Vegan pear and chocolate brownie cake
The weather and shorter days may darken our moods, but seasonal autumnal fruit and Jacqueline's dairy-free chocolate and pear cake are sure to cheer us up.
Ingredients
Flax eggs
- 2 tbsp of flax seeds
- 6 tbsp of water
Brownie cake
- 2 Comice pears , ripe
- 125g of dairy-free margarine
- 250g of caster sugar
- 1 tsp vanilla extract
- 200g of self-raising flour, sieved
- 50g of cocoa powder , sieved
- 150ml of strong coffee , made with 2 heaped teaspoons of coffee granules and left to cool
Method
1
In a food processor or spice grinder, grind the flax seeds to a powder, pour into a small bowl and top with the water. Stir well, then leave in the fridge for 30 minutes to thicken
2
Preheat oven to 180°C/ gas mark 4 and line a 20cm cake tin with baking paper
3
Place the margarine, sugar and vanilla extract in a large bowl and beat with an electric mixer until light and fluffy – I use a stand mixer but you could do this by hand
4
Beat in the flax eggs along with a spoonful of the flour, this will stop it separating. Gradually add the rest of the flour and cocoa followed by the coffee, then keep mixing for a few minutes until you have a smooth mixture
5
Pour into the cake tin and level the surface. Peel and cut the pears into 1cm slices, discarding any seeds, then arrange around the top of the cake – you might not need all the slices but it will depend on the size of the pears
6
Bake for 1 hour, then check the cake with a skewer. If it comes out clean it is ready, if not give it a few more minutes in the oven
7
Allow the cake to cool slightly in the tin before moving to a wire rack to cool completely
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Vegan pear and chocolate brownie cake
