Raspberry and Pear Cake with Yoghurt Alternative
Ingredients
190
g
vegan butter or margarine
190
g
flour
190
g
icing sugar
110
ml
plant-based whole egg alternative
60
g
ground almonds
1
ts
baking powder
1
ts
vanilla extract
100
whole fresh raspberries
1
pear, halved and cut into slices
10
g
flaked almonds
Preparation
1. Preheat the oven to 175 °C. Line the loaf tin with baking paper and grease it.
2. Using a hand mixer or food processor, cream together the butter alternative and sugar until the mixture is soft and fluffy.
3. Add the plant-based whole egg alternative and vanilla extract and mix together.
4. Fold in the flour, baking powder and ground almonds so that it is still a little crumbly.
5. Mix with the yoghurt alternative and carefully fold in the raspberries (put a few to one side for decoration).
6. Pour the batter into the loaf tin and place the pear slices on top. Sprinkle the cake with flaked almonds and bake in the oven for approx. 60-70 minutes. The sponge should be firm and golden brown on top and a wooden skewer inserted into the centre of the cake should come out clean.
7. Remove the cake from the oven, leave to cool in the tin for 15 minutes and then lift out of the tin with the baking paper still on it.
8. Leave the cake to cool completely on a wire rack, cut into slices and serve with an extra-large dollop of yoghurt alternative from The Coconut Collab and the remaining raspberries.
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