Spicey & Gingery Pear Cake (vegan)

Today I’m excited to introduce one fantastic vegan cake by Ally, one of the collaborators of our Vegan Challenge organized in September by Nicolas www.blogtasticfood.com (again, I’m very grateful for this inspiring collaboration!). I’ve altered Ally’s recipe a little bit, the original one with a video tutorial can be found here. This cake amazed me by its incredible gingery aroma and moist crumbly texture:) As always, my loved ones couldn’t believe that it contains no animal products but my task isn’t convincing but satisfying their taste buds:)
Happy Baking!:)
Serves 8-10
Takes 1 hr 20 mins (prep – 20 mins, baking – 1 hour) + cooling min. 30 mins

Ingredients

1 1/2 (180 g) cup wholegrain flour
1 cup (90 g) coconut flour (ground unsweetened coconut flakes)
2/3 cup (90 g) dark brown sugar
1/3 cup (70 g) white sugar
a pinch of salt
1 tsp (5 g) baking soda
1 tsp (4 g) baking powder
1 tbsp (4 g) ground ginger
1 tsp (2 g) cinnamon
1/2 tsp (1 g) ground clove
3 tbsp fresh ginger, finely grated
1 cup (250 ml) sesame milk
1/2 cup (125 ml) sesame oil (any veg oil)
2 tsp (10 g) lemon juice
3 pears

Method

Preheat the oven to 180°C/350°F. Either grease with butter/oil or line with parchment a Ø17 cm baking pan.

In a large mixing bowl, sift in the flours, sugars, salt, baking soda, baking powder and spices. Lightly whisk. In another bowl, combine the sesame milk, oil, lemon juice and fresh ginger. Pour the wet ingredients into the dry. Mix until evenly incorporated. Pour the batter into the baking pan and even the top.

Core and slice the pears. Randomly insert them into the cake batter. Bake for 30-40 minutes until it’s golden brown, then tent with a foil and bake for more 20 minutes until the toothpick inserted into the center comes out clean. Leave in the oven for 10 minutes. Remove and transfer to a wire rack to cool completely. Slice, serve and enjoy!:)

Bon Appétit!

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