Spiced Pear walnut cake

Details

20 min

1 h

vegan

Wilhelm Studio

Ingredients

for greasing Rapunzel coconut oil

For the dough:

40 g Rapunzel walnuts
or Rapunzel pecans
1 large o. 2 small pears
150 g wholegrain spelled flour
60 g Rapunzel Oats, small leaf
or Rapunzel Spelt flakes small leaf
½ tsp baking powder
½ tsp soda
½ tsp Rapunzel Atlantic sea salt, iodized
½ tsp Rapunzel Tonka bean
50 g Rapunzel Rapadura whole cane sugar
1 tsp ground ginger
60 g plant margarine
2 tbs eggs for 2 large eggs
110 ml vegan buttermilk (from 110 ml vegetable milk and 1 tbs vinegar)
1 tsp Rapunzel vanilla powder Bourbon
To decorate some Rapunzel walnuts

For the frosting / butter cream:

2 tbs plant margarine
200 g Rapunzel Cristallino cane sugar
or powdered sugar
½ tsp Rapunzel vanilla powder Bourbon
1 tb Rapunzel Condimento Rosso
or apple cider vinegar
2 tbs of lemon juice

Details

20 min

1 h

vegan

Wilhelm Studio

Method

Preheat oven to 180 ° C. Grease a bread baking pan with coconut oil. Roughly chop walnuts. Peel and cut the pears. Add flour, chopped nuts, 2/3 oat meal, baking soda, baking soda, salt, Tonka sugar, whole cane sugar, ginger and vegetable margarine. Prepare the egg substitute by mixing 2 tbs of egg substitute or flaxseed flour with 6 tbs of water and rest for 1 min.

For the vegan buttermilk, add 1 tbs of vinegar and 110 ml of vegetable milk to a bowl and let it stand for 10 min. Now mix all ingredients together by hand. Add the pears. If the dough is to be dried, add a little more vegetable milk. Then add the chopped walnuts. Add the mixture to the bread pan and bake for 1 hour in the oven. Whether the cake is ready, can be found out with the stick sample.

While the cake is cooling, prepare frosting. Spread it on the cake after cooling the cake. Decorate with the walnuts at will.

For frosting:
Mix all the ingredients for the icing in a bowl well with the fork until it is creamy.