Banana and Pear Cake (Vegan)

Introduction

This vegan cake layers mashed banana and rice flour with whipped coconut cream, rose jam, and fresh fruit—no eggs, dairy, or refined oil required. The cake itself is tender and moist from the banana and olive oil, while the decoration of pear slices, chocolate, and coconut shavings turns it into a showpiece. It takes about 90 minutes total and works as a weekend dessert or special occasion cake.

Recipe Details

• Prep Time: 25 minutes
• Cook Time: 40–45 minutes
• Total Time: 65–70 minutes (plus 15 minutes chilling)
• Servings: 8–10

Ingredients

Base

• 3 bananas, mashed until smooth
• 1 cup of brown sugar
• ½ cup olive oil
• 1 cup of rice milk or coconut milk
• 2-2½ cups of white flour
• ½ cup rice flour
• 10 g baking powder

Decoration

• ~500 g of coconut cream
• 250 g rose jam
• 1 banana, peeled and sliced
• 1-2 pears, peeled and sliced
• 100 g dark chocolate
• ½ cup coconut shavings

Instructions

Cake base

1. Preheat the oven to 180°C.
2. Mix in the brown sugar, olive oil, and rice/coconut milk.
3. Combine both flours and the baking powder. Gradually mix the dry mixture into the batter.
4. Spread the batter in a non-stick cake pan.
5. Bake at 180°C until the cake is browned and tests clean when poked with a skewer. This should take about 40-45 minutes, depending on the oven.
6. When cooled, slice the cake horizontally into 2-3 layers.

Decoration

1. Whip the coconut cream until fluffy.
2. Spread the rose jam and cream between the cake layers, leaving some for the topping.
3. Decorate the cake with the remaining whipped coconut cream, the banana, and pear slices.
4. Grate dark chocolate on top if desired.
5. Stick the coconut shavings on the side.
6. Put the cake in the fridge for 15 minutes to cool and harden.
7. Cut and serve.

Variations

• Spiced cake base: Add 1 teaspoon cinnamon and ½ teaspoon ground ginger to the dry mixture. This deepens the flavor without competing with the floral jam and fresh fruit topping.
• Coconut cream alternative: Replace the whipped coconut cream with whipped aquafaba (the liquid from a can of chickpeas). Whip it with a little sugar and vanilla powder to mimic the sweetness and texture of the original.
• Different jam: Swap rose jam for apricot, strawberry, or raspberry jam. Each pairs well with pear and chocolate but shifts the flavor profile from floral to fruity.
• Chocolate drizzle instead of grated: Melt the dark chocolate and drizzle it over the top before serving rather than grating. This gives a glossier finish and is easier to control.
• Single-layer cake: Skip the horizontal slicing and simply top the baked cake with jam, cream, and fruit for a faster assembly with a more rustic presentation.

Tips for Success

• Mash the banana thoroughly: A few lumps are fine, but a smooth banana batter ensures even moisture and a tender crumb throughout the cake.
• Don’t overmix the dry ingredients into the batter: Stir just until no flour streaks remain; overworking develops gluten and makes the cake dense.
• Test for doneness with a skewer: At 40–45 minutes, insert a skewer into the center. If it comes out clean or with only a few moist crumbs (not wet batter), the cake is done. Baking times vary by oven, so check early.
• Chill before slicing horizontally: Let the cake cool completely to room temperature before attempting to slice it into layers. A chilled cake is firmer and less likely to crumble.
• Whip the coconut cream cold: Refrigerate the can of coconut cream for at least 2 hours beforehand, then scoop only the solid cream from the top and whip it. This yields the best volume and texture.

Storage and Reheating

To serve, remove from the fridge 10–15 minutes before eating so the cake reaches room temperature and the flavors open up. No reheating is needed or recommended—this cake is best served cold or at room temperature.

FAQ

Can I bake this cake a day ahead and decorate it the morning of serving?

Yes. Bake and cool the cake completely, wrap it tightly in plastic wrap, and store it at room temperature overnight. Decorate with the coconut cream, jam, and fruit the morning of serving so the topping stays fresh and the cake doesn’t dry out.

What if I can’t find rose jam?

Apricot, strawberry, or raspberry jam work equally well and are usually easier to find. Choose a jam with a similar texture (not too thick or runny) so it spreads smoothly between layers.

Can I use regular milk instead of rice or coconut milk?

No. This is a vegan cake, so use a plant-based milk. Rice milk and coconut milk both work; rice milk is more neutral in flavor, while coconut milk adds a subtle sweetness and richness.

How do I know when the coconut cream is whipped enough?

Whip until it holds soft peaks and looks fluffy and airy, similar to lightly whipped regular cream. Stop before stiff peaks form, as over-whipping can make it grainy.