Shelli McConnell
Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens test kitchen before moving into an editorial position within DotDash Meredith. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. McConnell loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen. Find her on LinkedIn.
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Comments (24)
So easy and deliciously moist! I used regular whole wheat flour with 1 T cornstarch. Used peeled Bosc pears. Baked in a very old black 9” square pan….it was done after 35 minutes per the toothpick test. Based on other comments, ovens and pans vary, so just check your bake time. Guests raved about the pear “gingerbread”!
Can I sub more maple syrup for the molasses? Hate to buy molasses for just one recipe. Thanks!
I’ve noticed that over the last year or two, the Forks Over Knives recipes have been sliding into the land of sweeteners and flours, and drifting away from whole plant foods. Those who are familiar with the research of Dr Alan Goldhamer DC and Dr Joel Fuhrman MD would caution that feeding sweet things like this cake to the taste buds sets up the body’s insulin and fat-storage response, as well as the desire for more and more sweets. Flagged with a Big Yellow Caution sign. These types of recipes give the illusion of being healthy and will actually contribute to the overconsumption of calories.
I agree with you Sondra. I input the recipe into Myfitnesspal and assuming 8 servings as indicated in the picture, it was 30 grams of added sugar (not including the pears) per serving. That’s more than the recommended daily limit for added sugars of 24 grams for women. As one of the advantages of eating healthy is not to have to count calories (for those of us who want to lose weight), this recipe could be a problem.
I make this often. It’s easy to prepare, simple to add the pears and it’s delicious and beautiful. I have shared with non-vegans and I get rave reviews.
I have made this with whole wheat all-purpose flour previously with excellent results. I prefer to use Bosc pears when available.
I haven’t tried to make this with Gluten free flour blend, but worth a try.
This cake looks so good, but I’m gluten intolerant. Is there a substitute for the whole wheat pastry flour that I can use?
What kind of pears should be used in this recipe? Thank you.
Has anyone tried to make it with golden syrup? I think it is known as light treacle in the US.
I have! Works great!
This cake reminds me of Christmas when I opened the oven to take it out. I used grape molasses instead of light molasses and it tasted divine. I had to cook it for another 10 to 15 minutes. I purchased the grape molasses from a Turkish supermarket.
this was so delicious and looks so beautiful with the pear slices arranjed on top! I used sliced almonds instead of the pecans and used half of the sweetener 🙂
Directions were easy to follow & I already had most of the items in my pantry. My 1st vegan wfpb cake & it turned out better than I thought. even my meat eating husband like it. this is a keeper
Mine came out as 4 stars, but I’m giving this 5 stars for the recipe as is – I couldn’t get pastry flour so I used 2 TBL cornstarch (sifted) + 1 cup sifted all-purpose flour (for each cup appropriate to recipe) and it was slightly rubbery due to the difference in gluten, so I will definitely remake with pastry flour. I also substituted brown sugar for the molasses and the taste was great. My dinner party was happy with it and they gladly took the leftovers home for breakfast! Also, super easy to make and a breeze to clean up.
Wonderful! Made this twice for Christmas family parties and everyone raved over it! Definitely a staple dessert when the weather turns cool.
I love this! It tastes like gingerbread. I baked mine for 60 minutes.
I am so glad to hear you say that – I love this cake, made it twice, and both times it needs way more than 45 mins to bake! Whew I kept thinking I got the ingredients wrong. Yep a good 60 minutes for me too!
Absolutely fabulous! I have been making this since the recipe came out in the Forks over Knives magazine. Loved by all who take a bite! It pairs beautifully with a Riesling!
It looks delicious but I have a question? I don’t get molasses, is there a substitute? Thanks for sharing!!
You can just use all maple syrup.
Looks lovely. Would this freeze well?
What do you recommend as a substitute for pecans for nut free option to accommodate nut allergies?
I made this cake recently for my non-vegan friends and it was a BIG hit. I did not find whole wheat pastry flour so I used regular pastry flour and I was generous with the spices – ie. heaping spoonfuls.
Please disregard my previous message. I shouldn’t read a recipe while having a massive headache. Thanks.
Hi, I have a question about the “applesauce mixture.” I read the recipe a few times and I can’t figure out what it is the applesauce mixture!! Do I mix the applesauce with another ingredient before adding to the flour mixture? Please clarify your recipe. Thanks.