Vegan Pear Cake

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INGREDIENTS

For the dry mix:
230g spelt flour
or gluten free plain flour
60g almond meal
2 teaspoons baking powder
1/2 teaspoon bi-carb of soda
1/2 teaspoon of ground cinnamon
Pinch of sea salt
For the wet mix:
3/4 cup Bonsoy milk
1 tablespoon apple cider vinegar
100g melted coconut oil
120g Rapadura sugar
1/3 cup fresh orange juice
For the filling:
3 Josephine pears, sliced thinly - sometimes I substitute baked quince
20ml melted coconut oil, extra
1/2 teaspoon ground cinnamon, extra
For the crumble:
50g skinned and chopped hazelnuts
25g desiccated coconut
20g Rapadura sugar

METHOD

Step 1

Combine all of the dry ingredients and sift
three times.

Step 2

Combine the milk
and the apple cider
vinegar to create a buttermilk solution.

Step 3

In a mixing bowl, whisk the coconut oil, sugar and orange juice for 2 minutes, add the milk and whisk for a further minute. Gradually add the dry ingredients and stir until combined.

Step 4

Pour half the mixture into
a greased and lined spring form tin. Gently combine the filling ingredients and lay half evenly over the cake mix. Pour the remaining cake mix on top then lay the remainder of the fruit evenly on top.

Step 5

Combine crumble ingredients and sprinkle
on top of the cake.

Step 6

Cook in an oven preheated to 170°C for 50 minutes

Step 7

Cool before removing from the tin and enjoy with fresh whipped coconut cream.