Pear Cake

Bake a pear cake

https://www.cutoutandkeep.net/projects/pear-cake • Posted by Margaux M.

This cake is laden with protein and nomness - easy to make and easy to eat! It serves 8 but can be just as satisfying to 12 guests :)

You will need

Cake
1 cup Cannelini Beans 2 x Flax Egg 1 x can Pears drained of syrup ½ cup maple Syrup 3 tbsp Coconut Oil melted slightly 2 tsp Vanilla Extract ¾ cup Oat Flour ½ cup Buckwheat Flour 1 tsp Baking Soda 1 tsp Baking Powder
Frosting (from Oatmealwithafork.com)
1 tsp Lemon zest
Chocolate topping
2 tbsp Coconut Oil 2 tbsp Carob Powder ¾ tbsp Coconut Oil ¾ tsp Vanilla Extract 3 tbsp Powdered Sugar ¾ cup Cannelini Beans

Project Budget

Time

Difficulty

Description

This cake is laden with protein and nomness - easy to make and easy to eat! It serves 8 but can be just as satisfying to 12 guests :)

Instructions

1. Preheat to 180C/350F and spray a round or square baking pan (8″).

2. Blend wet ingredients (except carrot) in a food processor until smooth. Mix dry ingredients in a large bowl. Add wet ingredients to bowl and mix well.

3. Bake for 40-45 minutes until golden brown on top and it bounces back when you poke at it lightly. Whilst the cake is baking blend together frosting ingredients and let it cool in the freezer.

4. Once the cake is cool spread your frosting over. Place your cake in the freezer for 10 minutes whilst you make your chocolate.

5. Melt your coconut oil in the microwave til it’s clear. Add your sifted carob powder and mix til smooth.

6. Pour the chocolate topping over the cake. It should harden pretty quickly! For best cake cutting results cut it straight out of the freezer, otherwise the chocolate will crack.

7. I stored my cake in the freezer and took it out 1/2 an hour before guests arrived, but you're welcome to keep this treat in the fridge.