Pear & Ginger Sticky Toffee Tea Cake (Vegan)

Quite a hefty title for such a simple cake 🙂 After trying this recipe out several times I believe it now to be PERFECT! You don’t have to add the pear or the ginger if that’s not your thing – and it will simply be a sticky toffee cake instead! Which is just as yummy! Its moist enough to use an all-purpose gluten-free flour if you need to and it will keep for several days in an airtight container. I might try to make it as muffins for school lunch boxes next – am sure it would work just as well.

I am more of a flexitarian than Vegan or Vegetarian but if I can find ways to use less animal derived products I will because I believe that if there is a plant based alternative its better for the planet to choose that option. You don’t even have to tell anyone this cake is vegan – it quite simply delicious!

I dont have lots of pics of the prep – I wanted to make it one last time and take photos of the process but I felt it was too good to hold back anymore, so here it is:

Delicious pieces of sweet pear and spicy ginger!


250g pitted dates

2 tbsp ground linseeds/flaxseeds

300ml unsweetened almond/soya milk (or any other plant based milk)

200ml vegetable oil, plus extra for greasing OR Coconut oil melted

100g muscovado sugar (unrefined)  or dark brown sugar

3/4 cup poached pears chopped into bite sized pieces (Tinned pears will also do well here & optional)

2 tbsp preserved ginger cut into small pieces (optional)

200g self-raising flour or self raising GF flour

1 tsp bicarbonate of soda

1 tsp ground mixed spice OR 1/2 tsp cinnamon & ginger

1/2 tsp salt

That’s the sticky date paste in the bowl


  1. Put the pitted dates and ground linseeds in a saucepan and add the almond milk. Bring to a gentle simmer, then cook for 2-3 mins until the dates are soft. Pour into a food processor and blitz until smooth.
  2. Add the oil (melted coconut or vegetable oil) and blend again, then scrape into a bowl and set aside to cool a little – you should have lovely loose paste – add some more plant based milk if its too thick.
  3. Heat oven to 180C/160C fan/gas 4. Grease and line a 20 x 30cm baking tin (a loose -bottomed one if possible) with a strip of baking parchment.
  4. Put the dry ingredients in a large mixing bowl with 1/ 2 tsp salt. Mix well, breaking up any lumps of sugar with your fingers, and shaking the bowl a few times to encourage any remaining lumps to come to the surface.
  5. Add the date and oil mixture, and stir well. Fold in the chopped pear & ginger. Scrape the cake mixture into the tin, then bake for 35-40 mins until the cake is cooked through.
  6. Insert a skewer to the centre to check – it should come out clean. If there is any wet cake mixture on the skewer, return the cake to the oven and bake for 5 mins more, then check again.

Super moist inside with lovely pieces of soft sweet pear and spicy ginger.

You can have this with a cup of tea, or take it along to a picnic, or even serve it as dessert with some whipped up coconut cream or cream depending on your preference. It’s a real gem of a recipe and I am excited about adapting it with other flavours like cocoa and raspberries.

I really hope you enjoy this cake as much as I did! Would love to hear your comments below once you have given it a go!