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A vegan apple and pear bundt cake is on a dark serving platter next to a serving knife. Powdered sugar is falling like snow on top of the cake. Flowers are blurred in the background.

Spiced Vegan Apple and Pear Bundt Cake

This incredibly soft and moist vegan apple and pear bundt cake is one of the best desserts for fall! Lots of spices and sugar on top.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 14 slices
Course: cake, Dessert
Cuisine: American, Baked Goods
Calories: 267
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup apple grated, about 1 large apple
  • 1/2 cup pear grated, about 1 large pear
  • 2 tablespoons flaxseeds
  • 5 tablespoons hot water
  • 1/2 cup oil
  • 1/2 cup applesauce
  • 1/2 cup vegan yogurt
  • 3/4 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 tablespoon vanilla
  • 3 cups all purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 tablespoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 1/4 cup powdered sugar for dusting

Equipment

  • Mixing bowls and spoons
  • Measuring cups and spoons
  • Bundt cake pan for 10-cups of batter
  • Baking tray
  • Oil for pan
  • Whisk
  • Grater

Method
 

  1. Preheat the oven to 350°F/180°C and generously coat your bundt pan in oil or vegan butter. Set aside. Make sure the oven rack is in the middle of the oven.
  2. Make the flax egg. In a small mixing bowl, whisk together the 2 tablespoons of ground flax seeds with very hot water. Set aside to gel for 5 minutes.
  3. Grate the fruit. Using a grater, grate the apples and pears into medium size pieces.
  4. Mix the wet ingredients. In a large bowl with a whisk, combine the grated apple and pear along with the oil, applesauce, vegan yogurt, brown sugar, granulated sugar, vanilla, and flax egg.
  5. Add the dry ingredients. Into the same bowl, add the all purpose flour, baking powder, baking soda, pumpkin pie spice, and salt. Switch to a spatula and mix well, being sure to scrape the sides of the bowl.
  6. Transfer. Carefully spoon the batter into the prepared bundt cake pan. After filling, drop the pan about 3 inches onto the countertop once or twice to remove any air pockets and to help the batter settle into the corners. Place the bundt pan onto a baking sheet to make placing and removing it from the oven easier.
  7. Bake. Bake the cake for 55 to 65 minutes, or until a toothpick is removed cleanly. You can test the temperature of the cake as well, making sure it is over 190°F/80°C.
  8. Cool. Remove the cake from the oven and let it rest for 5 minutes. After 5 minutes, use a wire rack and flip the cake over onto the rack. Don’t remove the hot pan from around the cake. Let the cake cool with the pan as a hat for about an hour. The cake should naturally fall out. If it doesn’t, you can give it a little wiggle and it should release. Let it cool completely before decorating with powdered sugar on top. Slice and enjoy!!

Notes

How to Store
Countertop: Cover the cake lightly and store on the countertop for 2 days.
Fridge: Cover the cake lightly (I flip a box upside down and use the lid as a base!) and keep in the fridge for up to a week.
Freezer: Allow the cake to cool completely. Cover tightly and store in the freezer for up to 3 months. Thaw the cake in the fridge overnight before dusting with powdered sugar and serving.