Servings
Font
Back
5.0 from 9 votes

Vegan Gingerbread Pear Bundt Cake with Caramel Sauce

Bold gingerbread cake studded with chunks of pear and baked in bundt form. What could be better than this super-moist, in-your-face cake? The (also vegan) caramel sauce drizzled on top, of course!

Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 30 mins
Servings: 8 -10
Calories: 649 kcal
Course: Dessert , Baked Goods
Cuisine: American

Ingredients

For the Gingerbread Pear Bundt Cake:
  • ½ cup coconut oil melted + a little more for greasing the pan
  • 3 cups whole wheat pastry flour white whole wheat flour or all-purpose flour
  • 1 ½ teaspoons baking soda
  • ½ teaspoon salt
  • 1 tablespoon ground ginger
  • 1 teaspoon freshly ground nutmeg
  • ⅛ teaspoon ground cloves
  • 1 ½ cups warm water
  • 1 ½ cups brown sugar
  • ¼ cup molasses not blackstrap
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons vanilla extract
  • 3 medium pears peeled and diced ½-inch (about 3 cups diced)
  • ¼ cup powdered sugar for dusting the top if desired
For the Caramel Sauce:
  • 1 cup full-fat coconut milk
  • 2 teaspoons vanilla extract
  • ⅛ teaspoon salt
  • ¾ cup white sugar (organic for vegan-friendly)
  • ⅓ cup water

Instructions

    Cup of Yum
  1. Preheat oven to 350°F. Grease bundt pan with a little coconut oil - 1 or 2 teaspoons - and set aside.
  2. In a large bowl, whisk together the flour, baking soda, salt, ginger, nutmeg and cloves.
  3. In a medium bowl, whisk together the melted coconut oil, water, brown sugar, molasses, vinegar and vanilla.
  4. Make a well in the dry ingredients and pour in the wet ingredients. Use a whisk to mix the batter together just until combined. The batter will be rather loose and wet. Fold in the pears.
  5. Pour batter into the bundt pan and bake until the cake begins to pull away from the edges slightly and a toothpick inserted into the center of the cake comes out nearly dry, 45 to 60 minutes.
  6. Let cool for 5 minutes then use a knife to carefully loosen any stuck sides. Invert cake over a wire rack and lift off the pan. Let cake cool completely.
  7. Carefully transfer cooled cake to platter or cake plate and dust with powdered sugar, if desired.
  8. While the cake cools, make the caramel sauce. In a small bowl, whisk together the coconut milk, vanilla and salt. Set aside.
  9. Add the sugar and water to a medium saucepan over medium-high heat. Stir just to combine, but do not stir after that! Allow mixture to come to a boil and watch it carefully. After about 6 minutes, the mixture will start to turn golden, then light brown, and it will smell like caramel. As soon as it has turned brown, slowly pour in the coconut milk mixture. The caramel will bubble enthusiastically at first. If the sugar hardens around the whisk, don't worry, this is normal - just keep stirring and it will dissolve. Continue cooking, stirring occasionally, until the caramel sauce has thickened, about 5 minutes.
  10. Slice cake and put on plates. Drizzle individual servings with the caramel sauce. Serve.

Notes

  • The caramel sauce may be made ahead of time and kept refrigerated in an airtight container. It keeps well for up to 5 days. Allow the sauce to come to room temperature to thin out a bit before serving. You can also warm it in the microwave for a few seconds to speed up the process.

Nutrition Information

Calories 649kcal (32%) Carbohydrates 115g (38%) Protein 7g (14%) Fat 21g (32%) Saturated Fat 17g (85%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Sodium 411mg (17%) Potassium 528mg (15%) Fiber 7g (28%) Sugar 77g (154%) Vitamin A 21IU (0%) Vitamin C 3mg (3%) Calcium 86mg (9%) Iron 4mg (22%)

Nutrition Facts

Serving: 8-10

Amount Per Serving

Calories 649

% Daily Value*

Calories 649kcal 32%
Carbohydrates 115g 38%
Protein 7g 14%
Fat 21g 32%
Saturated Fat 17g 85%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 1g 5%
Sodium 411mg 17%
Potassium 528mg 11%
Fiber 7g 28%
Sugar 77g 154%
Vitamin A 21IU 0%
Vitamin C 3mg 3%
Calcium 86mg 9%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.