Vegan walnut and pear cake
- 2 cups self-raising flour
- 1 tablespoon ground chia or flaxseed
- ½ cup granulated sweetener
- 2 teaspoon ground sweet cinnamon
- ½ cup walnuts, roughly chopped
- 4 tablespoons sunflower oil
- ⅔ cup unsweetened almond or soya milk
- zest 1 orange and 3 tablespoons juice
- 3 small–medium pears (about 450g), peeled and chopped into 1cm cubes
1 Heat the oven to 180°C/fan 160°C/gas 4. Line a 20cm square cake tin with non-stick baking paper.
2 In a medium mixing bowl, combine the flour, chia or flaxseed, sweetener, cinnamon and walnuts. In a jug, combine the oil, almond or soya milk, orange zest and juice. Mix the wet ingredients into the dry ingredients with the pears until combined, then spoon into the prepared tin.
3 Bake for 35–40 minutes until golden and springy to the touch. Remove from the oven, allow to cool slightly in the tin, then cut into squares.
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Nutrition Info (per serve)
Total fat 7.4g
–Saturated fat 0.9g
Dietary fibre 2.3g
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