These Vegan Pear and Ginger Bundt Cakes are easy to make and filled with the warming spices of fall. They are topped with a maple glaze, chocolate leaves and dried pear slices to bring out all the autumn vibes.

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I’ll walk downstairs to the kitchen area early in the morning hearing the humming noise of the dehydrator on. It’ll be around this time of the year when we have too many pears at home from our pear trees that my mom and I would scramble thinking about what to make with them, not wanting to throw away any if we can.

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One thing we would do every year is dehydrating the pears to make dried fruits out of them so we can snack on them or my mom would sometimes add them to the soups she makes. As a natural early waker, not needing an alarm clock most of the time, I would always find my mom sitting in the room outside of our kitchen, peeling and slicing the pears she would dehydrate. The overly sweet aroma of the ripen pears would fill the entire house when the dehydrator is on. Most of the time, I would sneak a couple of pieces into my mouth before making breakfast for myself.

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It takes nearly the entire day to have a batch of the dried pears done. If I was not in school, I would take turns with my mom, peeling, and slicing the pears. On the weekends, when I have more time, I would make a dessert with the pears, oftentimes, a pear cake which is what I have here, Vegan Pear and Ginger Mini Bundt Cakes.

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If you love pears, join me in making these mini bundt cakes!

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