This delicious, moist cake is perfect for afternoon tea (…. or any time cake is required really!).
See the option within the recipe for the coeliac friendly version.
- 2 very ripe pears, peeling, cored and diced
- 125g vegan butter
- 3 tbsp aquafaba (liquid drained from a can of chick peas) OR 1 whole egg
- 150g maple syrup
- 1 tbsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp bi carb soda
- 1.5 tsp GF Baking powder
- 1 3/4 cups flour (OR 1 1/4 cup GF flour mix and 1/2 cup almond or seed meal)
- 300ml milk of choice
Whisk together the milk and aquafaba until light and frothy (Speed 4, 15 seconds). Then set aside.
Melt together the Nuttelex and syrup (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). If you are using an egg instead of the aquafaba, add it in at this point.
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!