April 7, 2014 6 Comments
This is my first recipe post in over 3 months, and it may be my last for a little while too. Let me explain…..
During my blogging break, I took on a commitment that is very important to me and which requires a significant time outlay. Namely, I was offered a role as an Associate Editor at The Scavenger, an online magazine run by Katrina Fox. Naturally, I said ‘yes’!
In my role as Associate Editor, I plan to continue to write - and source – articles on topics that I am passionate about: animal rights, veganism, vegan parenting and social justice. Some of you know that I have a background in social work, and that I currently work in the community, not-for-profit sector. This also inspires my writing.
So, what does that mean for Made of Stars?
Regretfully, I will no longer be able to commit to a weekly recipe post. Rather, I will post recipes on an irregular basis, as inspiration strikes me. However, I promise I won’t take 3 months to post my next recipe!
Also, I plan to continue working on my A-Z of veganism series (L is for… is currently in the works). In addition, I will link to my articles on The Scavenger if I think they may be of interest to readers of Made of Stars.
I developed this recipe when we had an abundance of very ripe pears in our fruit bowl. I have made it several times now. It is a moreish and scrumptious cake, suitable for afternoon tea with friends or as a lunch box treat (I have been know to pack a slice in my lunch box for work).
Moreover, the pears can be replaced with thinly sliced apples. I did this on one occasion, and was very happy with the result.
I use coconut sugar, but you could substitute with your preferred sugar if you don’t have coconut sugar in your pantry.
The tiny vegans also enjoy this cake but I am sure that doesn’t surprise you. :) Little Baker enjoys helping with the preparation. When he sees a mixing bowl, he calls out: ‘mix, Mummy, mix’. Which means: ‘hand over the spatula, Mum’!
(quantity: 10-12 slices)
1 1/4 cups wholemeal plain flour
1 tsp baking powder
1/4 tsp baking soda, sifted
3/4 cup coconut sugar
1/4 cup walnut pieces
1/3 cup sunflower oil
3/4 cup soy milk (or other plant-based milk)
1 tsp vanilla extract
1/2 tsp white vinegar
1 large ripe pear
1. Pre-heat oven to 180C/350F. Grease and line a spring form cake tin.
2. Combine all of the dry ingredients in a large mixing bowl, including the walnuts. Mix well, then set aside.
3. Use a vegetable peeler to peel the pear, then core and cut into thin slices. Set aside.
4. To a jug or small mixing bowl, add the oil, soy milk, vanilla and vinegar. Mix well with a fork or whisk, then add to the dry ingredients. Mix well until combined, but do not over-stir.
5. Transfer the batter to the cake tin, and smooth the top. Then arrange the pear slices on the top. I also add a walnut half to the centre. Bake for 35 mins (or until an inserted skewer comes out clean).
6. Store leftovers in an air tight container.
Wishing you all a beautiful week.