Easy Pear and Fresh Ginger Cake is quick to make, light & really moist. Combination of sweet, sticky pears and hint of spice from fresh ginger is divine!
If you're a fan of cakes with fresh fruit you will love my Pear and Fresh Ginger Cake.
It's super quick and easy to prepare, really delicious and satisfying either on its own with a cup of tea or with some vegan cream or ice cream as a full-blown dessert.
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✔️ Why you will love this recipe!
- Vegan friendly.
- Quick and easy, perfect for impromptu baking.
- No mixer necessary.
- Using simple ingredients & fresh, seasonal fruit.
- Super moist and really delicious.
- Perfect recipe to use your glut of pears.
📝 Ingredients and substitutes
Here's what you will need to make my Easy Pear & Fresh Ginger Cake:
Fresh Pears - Use your favourite pears here, I went for Conference Pears but Comice, Williams (or Bartlett in the US & Canada) will be great too.
Make sure the pears you're using are ripe but still firm and not mushy. If they'e on the smaller side simply peel, core and quarter them. Alternatively and if you've got larger pears, simply cut them into slices that are not too thick or too thin.
Fresh Ginger - I decided to go for fresh ginger in my cake and it worked a treat! I thought that two teaspoons of fresh ginger would make for quite a spicy cake but it wasn't the case. All you get with that amount is gentle warmth and flavour of ginger so if you want a bit more spice you might want to up the quantity to 3 teaspoons or even more.
If you don't have fresh ginger to hand, stem ginger in syrup will work really nicely too!
Vegan Yogurt - I use Plain, Greek Style Alpro Yogurt (UK) but any vegan yogurt will work.
Soya Milk - My preferred plant based milk to use in baking.
Apple Cider Vinegar - For that little boost to help the cake rise. You could use lemon juice or white wine vinegar instead.
Baking Powder + Baking Soda - Our raising agent.
Brown Sugar - Either light or dark, it's up to you.
Ground Cinnamon - It pairs really well with ginger and as it's only a small amount it's definitely not overpowering. Feel free to increase the amount if you're after that cinnamon hit.
Ground Ginger - I've started adding some ground ginger to this cake for that little extra spice but feel free to leave it out. Suggested teaspoon doesn't make it spicy so don't worry.
Oil - I like to use neutral oil like light olive oil or rapeseed here. Sunflower oil will work well too.
Demerara Sugar - To be sprinkled on top of the cake.
🔪 How to make Easy Pear and Fresh Ginger Cake
Ingredient quantities & detailed instructions to be found in recipe card at the bottom of the post.
Preheat the oven to 180C(Fan)/350F/Gas Mark 4 and line the bottom of your cake tin with baking paper.
Put flour, baking powder, baking soda, cinnamon, ground ginger (if using) and sugar in a large bowl and mix gently with a whisk.
Alternatively, sieve all the dry ingredients (with the exception of sugar) into a large bowl, add sugar and give it all a quick mix to incorporate.
Peel and finely grate fresh ginger.
Peel, core and quarter or slice the pears (depending on the size).
In another bowl mix together vegan yogurt, soya milk, vinegar, oil and grated ginger until incorporated.
Make a well in the middle of your dry ingredients and pour in the wet mixture. Fold in gently until fully incorporated but don't overmix.
Pour cake batter into prepared cake tin.
Arrange sliced pears gently on top of the cake batter, pushing them in ever so slightly.
Sprinkle over some demerara sugar and bake in the preheated oven for 40-45 minutes or until skewer inserted into centre comes out clean.
Take the cake out of the oven and let it cool slightly in the tin before taking it out onto the cooling rack to cool completely.
🍽 Equipment
As this cake is super simple to put together you don't even need a mixer.
One thing I would recommend here is a good, non-stick 20cm/8inch springform tin.
🥡 Storage
This cake will keep in the airtight container for 2-3 days.
As it contains fresh fruit, if it's really warm in your kitchen or in the summer, you might want to keep it in the fridge to prevent it from spoiling.
I wouldn't recommend freezing.
💭 Useful Tips
Feel free to adjust the amount of fresh ginger you use. I've suggested 2 teaspoon which give gentle ginger flavour to the cake. If you're after more spice feel free to experiment with more ginger.
Don't overmix the batter. Be gentle with your mixing using folding motion to incorporate all the ingredients. Make sure there's no visible flour left but be gentle.
