Anytime anyone asks you to bake your bundt off, you kind of have to say yes, right? Not that there was any hesitation, here. I’d been looking for an excuse to come up with a relatively decadent vegan cake recipe, so when MightyNest – a healthy-living home and kitchen goods website – came calling, I was in. Bundt and all.
I wanted to create a cake that embraced the season. Bold gingerbread, sweet pears, a little caramel sauce swizzled over the top to bring it all together. Something that would work well as a mid-morning snack cake alongside a perfectly brewed cup of coffee, but would also be well-received by all as a special occasion dessert (Thanksgiving, anyone?)
Initially, I thought of a few go-to vegan baking ingredients. Flax eggs. Almond milk. Coconut oil. But then my mind turned to one of my very favorite cakes, a cake I enjoyed often growing up, a cake I had no idea was vegan until a few years ago. It’s a rich, moist chocolate number called Wacky Cake, though growing up, we called it Crazy Cake – and we always enjoyed it with a dollop of whipped cream. So much for being vegan.
Wacky Cake was reportedly created during the Great Depression, when staples such as eggs and milk were in short supply. Enterprising cooks dreamed up a cake that utilized vinegar and baking soda instead, creating bubbles that help the cake to rise.
I thought I’d borrow that naturally vegan cake’s formula for this gingerbread version. Other than omitting the cocoa, of course, I also swapped the typical vegetable oil for, yes, coconut oil. Brown sugar and molasses give this cake that signature rich mahogany hue; a generous hand with the spices adds loads of flavor. And then, of course, pear chunks, and quite a few of them.
I’m super excited about this recipe, in part because just like the inspiration cake, I really believe no one would ever know it’s vegan. Which is something you can’t necessarily say about some vegan baked goods. It’s excellent shortly after it comes out of the oven – drizzled with caramel sauce or not – but it’s even better after a day or two, when the flavors really get a chance to meld. This is one of those cakes that gets moister the longer it hangs out.
Plus, it’s cute, because it’s a bundt cake! Better yet, it’s baked in a Simax glass bundt pan. I love baking with this pan because it’s not coated with potentially questionable teflon, and it lends a gorgeous shape with lots of peaks and ravines. And it’s super easy to clean, to boot. The Simax glass bundt pan is made of surprisingly strong borosilicate glass, too – which means it can withstand temps far beyond what you’ll ever need to cook your cake (we’re talking 900°F+). I guess I can say I’m in love with a bundt pan. I cannot lie.
If you’re wanting to bake your bundt off too, you’re in the right place, because today we’re giving away a MightyNest gift pack that’s valued at $250 and includes a Simax glass bundt pan of your own, plus lots of other goodies that will make bundt-ing an oh-so enjoyable endeavor. Like a box to carry it in. And some coffee goodies, because a good bundt needs good coffee alongside.
We’re huge fans of MightyNest not only because of their non-toxic, family-friendly products, but also because of their awesome school program. Anytime you order from MightyNest, they’ll give 15% back to the school of your choice. It’s a great way to be healthier and support your local school. Win-win, in other words. Even cooler, MightyNest will also send a generous donation to the giveaway winner’s school of choice. So be sure to enter!
And then, let’s eat cake.
Good for the planet, good for the community — what isn’t there to love about MightyNest? With the best in natural, organic and non-toxic home products all in one place, MightyNest has you and your family covered — plus, 15% of the cost of your order will be donated to your local school.
For the Gingerbread Pear Bundt Cake:
For the Caramel Sauce:
The caramel sauce may be made ahead of time and kept refrigerated in an airtight container. It keeps well for up to 5 days. Allow the sauce to come to room temperature to thin out a bit before serving. You can also warm it in the microwave for a few seconds to speed up the process.
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