This is a delicious moist gluten free vegan cake. To keep the sugar content down I have used apple puree with a little xylitol. Perfect served with coconut yogurt as a tasty dessert.
Difficulty – Easy
Time – 45 minute cooking time
Serves – 8
Pears are a great source of soluble fibre including pectin plus vitamin C to support immune health. Other fruit could also be used in this recipe – plums, halved and stoned would be a great alternative.
Using olive oil combined with the apple puree makes an ideal egg replacer when making vegan breads and cakes. I often use baby pouches of apple puree for ease.
200ml almond milk
Juice of ½ lemon
115g applesauce (use baby pouches of apple puree)
50g xylitol
1tbsp blackstrap molasses, optional
50g olive oil
1 tsp vanilla extract
250g gluten free self raising flour
2tsp baking powder
1 tsp ground ginger
1 tsp ground cinnamon
To top
Canned pear quarters (in juice, drained)
