I have not posted a sweet recipe in a while, so here I have a pear chocolate chip cake for you.
Vegan cakes are very easy and straight forward to make. It usually only implies to mix the dry ingredients (like flour) separately from the wet ingredients (like soy milk), then combine them to make a uniform dough, and then bake it – done.
With the limited choice of fruits during wintertime pears are a great fruit to use. Other possibilities during this season include apples, oranges, grapefruits or mandarines. This particular cake is flavorful and moist, and will most certainly please family, friends and kids on every occasion. And even if the association of chocolate and fruits is a classic one, I love it and don’t think I will ever tire of it.
Pear and Chocolate Chip Cake
Important: All the ingredients must be at room temperature before working with them.
One 12 inch (30cm) cake or loaf baking pan
- 2 cups (275g) whole wheat pastry flour
- 2 teaspoons baking powder
- ½ cup (45g) coconut flour
- pinch of salt
- ½ cup (100g) turbinado sugar
- ½ cup (125ml) water
- 1 cup (250ml) soy milk
- ¾ cup (175ml) maple syrup
- ½ cup (125ml) coconut oil, liquid (melt in warm water bath if necessary)
- 2 teaspoons apple cider vinegar
- 2 teaspoons vanilla flavor
- 1 whole vanilla bean, seeds scraped out
- 2 ripe pears, washed, peeled and cut into small dice
- ¾ cup (125g) dark chocolate chips
- Preheat the oven to 375° F (190° C) . Lightly oil the cake pan with coconut oil.
- In a large bowl, sift together the pastry flour, the baking powder, the coconut flour and the salt.
- Add in the turbinado sugar.
- In another large bowl, whisk together the water, soy milk, maple syrup, liquid coconut oil, apple cider vinegar, vanilla flavor and the vanilla seeds.
- Pour these wet ingredients into the flour/sugar mixture and mix until well combined.
- Add in the pears and the chocolate chips.
- Pour the mixture into the oiled cake pan and bake at 375° F (190° C) for 1 hour (or until a toothpick inserted into the center comes out clean).