Go Back
+ servings
Pear and fresh ginger cake on a piece of parchment.
Print Pin
4.93 from 14 votes

Easy Pear and Fresh Ginger Cake (Vegan)

Easy Pear and Fresh Ginger Cake is quick to make, light & beautifully moist. Combination of sweet, sticky pears and hint of spice from fresh ginger is divine! Perfect on its own with a cuppa or with some ice cream for more elaborate dessert!
Course Afternoon Tea, Cake, Dessert, Treat
Cuisine British, International
Keyword fresh ginger, pear and ginger cake, pear cake, vegan cake
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8 slices
Calories 340kcal
Author Jo Allison


  • 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


  • 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!


  • 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. 
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. 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.


Serving: 0g | Calories: 340kcal | Carbohydrates: 54g | Protein: 3g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 1g | Sodium: 83mg | Potassium: 248mg | Fiber: 4g | Sugar: 29g | Vitamin A: 78IU | Vitamin C: 7mg | Calcium: 86mg | Iron: 2mg