Pear Spice Cake

Cake:

• 150 ml ¾ cup plant based milk
• 50 ml ¼ cup sparkling water
• 1 Tbsp apple cider vinegar
• 100 gr ½ cup coconut blossom sugar
• 1 tsp baking soda
• 130 ml ¾ cup canola oil
• 100 gr ¾ cup oat flour (ground oatmeal)
• 200 gr 1 ½ cup spelt flour
• 1 tsp baking powder
• ½ tsp vanilla
• 1 tsp cinnamon
• Pinch of salt
• 2 pinches of clove powder
• 1 tsp gingerbread spice
• 4 fresh pears
• 2 Tbsp pecan nuts

Date caramel:

• 8 Medjol dates
• 3-6 Tbsp water
• 3 Tbsp vegan cream
• 1 tsp cinnamon
• Pinch of 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