This cake is a nice light finish to a fresh summer meal. Enjoy with a scoop of ice cream or dollop of whipped cream.
By Rachel Swetnam
- 2 cups pears, cubed, set aside in a bowl of water and a bit of lemon juice
- 1¾ cups flour (whole wheat or all purpose should do fine)
- 3 Weetabix biscuits, crushed (about ¾ cup)
- 2 teaspoons baking soda
- 1 tablespoon cinnamon
- ½ cup demerara (turbinado) sugar
- ½ teaspoon salt
- 1 cup walnuts, chopped
- ½ cup applesauce
- 1 cup coconut milk
- 3 tablespoons + 1 teaspoon olive oil
- 2 tablespoons demerara (turbinado) sugar
- Preheat oven to 400°F.
- Oil and flour a 9x9 cake pan or two loaf pans.
- Incorporate all dry ingredients (flour through walnuts) in a large bowl. In a smaller bowl, stir together the wet ingredients (applesauce, coconut milk and olive oil).
- Pour the wet ingredients over the dry, and stir just enough to barely combine all ingredients.
- Drain the pears and fold them gently into the batter.
- Pour batter into prepared tin(s) and sprinkle the two tablespoons of sugar over the top. Bake for 55 minutes to an hour.
- Start checking cake after 25-30 minutes. The top should be brown and a toothpick inserted in the center should come out mostly clean.
Rachel Swetnam is a freelance photographer, food stylist and cooking enthusiast. Her food blog (www.biscuitbatches.com) shares her vegan cooking/baking adventures. Born and bred in Kansas City, MO and earning a degree in Photojournalism from the University of Missouri, she now calls Venice, CA home.