Banana and Pear Cake (Vegan)

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Introduction

This vegan cake layers mashed banana and pear with whipped coconut cream and rose jam, delivering a light, fruit-forward dessert that works for weeknight dinners or special occasions. The cake itself bakes in under an hour and requires just a bowl and basic pantry staples. Once assembled and chilled, it holds its structure well and tastes even better the next day.

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

• Omit the rose jam for a cleaner, fruit-focused flavor; increase the whipped coconut cream by about 50 g to maintain the creamy layers.
• Swap pears for fresh strawberries or raspberries if you prefer a sharper, more tart contrast to the sweet banana base.
• Replace dark chocolate with melted white chocolate drizzled over the top instead of grated, for a richer finish and slightly different texture.
• Add a thin layer of dairy-free custard or coconut yogurt between the jam and cream layers for extra richness and tang.
• Reduce the coconut cream to 400 g and fold in 100 g of vegan whipped cream alternative if you find pure coconut cream too heavy.

Tips for Success

• Test the cake with a skewer or toothpick before removing it from the oven; a few moist crumbs are fine, but it should not feel wet or batter-like in the center.
• Let the cake cool completely before slicing it into layers; warm cake crumbles and is difficult to handle.
• Whip the coconut cream on high speed for 2–3 minutes to ensure it reaches a light, fluffy consistency; cold coconut cream whips faster than room-temperature cream.
• Slice the banana and pear just before assembly or decoration; both brown and oxidize quickly once exposed to air.
• Chill the assembled cake for at least 15 minutes (longer is fine) so the layers set and stay intact when you cut and serve.

Storage and Reheating

FAQ

Can I bake this cake the day ahead?

Yes. Bake the cake, cool it completely, wrap it in plastic wrap, and store it in the fridge or at room temperature. Slice and assemble it on the day you plan to serve it so the whipped cream and fruit stay fresh.

What if I don’t have rice flour?

Use an extra ½ cup of white flour in its place. The cake will be slightly denser but will still bake through evenly.

Can I use canned coconut cream instead of fresh?

Yes, canned coconut cream works well. Chill the can first, open it, and scoop off the thick cream layer at the top, leaving the liquid behind. Whip the solid cream as directed.

How do I prevent the banana slices from browning?

Slice the banana as close to assembly time as possible. If you must slice ahead, toss the slices lightly in lemon juice to prevent oxidation.