indulgent

Vegan Spiced Pear & Almond Cake

Super airy, moist & delicious vegan pear cake with a hint of cinnamon, lemon and maple.

Ingredients

Quantities are shown as originally provided.

1
Pre-heat your fan oven to 338°F / 170°C. Heat to 374°F (190°C) if you're not using a fan setting.
2
Add flaxseed and boiling hot water to a small bowl. Stir and set aside. This will create a flax egg.
3
Combine flour, sugar, salt, cinnamon and baking powder in a large bowl.
4
In a second bowl whisk together oil, milk, maple syrup and lemon juice.
5
Add your flax egg to your oil mixture and mix well.
6
Slowly pour the oil mixture into the centre of your flour mixture.
7
Mix until no more flour specs remain, but do not overmix.
8
Remove the pear skin. Then cut your pear into small cubes. Coat them in flour & cinnamon (see the section 'To Coat The Pear Cubes').
9
Add the pear cubes to your mixture and stir gently.
10
Line the bottom of a round cake tin with a layer of baking paper. Brush the sides with a layer of oil.
11
Pour your mixture into the loaf tin and smooth out the top using a silicone spatula.
12
Decorate with slices of pear, then brush pear slices with maple syrup and top cake off with flaked almonds.
13
Bake at 338°F / 170°C (fan oven setting) for 50-55 minutes.
14
Quickly remove from the oven and brush the entire top with a layer of maple syrup.
15
Bake for another 5 minutes or until a wooden skewer inserted in the middle comes out clean.
16
Once baked, let cool completely. Top off with another layer of maple syrup and maple flakes if desired.