Gingerbread White Chocolate and Pear Cake Slices (Vegan GF)
These vegan, fluffy and gluten-free Gingerbread White Chocolate and Pear Cake Slices are packed with cosy, Christmassy spices and are topped with a luscious protein yoghurt frosting and caramelised pears and pecans.
I am in full-on gingerbread mode and I am very happy about it. These cake slices combine a few delicious things into one: sticky, tender seasonal pear, warming and cosy gingerbread using fresh ginger and melting, gooey and sweet white chocolate. Then top these bars with an amazing and healthier vanilla and gingerbread yoghurt protein mousse frosting and mini gingerbread cookies for a really fun and festive bake.
Why will I love these slices?
These cakes are so delicious:
- Festive, fun and cakey
- Spongey, soft and tender
- Packed with real ginger and gingerbread spices
- Full of tender pear slices
- Lots of melting chocolate white chocolate
- Sweet, spiced and warming
- Topped with a luscious healthier yoghurt protein frosting
- Made with wholesome ingredients
- Naturally vegan, egg-free, dairy-free and gluten-free
- Easily nut-free
- Easy to make in one bowl
- Decorated with gingerbread cookies and caramelised pears and pecans
- Great to make over the holiday season for friends and family
- Great to make ahead of time
If you already love the sound of these cake slices then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
The ingredient weights are in the recipe card and you can see my favourites in the “shop the recipe” section.
Wet ingredients for the cake:
- Pears: peel the pears and add into the batter and on top. Winter is great for pears as they are in season and so tasty.
- Fresh ginger: this adds so much flavour without being overpowering and the key is to grate it really finely.
- Coconut sugar: for sweetness. You can also use light brown, golden or regular caster sugar.
- Applesauce: this is instead of oil and acts as a natural sweetener and binder in these egg-free cake slices. You can also use mashed banana.
- Thick coconut yoghurt: make sure it’s thick and luscious like Cocos Organic natural oy vanilla yoghurt which are both perfect. They use minimal ingredients which is great for baking with.
- Runny almond butter: or these are also great for Biscoff/Speculoos cookie butter spread (which is not gluten-free or wholefood) and both add a lovely flavour. Make sure the nut butter is runny and smooth, and if making these nut-free, use sunflower seed butter or tahini. Or try cashew or peanut butter, to switch it up.
- Ground chia or flaxseed: this replaces the need for egg and acts to bind the batter together.
- Plant based milk: use your preferred dairy-free milk like organic soya, oat or almond.
- Vanilla essence: for flavour.
Dry ingredients for the cake:
- Oat flour: I love baking with oat flour as it’s wholesome, high in fibre, naturally gluten-free and healthier. Make sure the oat flour is gluten-free certified where needed. Remember you can make your own by blending oats in a blender to a fine flout texture.
- Plain or GF flour: to keep these light, moist and tender, and where needed, use your favourite 1:1 baking blend of gluten-free flour.
- Vegan vanilla protein powder: to make these tender, cakey and spongey.
- Raising agents: for the rise.
- Gingerbread spices: to make these really cosy I use cinnamon and nutmeg alonguse the fresh ginger.
- White chocolate: make sure this is dairy-free and if you prefer, use dark or milk chocolate.
To make the pears and pecans on top:
- Olive oil: instead of butter I love using olive oil for richness and heart healthy fats. You can also try other nut or avocado oils.
- Maple syrup: to make these pears and pecans nice and sticky. You can also use agave or another syrup.
- Cinnamon: for flavour.
- Pears and pecans: the obvious ingredients. If make these cakes nut-free, leave these out or use sunflower or pumpkin seeds.
For the frosting:
- Thick coconut yoghurt: this is essential for the thick, luscious frosting. I use the vanilla or natural Cocos here.
- Vegan vanilla protein powder: to make a rich, light and fluffy frosting without the butter and icing sugar. I use the Form vanilla protein and I love the flavour.
- Maple syrup and plant based milk: to thin out the frosting, add texture and sweetness.
Are these gluten-free and nut-free?
Yes these are easily gluten-free as long as you use certified gluten-free oats and gluten-free flour. To make these nut-free, swap the almond butter for sunflower seed butter or tahini and skip the pecans.
How do I make them?
These are ready to go in a few steps:
- Peel the pears: I use the XL Peeler from Microplane which is so easy to use and my new favourite kitchen tool.
- Grate the ginger: I also use the Microplane bowl grater and then rub it into the sugar.
- Whisk together all the wet ingredients: until smooth.
- Add in the dry ingredients: and stir together.
- Fold in the chopped pears and white chocolate: and spread into the tin.
- Lay out some extra pears on top: and bake until golden and fluffy.
