Upside-Down Chocolate Pear Cake
Ingredients
Wet mix
- 4 chia eggs (4 tablespoons chia seeds and 180mL water)
- 1/2 cup vegan butter
- 1 1/2 cups coconut sugar
- 1 cup plant milk of choice
Dry mix
- 2 cups white spelt flour (250g)
- 2 teaspoons baking powder
- 1 cup cacao powder
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Topping
- 3-4 beurré Bosc pears, peeled, halved, and cored
- 2 tablespoons vegan butter
- 2 tablespoons coconut sugar
Preparation
Preheat oven to 170°C/340°F.
Add 2 tablespoons vegan butter and 2 tablespoons coconut sugar to a fry pan and brown over low heat until fragrant. Pour caramel into an 8-inch round cake tin, place pears cut-side down on top, and set aside.
Add all wet ingredients to a saucepan, melt over low heat while whisking, then remove from heat and set aside.
Sift dry ingredients into a large mixing bowl. Combine, then add cooled wet ingredients. Mix to combine and pour batter over pear base, smoothing with a wet spoon.
Bake for 30-35 minutes or until a skewer inserted comes out with only a few crumbs.
Allow cake to cool for 10 minutes in the tin, then carefully flip onto a plate and serve immediately with ice cream or yoghurt.
