I have a go-to recipe, a one-size-fits-all-yet-it-still-comes-out-totally-fab-and-is-so-easy recipe; this vegan pear cake is essentially it. Of course, I make minor changes to suit my mood, to adapt to what’s in the cupboards and adjust to what’s in season, but in essence it’s the same basic, fabulous, easy-peasy-lemon-squeezy recipe.
When I was taking the pictures of this cake for the blog, my son kept trying to bite into the cake. True story. He was so taken by its lovely aroma and yummy presentation. After a good 15 minutes of begging and some serious competition worthy foot stomping I gave in and cut him a slice…and another and…Ironically, I particularly like the pictures where the cake is actually cut, so am utterly grateful for his impatience! Counting my blessings.
Inspired by a recipe from Abel and Cole!
VEGAN PEAR CAKE
Preparation Time: 15 minutes
Cooking Time: 45 minutes
50g coconut oil
1 tsp maca (optional - buy it here)
175g (organic) spelt flour
2tsp baking powder
½ tsp salt (I use Pink Himalaya Salt)
60g (organic) caster sugar
120ml almond milk (or milk of your choice)
1 tbs of (organic) milled chia seed (I use Nutiva) and 3 tbs of water (OR 1 egg for non-vegan version)
125g of chopped ripe pears + 1 pear for decoration
100g ground almonds
Rice bran oil (or vegetable oil of your choice) for oiling medium-sized loaf tin.
Pre-heat oven to 180C.
Oil the loaf tin to stop the cake from sticking.
Melt coconut oil and set aside.
Mix the flour, baking powder, salt, maca, ground almonds and sugar in a bowl.
In a separate bowl, mix the almond milk and oil together.
IMPORTANT: In a small bowl mix the milled chia and water. Please do not let it stand for too long as it goes a bit dry. Instead, once mixed, combine with the wet bowl (oil and milk).
Mix the wet ingredients into the bowl with the dry ingredients until just combined. Swirl in the chopped pears.
Bake for 40minutes. Then place the sliced pear for decorating on top and pop back in the oven for 5 minutes. Remove from the oven and let cool.
Make a lovely cup of herbal tea and… eat as much as you can before anyone else does!
LOOKING FOR MORE AUTUMNAL CAKE RECIPES?
You can find my popular vegan parsnip and apple cake here.