Servings: 8 people
Calories: 210kcal
Cost: $15
Equipment
- Mixing bowl
- Whisk
- Spatula
- 9-inch round cake tin
- Oven
- Blender or food processor
Ingredients
- 2.5 cups plain white flour
- 4 tbsp cacao powder
- 6 tbsp spelt flour
- 1 cup coconut sugar
- 0.5 tsp baking soda
- 1 tsp baking powder
- 0.5 tsp cinnamon
- 1.5 cups oat milk
- 0.25 cup coconut oil, melted
- 1 tsp vanilla extract
- 1 pear, finely chopped
- 1 cup cashews, soaked and drained
- 2 tbsp cacao powder
- 8 tbsp agave syrup
Instructions
- Preheat your oven to 350°F (175°C) and grease a round 9-inch cake pan.
- In a mixing bowl, combine dry ingredients: flour, cacao powder, spelt flour, coconut sugar, baking soda, baking powder, and cinnamon.
- In another bowl, whisk together wet ingredients: oat milk, melted coconut oil, and vanilla extract.
- Pour the wet mixture into the dry ingredients and stir until just combined; then fold in the finely chopped pear.
- Pour the batter into the prepared tin and smooth the top. Bake for 30-35 minutes, checking with a toothpick for doneness.
- For frosting, blend soaked cashews, cacao powder, and agave syrup until smooth; add plant-based milk if too thick.
- Once the cake is cool, slice it horizontally to create layers, frost between layers and on top, then decorate with pear slices and chopped almonds.
Notes
Use ripe but firm pears for optimal texture. Soak cashews for at least 4 hours or overnight for a creamier frosting. Don't skip the cooling time; let the cake cool completely before frosting. For extra flavor, sprinkle a pinch of sea salt on top of the frosting before decorating. Store in an airtight container; it lasts up to two days at room temperature or a week in the fridge.
Nutrition
Calories: 210kcal | Carbohydrates: 30g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Sodium: 180mg | Potassium: 150mg | Fiber: 3g | Sugar: 12g | Vitamin A: 10IU | Vitamin C: 3mg | Calcium: 20mg | Iron: 1mg
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