Vegan Cardamom Honey Pear Loaf with Flax Egg
Aromatic cardamom loaf cake studded with fresh pear slices and sweetened with honey. Made with a flax egg binder and whole meal flour for texture, this vegan-adaptable cake balances warm spice with fruit and earthy oat milk. Moist, fragrant, and simple to prepare.
Ingredients
- 1 ½ cup all-purpose flourspelt flour1:1whole_grain
nuttier flavor, slightly denser crumb
- ½ cup plus 2 tbsp whole meal flour
- ⅓ cup cane sugar
- 1 tsp baking powder
- 2 tsp ground cardamom
- 2 tbsp flax meal
- 6 tbsp water
- ¾ cup vegetable oil
- ½ cup oat milk
- 1 tbsp honey, omit for vegan(optional)
- 1 whole pear, washed, peeled, cored, sliced
Instructions
- 1
Heat oven to 350°F and line a loaf pan with baking paper
- 2
Mix dry ingredients together in a large bowl
- 3
Combine flax meal with water to form flax egg and let sit for a few minutes
- 4
Mix remaining wet ingredients together
- 5
Slowly fold wet ingredients and flax egg into dry mixture
- 6
Transfer batter to lined pan
- 7
Wash pear, peel if needed, cut in half and core
- 8
Slice both halves thinly and arrange over batter top
- 9
Bake for 35-40 minutes
Tips
Flax egg requires 3-5 minutes to set before folding into batter for proper binding
Arrange pear slices in overlapping pattern for visual appeal and even baking
Good to Know
Store covered at room temperature for 2 days, or refrigerated for up to 4 days
Prepare flax egg and wet ingredients up to 2 hours ahead; combine just before baking
Serve warm or at room temperature with yogurt, whipped coconut cream, or black tea
Common Mistakes
Do not skip flax egg resting time to avoid dense, crumbly crumb
Do not overmix wet and dry ingredients to avoid tough, gluey texture
Do not arrange pear slices too heavily to avoid them sinking to bottom