This delicious, moist cake is perfect for afternoon tea (…. or any time cake is required really!).
It is inspired by this cake from the Recipe Community.
See the option within the recipe for the coeliac friendly version.
- 2 very ripe pears, peeling, cored and diced
- 125g Nuttelex/vegan butter
- 3 tbsp aquafaba (liquid drained from a can of chick peas) OR 1 whole egg
- 80g maple syrup
- 80g coconut sugar
- 1 tbsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp bi carb soda
- 1.5 tsp GF Baking powder
- 1.5 cups spelt flour (OR 1 cup GF flour mix and 1/2 cup almond or seed meal)
- 300ml milk of choice (I’ve used oat, rice and almond and all work well)
Whisk together the milk and aquafaba until light and frothy (Speed 4, 15 seconds). Then set aside.
Melt together the Nuttelex, syrup and sugar (Speed 2, 100C, approx 2-3 mins or until all melted).
Whisk together all dry ingredients in a separate bowl.
Add the milk mix to the butter mix, then add the pears and mix gently (Speed 2, 12 seconds).
Add the dry mix gradually to the wet mix and fold together until just combined (Speed 3, 10 seconds at a time, scraping down in between).
Pour mixture (which is quite runny), into a lined/greased tin and place into a preheated moderate oven for about 1 hour or until a skewer comes out clean.
Enjoy warm, dusted with icing sugar, or served with a little cream/icecream if your diet allows.
Happy afternoon tea!