For 1 cake
2 tbsp. La Vida Vegan pure chocolate spread
3 conference pears
300 g flour
75 g coconut blossom sugar
150 g cane sugar
225 ml oat milk
1 tbsp. lemon juice
110 g margarine
1 tsp. baking powder
2 tsp. baking soda
1 tbsp. apple cider
1 tsp. vanilla extract
Preheat the oven to 180°C and grease lightly with some sunflower oil. Pour the lemon juice and apple cider into a bowl along with the oat milk. Put aside for 10 minutes until it starts to clump together a bit. Melt the margarine and the La Vida Vegan chocolate spread in a skillet and let it cool down. Strain the flour in a large bowl and add the coconut blossom sugar, cane sugar, baking powder and baking soda. Mix. Then, peel the pears and cut a little bit off the bottom, so the pears can stand on themselves. Pour the oat milk, the melted La Vida Vegan and margarine mixture and vanilla-extract to the flour and mix until it becomes smooth. Divide the batter over the cake tin and press the three pears into the batter. Bake the pear cake in about 45 minutes, until the top begins to color and the cake is done. Stick a skewer in the middle of the cake. If it comes out clean, the cake is done. Get the cake out of the oven and let it cool down before you put it in the fridge or serve immediately while it is still warm.
