Pear Spice Cake

Prep 30 min·Cook 35 min·Total 65 min·1 cake (approx. 12 slices)·VEGAN·310 kcal

Ingredients

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

Instructions

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

Notes

Tip from my kitchen: thanks to the fresh pears the cake stays moist for days – covered it keeps at room temperature for 2 to 3 days, in the fridge for up to 4. I grind the oat flour fresh from fine oats; it can't be swapped 1 to 1, which is why I blend it with spelt flour. There is usually date caramel left over – it keeps well in a jar in the fridge and is lovely on muesli, porridge or pancakes.

Nutrition per serving: 310 kcal

MY NOTES

Ten more easy vegan dinners, free: frei-style.com/ebook