Pear Spice Cake
A yummy pear cake wih spices, that perfectly match a cozy day. Fluffy sponge mixture without industrial sugar, wheat flour or eggs.
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:
- Grind 100 gr (¾ cup) oatmeal with a mixer or blender to get oat flour
- Add milk, water, vinegar and coconut blossom sugar to a bowl and mix well
- Add baking soda, all flour sorts, baking powder and spices
- Mix until it’s a homogenous mass
- Grease a rectangular cake pan (ca. 20 x 30 cm / 8“ x 12“) and put the dough inside
- Preheat the oven to 180°C (356°F) convection
- Wash and cut the pears in slices and spread them evenly on the cake
- Roughly chop the pecan nuts and place them on the cake
- You can now sprinkle some coconut blossom sugar on top of the cake if you like
- Bake for 30-35 minutes
Date caramel
- Remove the stones and put the dates in a mixer along with all other ingredients
- Mix well and add some more water if required, until the desired consistency is achieved
- Put on the cake and keep the rest refrigerated in a glass and use for cereal or similar things
Nutrition
Serving: 1g