Banana and Pear Cake (Vegan)

PIn it

Introduction

This vegan cake layers fluffy, mashed-banana sponge with whipped coconut cream, rose jam, and fresh fruit—ready in about an hour from start to finish. The combination of rice flour and white flour keeps the crumb tender, while the olive oil keeps things moist without dairy. It’s a straightforward layer cake that works as a dinner-party dessert or a weekend treat.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 65 minutes
• 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

• Extra fruit layers: Add thin slices of apple or additional banana between the cream layers for more moisture and natural sweetness without extra sugar.
• Coconut milk swap: Replace the rice milk with full-fat coconut milk for a richer, denser crumb and deeper coconut flavor throughout.
• Rose jam alternative: Use apricot jam, raspberry jam, or fig jam if rose jam isn’t available; each will shift the flavor but maintain the jammy, fruity character.
• Chocolate shavings instead of grating: Use a vegetable peeler on a dark chocolate bar to create larger, more elegant curls instead of fine grated pieces.
• Single-layer cake: Skip the horizontal slicing and simply frost the top and sides of one cake layer, reducing assembly time by 10 minutes.

Tips for Success

• Let the mashed bananas sit for 1–2 minutes after mashing; this releases natural moisture and helps the batter bind more evenly.
• Check cake doneness at 40 minutes with a skewer; overbaking will dry out the crumb, so pull it when the skewer has just a few moist crumbs clinging to it.
• Chill the whipped coconut cream in the fridge for 5 minutes before spreading; cold cream holds its shape better between layers and doesn’t squish the cake.
• Slice the banana and pear just before decorating so they don’t brown or lose firmness; you can toss them lightly in a little lemon juice if making them ahead.
• The 15-minute final chill is essential—it sets the cream filling and makes the cake easier to cut cleanly without sliding layers.

Storage and Reheating

Fridge: Store in an airtight container on a shelf (not the door) for up to 3 days. The cake will firm up slightly and flavors meld, which is actually an improvement. The fresh fruit topping will soften after day two.

FAQ

Can I make this cake gluten-free?

Yes. Replace the white flour and rice flour with a 1:1 gluten-free flour blend (ensure it includes xanthan gum) in the same total amount. The texture may be slightly denser, but the cake will still bake and slice cleanly.

What if I don’t have rose jam?

Any jam with a similar texture will work—apricot, raspberry, blackberry, or plum are all good choices. Avoid very runny jams, as they’ll seep between layers; if your jam is thin, you can reduce it slightly in a saucepan first.

Can I use regular coconut milk instead of rice milk in the batter?

Yes, but use the lighter variety (not full-fat coconut cream) or thin full-fat coconut milk with a little water. Full-fat coconut milk straight from the can may make the batter too rich and heavy, and the cake could sink in the center.

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

Whip it for 3–4 minutes with an electric mixer until it forms soft peaks—the cream should hold its shape when you lift the beaters but still fall over slightly. Overwhipping turns it grainy and separates the liquid from the solids.