ginger Cake is a warm, spiced, and comforting treat that I love making when I want something a little different from the usual fruit desserts. It’s simple enough for everyday baking but has that special look and flavor that makes it feel celebratory. Whether it’s fall, winter, or any time I want cozy vibes, this cake delivers every time.
📖 Recipe:
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Sticky Pear Ginger Cake
- Total Time: 55 minutes
- Yield: 8 servings
- Diet: Vegan
Description
A moist, spiced vegan dessert featuring juicy pear slices baked into a sticky caramel-like topping with a soft, fluffy ginger-spiced cake base. Perfect for fall or any cozy occasion.
Ingredients
2 ripe pears, peeled, cored, and sliced
1/4 cup maple syrup or golden syrup
1/2 cup unsweetened applesauce
1/2 cup brown sugar (or coconut sugar)
1/2 cup plant-based milk (such as almond or oat)
1/3 cup neutral oil (like sunflower or grapeseed)
1 tbsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp salt
1 tsp vanilla extract
1 1/2 cups all-purpose flour (can sub gluten-free blend)
1 tsp baking soda
1 tbsp apple cider vinegar
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease an 8-inch round or square cake pan and line the bottom with parchment paper.
- Arrange the pear slices in a fan or single layer across the bottom of the pan. Drizzle the maple syrup or golden syrup evenly over the pears.
- In a large bowl, whisk together the applesauce, brown sugar, plant-based milk, oil, ground ginger, cinnamon, cloves, salt, and vanilla extract until smooth.
- Sift in the flour and baking soda. Gently fold the mixture until just combined, being careful not to overmix.
- Stir in the apple cider vinegar just before pouring the batter into the prepared pan.
- Pour the batter over the pear slices and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for about 10 minutes, then carefully invert it onto a plate so the sticky pear layer is on top.
- Serve warm or at room temperature, optionally with vegan whipped cream.
Notes
Use ripe but firm pears like Bartlett or Anjou for best texture.
Fresh grated ginger can be used for a spicier flavor.
Substitute apples or bananas if pears are unavailable.
Chopped walnuts can be added for a nutty variation.
For deeper flavor, try using molasses instead of syrup.
Add nutmeg or orange zest for a festive twist.
Store at room temperature for 2 days, refrigerate up to 5 days, or freeze for up to 3 months.
Reheat slices in the microwave for 20–30 seconds or in the oven at 300°F (150°C).
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 265
- Sugar: 20g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