Feel free to cut your pears into chunks if you prefer, it's totally up to you. Slices are for visual effect only.
Enjoy it warm. I love to give my slice of cake few seconds in the microwave before serving. It turns it into proper pudding especially if served with ice cream.
❓Frequently Asked Questions
This simple cake is absolutely delicious on its own or with a nice cup of tea.
You can also serve it slightly warm with vegan cream, ice cream or even custard if you're after more elaborate dessert.
No it isn't. However, feel free to use your favourite gluten-free flour to make it so. Also make sure that your baking powder and baking soda are also certified gluten-free.
Have you tried my Easy Pear and Fresh Ginger Cake?
Please consider giving it ⭐️⭐️⭐️⭐️⭐️ rating in recipe card below and share your views or tips in the comments.
😋 More fruity bakes you might enjoy
📋 Recipe
Easy Pear and Fresh Ginger Cake (Vegan)
Ingredients
- 180 g plain flour
- 100 g vegan yogurt I use Alpro Greek Style Plain Yogurt (UK).
- 100 ml rapeseed or light olive oil
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoon freshly grated ginger Feel free to use more for extra spice, with 2 teaspoon the cake is not spicy at all. You could also use stem ginger instead of fresh.
- 130 g brown sugar Either light or dark is fine.
- 100 ml soya milk
- 1 teaspoon apple cider vinegar Can be substituted with lemon juice or white wine vinegar.
- 1 teaspoon ground cinnamon Feel free to increase the amount.
- 6 small pears (approx 400g) cored, peeled and quartered or sliced
- 1 Tbsp Demerara sugar to sprinkle over the top
- 1 teaspoon ground ginger optional but recommended
Instructions
- Preheat the oven to 180C(Fan)/350F/Gas Mark 4 and line the bottom of your cake tin with baking paper.
- Put flour, baking powder, baking soda, cinnamon, ground ginger (if using) and sugar in a large bowl and mix gently with a whisk. Alternatively, sieve all the dry ingredients (with the exception of sugar) into a large bowl, add sugar and give it all a quick mix to incorporate.
- Peel and finely grate fresh ginger.
- Peel, core and quarter or slice the pears (depending on the size).
- In another bowl mix together vegan yogurt, soya milk, vinegar, oil and grated ginger until incorporated.
- Make a well in the middle of your dry ingredients and pour in the wet mixture. Fold in gently until fully incorporated but don't overmix.
- Pour cake batter into prepared cake tin.
- Arrange sliced pears gently on top of the cake batter, pushing them in ever so slightly.
- Sprinkle over some demerara sugar and bake in the preheated oven for 40-45 minutes or until skewer inserted into centre comes out clean.
- Take the cake out of the oven and let it cool slightly in the tin before taking it out onto the cooling rack to cool completely.
- Enjoy on its own or with a scoop of vegan vanilla ice cream!
Notes
- Nutritional information is approximate, per serving (based on 8 servings) and should be treated as a rough guideline only.
- You could substitute freshly grated ginger with the same amount of grated or really finely chopped stem ginger.
- Store for 2-3 days in the airtight container. If your kitchen is really warm or is middle of the summer, keep it in the fridge.
- Not suitable for freezing.
Don't overmix the batter. Be gentle with your mixing using folding motion to incorporate all the ingredients. You want no more visible flour.
Feel free to cut your pears into chunks if you prefer, it's totally up to you. Slices are for visual effect only.
Enjoy it warm. I love to give my slice of cake few seconds in the microwave before serving. It turns it into proper pudding especially if served with ice cream.
Nutrition
Update Notes: This recipe was originally published in November 2018 and then tested and converted into fully vegan recipe in May 2022 with updated process photos, text and layout.
Sairah says
Hi Jo,
I have just made this cake for a friend! Today is Eid and tomorrow she will have a brunch.
I slightly tweaked the recipe, adding 1 tsp fresh ginger paste in the cake with 1 tsp cardamom powder.
Then I have made a glaze, to pour over the square cake with melting store bought frosting.
Will put crystallised ginger, ontop to style the glaze.
The recipe was great.
The house smells divine.
