Say I Love You With This Vegan Cake Recipe

Hazelnut Cake with Pear-Ginger Compote

Recipe by Eric Tucker and Ariana Goldschneider
Excerpted with permission from “East Bay Cooks: Signature Recipes
from the Best Restaurants, Bars, and Bakeries” by Carolyn Jung,
published by Figure 1 Publishing, September 2019, $32.99
Photography by Eva Kolenko

You’ll Need:

For the cake

• 1 tablespoon, plus 1¼ teaspoon active dry yeast
• 2 cups granulated sugar, divided
• 3 cups all-purpose flour, sifted
• 1½ cups pastry flour, sifted
• 2 cups blanched hazelnuts, toasted and ground
• ¼ cup, plus 1 tablespoon egg replacer
• 2 teaspoons baking powder
• 1 teaspoon salt
• 2 cups grapeseed oil,
plus extra for greasing
• 1 cup rice milk

Hazelnut Cake

Author’s note: Pastry Chef Ariana Goldschneider’s incredibly moist vegan cake is a sweet taste of autumn. If you love pears, you’ll want to use six of them to enjoy the compote in every bite.


  1. To make the cake, in a small bowl, blend together yeast, 1 tablespoon sugar, and ½ cup water. Leave in a warm place until foamy. Set aside.
  2. In a large bowl, combine remaining sugar, flours, ground hazelnuts, egg replacer, baking powder and salt. In another bowl, combine oil, rice milk and yeast mixture, and whisk. Add the liquid mixture to the dry ingredients, mixing until just combined. Set aside in a warm place for 1 hour to rise.
  3. Preheat oven to 350 degrees. Lightly grease a 12-inch square or 9-by-13-inch cake pan. Transfer the batter to a pan and set aside to rise for another 30 minutes, then bake the cake for 25 to 30 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and set aside.
  4. For the pear-ginger compote, melt shortening (or heat oil) in a large frying pan over medium heat. Add sugar, increase to high heat, and cook until sugar turns slightly brown. Remove from heat, then place pear wedges in a single layer in the frying pan. Return to heat and cook for 2 minutes, until wedges are evenly caramelized. Using kitchen tongs, flip and caramelize the other sides. Add wine, ginger and vanilla. Cover, reduce heat to low and cook for 15 minutes, until pears are soft.
  5. Serve slices of the cake with the pear-ginger compote and, if using, a sprinkle of pomegranate seeds and a few oven-dried pear slices.

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