Pear Cake Vegan

Ready in

3 hours


30 min


60 min


12 Person






Ciambellone without eggs and butter


The vegan pear cake is a donut that the dough has been elaborated with ingredients not of animal origin, such as eggs, milk and butter, which are, normally, the main base of desserts, some of these I dared to replace them with vegetable products, while the eggs I have completely eliminated. The recipe for the vegan pear cake was born like this, on the spot, as I say, “A refrigerator cleaner”, that is, I look at what I have available and without thinking too much I assemble things, sometimes truly exceptional recipes come out, of which also this dessert is part of it, the confirmation was given to me not only by my vegan friend for whom I made the recipe but, by anyone who tasted it.

The vegan pear cake is a soft and tasty dessert, excellent for breakfast, snack, tea with friends, ideal for children, especially for those with eggs or lactose intolerance problems.


  • 750 g flour 00
  • 500 g white soy yogurt
  • 400 g sugar
  • 250 ml corn oil
  • 400 ml almond milk
  • 4 pears abate variety
  • 100 g dark chocolate drops
  • 20 g cinnamon
  • 20 g vanilla
  • 32 g baking powder
To Grease
  • 50 g margarine
  • 50 g flour 00



Wash the pears, dry them, peel 2, remove the seeds and cut them into cubes

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Put the pear ratatouille in a bowl, sprinkle with the sugar, cinnamon and vanilla, mix well and leave to macerate for 10 minutes

In another bowl, large enough to contain all the ingredients, put the flour, yogurt, oil, chocolate chips, sifted baking powder and the pears you have put to macerate

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Begin to mix all the ingredients with your hands and gradually add the almond milk. Continue to knead it until you have obtained a homogeneous mixture

Grease the whole mold well with the margarine, then sprinkle it with flour, remove the excess flour and pour all the dough evenly into it

Cut the other 2 pears in half without peeling them, remove the core and seeds, cut them lengthwise into thin slices, coat the entire surface of the cake and sprinkle with sugar and cinnamon

Bake in static mode, previously heated to 180°C (360°F), cook for 50 minutes, then lower to 160°C (320°F) and cook for another 20 minutes. Insert a toothpick in the center of the cake, if it comes out dry it means that it is cooked otherwise let it stay another 10 minutes

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Remove from the oven, let it evaporate for 10 minutes in the mold

Turn it out of the mold and let it cool on the grill, otherwise, place it upside down on a tray for 10 minutes

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After you turn it over with another tray, let it stay 10 minutes, turn it over again, let it stay another 10 minutes and turn it over again. In this way you avoid the formation of that water underneath


  1. The flours are not all the same, therefore, when you knead, adjust with water, the dough should not be too hard or even less soft.
  2. The flour must be strictly semolina.
  3. Do not leave the pasta uncovered otherwise it will dry out.


  1. The pear ciambellone can be stored for 2-3 days at room temperature, always covered by a bell *.


  1. Knife
  2. chopping board
  3. Oven
  4. 30 cm donut mold
  5. 2 trays
  6. Grid
  7. 2 bowls