Have to stop my family, from sneaking a piece of the gift!
joskitchenlarder says
Hi Sairah, Thank you so much for your lovely comment, it made my morning! Happy Eid and I hope your friend enjoys the cake. 🙂
Rose Halliday says
I made this cake and thought it was incredible! So fluffy, light and moist, and I think that using oil and yoghurt must make it this way. It was lovely!!! I had to cook it for a further 13 minutes than what the recipe suggested, and I would also suggest adding ground ginger to the cake as well as the grated fresh ginger if you would like a more prominent ginger flavour, but other than that, absolutely fantastic, and I will be making it again. Thank you ever so much for sharing this recipe it is probably the best I have ever made!!!
joskitchenlarder says
I'm so pleased to hear that Rose. Thank you so much for such a great feedback! 🙂
Kate says
Hi Jo! This cake looks so delicious! I absolutely love ginger! I wonder could i arrange the pears in concentric rings at the base of the cake, then pour the batter over, and bake in same way - then tip out upside down - do you think that would work just as well?
For a dessert, would it be nice served warm with hot caramel sauce and fresh dollop of cream, or would that be too much do you think?
joskitchenlarder says
Hi Kate, I'm so pleased you like the look of the cake. I don't see why making it more into upside down cake wouldn't work, you can definitely give it a try. Make sure you don't forget generous sprinkle of demerara sugar first before you arrange your pears, that should give you lovely caramelisation. As for the accompaniments, I think you can really go to town here and serve it with whatever you fancy. Hot caramel sauce and cream sound lovely. I hope you enjoy the cake and please let me know how it turned out. 🙂
Kat (The Baking Explorer) says
Pear and ginger are such a fabulous combination, your cake looks amazing!
Mayuri Patel says
my mouth is literally watering looking at the so delicious, soft fruity cake. With ginger flavor, its just the right kind of dessert for a cold evening. Would love it with some hot custard.
joskitchenlarder says
Thank you so much Mayuri! 🙂 It is a perfect cold weather cake and some hot custard would definitely work a treat. 🙂
Jenny walters says
Goodness this looks incredible. Warm fruited cakes with cream is perhaps my favourite dessert of all time. So I'm off to pin this beaut xx
joskitchenlarder says
Thank you Jenny 🙂 Mmm, cream is definitely another delicious serving option. 🙂 xx
[email protected] says
I love rustic autumn cakes like this and the addition of fresh ginger sounds gorgeous. I think I'll have mine warm with custard!
joskitchenlarder says
Aww thank you Anna! 🙂 Warm slice with some custard sounds just the ticket! 🙂
Jenny Paulin says
this looks perfect Jo. I too love an easy cake that incorporates fruit and spice and looks so tempting too. I wouldn't mind trying a slice......or two!
Thank you for linking to #BakeoftheWeek x
joskitchenlarder says
Thank you so much Jenny! 🙂 I am a little bit in love with this cake at the moment lol x
Anca says
Your cake has a lovely texture and some really delicious sounding flavours. Delish!
joskitchenlarder says
Thank you Anca! It was devoured in a day and I've got request for more as soon as fruit and veg delivery box lands on our doorstep with some more pears! 🙂
Choclette says
Oh my, that does look good Jo. I can attest pear and ginger work wonderfully well together. Love these sort of bakes and yours looks totally scrumptious. #CookBlogShare
joskitchenlarder says
Thank you Choclette! I saw so many cake recipes before with pears and ginger and thought they sounded really good but it took me a while to give it a go myself! I really don't know what I was waiting for! lol
Jacqui Bellefontaine says
I love the combination of Pear and ginger in a cake and this one looks delicious I could eat a slice now . Warm with icecream would be good.
joskitchenlarder says
Thank you Jacqui! They do work so well together and yes I wish I had some left for little mid week dessert too! 🙂
mimi rippee says
Pear and ginger are such a wonderful combination. And the cake is obviously moist, which I love. Wondering if crystallized ginger bits would add something as well?
joskitchenlarder says
Thanks Mimi! I would say you can add stem or crystallised ginger instead of or together with fresh root ginger for that extra kick. Both stem and crystallised ginger will add some texture and sweetness too. I think that would be the main difference and I think it would work quite nice. I went for simplicity with this one but might go for some chopped stem ginger when I bake it next time.
Corina Blum says
This cake looks delicious Jo! I think it would be fantastic served warm as a dessert too. I'm craving some now in fact! Thanks for sharing with #CookOnceEatTwice
joskitchenlarder says
Thank you Corina! I was so happy with how it turned out! In fact, I have got some more pears coming in this week's fruit and veg box so I can make it again! 🙂