- Allow to cool full: firstly in the tin and then on a wire rack.
- Make the frosting: whisk together the ingredients until smooth.
- Heat up a pan and add the pears and pecans: with the olive, maple syrup and cinnamon and cook for a few minutes until sticky.
- Spread the frosting over the cake and top with the pears and pecans: and add on some extra gingerbread cookies.
- Slice and enjoy: or keep in a seaeld container.
How long will they last?
These bars will keep for 3-5 days in a sealed container in the fridge or you can keep them in the freezer, wrapped well (ideally without the frosting) for 1 month and allow to defrost before frosting.
What else can I bake?
If you’re looking for other festive cakes and bakes, how about:
- Double Chocolate Orange Courgette Loaf Cake
- Vegan Chocolate Orange Christmas Tree Pastry
- Vegan Orange Champagne Bundt Cake
- Chocolate Gingerbread Cupcakes
- Vegan Gingerbread Sheetcake
Gingerbread White Chocolate and Pear Cake Slices (Vegan Gluten-Free)
These vegan, fluffy and gluten-free Gingerbread White Chocolate and Pear Cake Slices are packed with cosy, Christmassy spices and are topped with a luscious protein yoghurt frosting and caramelised pears and pecans.
Ingredients
Wet Ingredients for the Cake:
- 3 pears
- 1 inch piece ginger, peeled
- 80g coconut sugar
- 100g applesauce
- 100g thick coconut yoghurt
- 60g smooth runny almond butter or Biscoff cookie spread
- 1 tbsp ground chia or flaxseed
- 2 tbsp plant-based milk
- 1 tsp vanilla essence
Dry Ingredients for the Cake:
- 100g oat flour
- 105g plain or gluten-free plain flour
- 30g vegan vanilla protein powder
- ½ tsp bicarbonate of soda
- 1 tsp cinnamon
- ¼ tsp nutmeg
- A pinch of salt
- 60g white chocolate, chopped into chunks
For the Caramelised Pear:
- 1 large pear
- 30g pecans, chopped roughly
- 1 tsp olive oil
- 1 tsp maple syrup
- ¼ tsp cinnamon
For the Frosting:
- 200g thick coconut yoghurt
- 20g vegan vanilla protein powder
- ¼ tsp cinnamon
- 1 tbsp maple syrup
- 1 tbsp plant-based milk
- Gingerbread cookies, to decorate
Instructions
- Preheat the oven to 160Fan/180ºC and line an 8-inch square tin with parchment paper.
- Prepare the pears and ginger: peel the pears. Core and then slice 1 ½ into thin strips and the other 1 ½ into chunks. Grate the ginger into a large mixing bowl.
- For the cake mix: add the sugar to the ginger and rub together. Now add in the applesauce, yoghurt, almond butter/Biscoff spread, chia seeds, plant-based milk and vanilla essence. Whisk until smooth. Now add in the oat flour, sifted plain flour, protein powder, bicarbonate of soda, cinnamon, nutmeg, and salt. Stir to a thick batter and then fold in the chopped pear and chocolate.
- To bake: spoon into the tin and smooth over the top. Arrange the pear slices on top and press down slightly. Bake in the middle of the oven for 30 minutes, or until an inserted skewer comes out basically clean, and it’s well-risen and golden.
- To cool: leave in the tin for 10 minutes then carefully lift out and then cool fully on a wire rack.
- For the caramelised pears: chop the core the pear and chop the pecans. Heat the olive oil and syrup in non-stick pan and once hot, add the pears, pecans and cinnamon and cook for 5-8 minutes, stirring often, until sticky and softening. Remove from the heat and allow to cool fully.
- For the frosting: whisk together all of the ingredients until smooth and fluffy.
- To decorate: smooth the frosting all over the cooled cake and top with the caramelised pears. Add on some extra cookies and sprinkles and then slice into 9 squares.
- Enjoy straight away or keep in a sealed container in the fridge for 3-5 days. you can freeze the unfrosted bars for 1 month, and allow to defrost before decorating.
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Stay in touch
I look forward to hearing what you think of these Gingerbread White Chocolate and Pear Cake Slices so please leave a comment below and leave a star review above. If you do make these, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With gingerbread white choc love x
p.s. this recipe was first made with Microplane and their two products although this blog post is not sponsored and all opinions are my own.
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“These chocolate cakes are a true indulgence! The rich, velvety layers melt in your mouth, and the decadent chocolate flavor is simply irresistible. A perfect treat for any occasion or just to satisfy your sweet cravings. Pure bliss in every bite!”. Chocolate Cakes in Dubai
YAY I am so happy you love these gingerbread slices!