Chocolate hazelnut cake with pears (vegan recipe)
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Chocolate hazelnut cake with pears (vegan recipe)

  • Preparation 20 min
  • Cooking time 60 min
  • For 8 servings

Ingredients

    • 425 g / 15 oz / 3 ¾ cups wheat flour T 45 (+ 1 tablespoon flour for the dish)
    • 125 g / 4 ½ oz cocoa powder
    • 200 g / 7 oz cane sugar
    • 18 g / ½ oz baking powder
    • 12,5 cl / 4 fl oz olive oil
    • 50 cl / 17 fl oz almond milk
    • 2 cl / 2/3 fl oz cider vinegar
    • 1 vanilla pod
    • 1/4 tsp salt
    • 3 pears, thinly sliced
    • 50 g / 2 ¾ oz hazelnuts, chopped
    • 5 sprigs fresh thyme
    • 10 g / 1/3 oz soft butter (for the dish)
    • Juice of half a lemon
    • 1 tbsp icing sugar (optional)
  • Mix the almond milk with the cider vinegar. Set aside for 10 minutes.
  • Prepare the dish by lightly buttering it before sprinkling with the flour.
  • Preheat oven to 180°C / 350°F / Gas Mark 4 (fan assisted).
  • Meanwhile, wash the pears and cut into thin slices about 0,5 to 1 cm (0.2 to 0.4 in) thick. Sprinkle with lemon juice.
  • Crush the hazelnuts in a mortar.
  • Mix the flour, baking powder, cocoa, salt, sugar and vanilla seeds in a large bowl. Then add the liquids: olive oil and almond milk/vinegar mixture. Stir with a spatula until smooth. Pour the batter into the dish.
  • Garnish with pear slices on top. Sprinkle with hazelnuts and fresh
    thyme.
  • Bake for approximately 60 minutes. Insert the tip of a knife to check if it is done; it should come out dry when inserted in the middle.
  • Remove the cake from the oven and allow to cool completely before serving, straight from the dish.