Pear Spice Cake

Cake:

• 150ml¾ cup plant based milk
• 50ml¼ cup sparkling water
• 1Tbspapple cider vinegar
• 100gr½ cup coconut blossom sugar
• 1tspbaking soda
• 130ml¾ cup canola oil
• 100gr¾ cup oat flour (ground oatmeal)
• 200gr1 ½ cup spelt flour
• 1tspbaking powder
• ½tspvanilla
• 1tspcinnamon
• Pinchof salt
• 2pinchesof clove powder
• 1tspgingerbread spice
• 4fresh pears
• 2Tbsppecan nuts

Date caramel:

• 8Medjol dates
• 3-6Tbspwater
• 3Tbspvegan cream
• 1tspcinnamon
• Pinchof salt

Cake

1. Grind 100 gr (¾ cup) oatmeal with a mixer or blender to get oat flour
2. Add milk, water, vinegar and coconut blossom sugar to a bowl and mix well
3. Add baking soda, all flour sorts, baking powder and spices
4. Mix until it’s a homogenous mass
5. Grease a rectangular cake pan (ca. 20 x 30 cm / 8“ x 12“) and put the dough inside
6. Preheat the oven to 180°C (356°F) convection
7. Wash and cut the pears in slices and spread them evenly on the cake
8. Roughly chop the pecan nuts and place them on the cake
9. You can now sprinkle some coconut blossom sugar on top of the cake if you like
10. Bake for 30-35 minutes

Date caramel

1. Remove the stones and put the dates in a mixer along with all other ingredients
2. Mix well and add some more water if required, until the desired consistency is achieved
3. Put on the cake and keep the rest refrigerated in a glass and use for cereal or similar things