Vegan Pear and Rhubarb Cake

We get veggie boxes delivered these days, although I'm hoping that one day we'll grow so much fresh food that we won't really need to. I love the lucky dip nature of it, it's different every week and you figure out what you're going to make when it comes. Surprisingly though, it comes with pears pretty much every week. Much as I love them I've struggled to use them up in such quantity, leading to experimental cooking like this. This creation turned out fantastic!

Vegan Pear and Rhubarb Cake
3 ripe pears
4-5 rhubarb stalks
1 cup soy milk
1/3 cup canola oil
1/2 cup sugar (I use raw)
1 tsp vanilla extract
1 1/4 cups wholemeal flour
3/4 tsp baking powder
1/2 tsp bicarb soda
1 tbsp chia seeds
1 tbsp brown sugar

To make:
1. Preheat the oven to 180°C.
2.  Core 2 of the pears and chop into 1cm or so cubes, don't worry about peeling the skin. Chop the rhubarb stalks into 1cm lengths.
3. In a large mixing bowl, whisk the soy milk, oil, sugar and vanilla together.
4. Add the flour, baking powder, bicarb soda and chia and mix well to combine.
5. Grease a loaf tin (or a small round tin) well and line with baking paper.
6. Pour in the batter. Slice the remaining pear and use it to decorate the top with whatever pattern you like. Sprinkle the brown sugar over the top.
7. Bake for 45 minutes, or until a knife (or skewer) inserted into the middle comes out clean.
8. Cool in the pan and then use the sides of the baking paper to lift it out and serve.

Makes 1 loaf or 1 small cake. To make a full size cake you'll need to double the recipe.

Post a Comment