Pear and Dates Wheat Cake

This one is for all the pear lovers. I always buy pears with intentions of eating them but always fail to and end up with squishy, overripe brown pears that no one wants to eat. And these are the kinds that make the best cakes. It’s a great way to get your fibre and Vitamin C fix. Dates are also a nutritional powerhouse and sweeten the cake without too much sugar. Jaggery also is a great replacement for refined sugar and has iron, other minerals and helps build immunity. It’s the perfect kind of guilt-free indulgence for kids and mothers. love cake. Super easy, light and healthy.


  • Makes a 6 inch Cake
  • 1 Overripe/Soft Pear (medium-sized)
  • 6-8 Dried Dates (deseeded and chopped)
  • 1/3 Cup Powdered/Grated Jaggery (I Used 24 Mantra Brand Organic Jaggery)
  • 1/4 Cup Yoghurt (or 1 Egg)
  • 1/3 Cup Oil
  • 1/2 Tsp Cinnamon Powder
  • 1/4 Tsp Nutmeg Powder (optional)
  • 3/4 Cup Whole-Wheat Flour
  • 1/2 Tsp Baking Powder
  • 1/4 Tsp Baking Soda
  • A pinch of salt
  • Chopped Nuts/Roasted Seeds (optional)


Prep: 40 minutes
Cooking: 20 minutes

  1. Preheat the oven to 180C/350F.
  2. In a large mixing bowl, mash pear, dates and jaggery well, using a fork or fingers. A few chunks are okay.
  3. Then add oil and yoghurt, and combine well.
  4. Sift together flour, baking powder, baking soda, salt and spice powders into the liquid mixture.
  5. Add nuts or seeds if you prefer.
  6. Stir in gently to just combine. Do not overmix whole-wheat cakes or they will get dense.
  7. The batter will be thick but will bake moist due to the fruit and yoghurt. Transfer it to a greased 6-inch baking tin and level the surface.
  8. Bake at 180C for 20-25 minutes. Check if done by poking a skewer in the centre.
  9. Enjoy warm (tastes even better the next day).