Upside Down Chocolate Brownie Pear Cake
Ingredients
Wet
- 4 chia eggs
- 1/2 cup vegan butter
- 1 1/2 cup coconut sugar
- 1 cup plant milk of choice
Dry
- 2 cup white spelt flour
- 2 tsp baking powder
- 1 cup cacao powder
- 2 tsp pure vanilla extract
- 1/2 tsp good-quality salt
- 1 tsp ground cinnamon
Topping
- 3-4 beurré Bosc pears
- 2 Tbsp vegan butter
- 2 Tbsp coconut sugar
Preparation
Preheat oven to 170C/340F
Add the 2 Tbsp vegan butter and 2 Tbsp coconut sugar to a fry pan and brown over a low heat (be careful not to burn- cook until just fragrant). Pour this caramel into the base of an 8 inch round cake tin, then place pears cut-down on top. Set aside.
Add all the wet ingredients to a saucepan, and melt over a low heat, whisking throughout. Once melted, remove from heat and set aside.
Sift dry ingredients into a large mixing bowl. Combine, then add the cooled wet ingredients. Mix to combine, then pour batter over pear base and smooth with a wet spoon.
Bake for 30-35 mins, or until an inserted skewer is removed with only a few crumbs intact.
Allow cake to cool for 10 mins in the tin, before carefully flipping onto a plate and serving immediately with ice cream or yoghurt.
Note: this cake is best served warm, after baking. Due to the fruit in the cake, it will not keep well, but if you have leftovers, refrigerate to help it keep.