Vegan pears chocolate cake

Method

Preheat the oven to 175 ° C. (Upper or lower heat or circulating air) Spread a baking pan with Ø 23 cm in diameter with coconut oil. Mix the flour, cocoa powder, soda, sugar and salt in a mixing bowl. Flour and cocoa powder seven, so there are no lumps.

Mix water, oil, vanilla and vinegar in a second bowl. Gradually add the water-oil mixture to the dry ingredients and mix with a blender to a smooth dough. For clumps you can add some water.

Put the dough in the baking pan. Air bubbles can dissolve by dropping the mold a few times on the work surface with a distance of 5 cm. Peel and core the pears, cut into thin slices and place into the dough in the baking form.

Approximately bake in the oven for 20-25 minutes until the cake topping bounces slightly when touched. First let cool, then remove from the mold and sprinkle with powdered sugar.

Ingredients

For a cake (springform with approx. 23 cm)

• 2 pears
• 160 g spelled flour type 1050
• 50 g Rapunzel Cocoa powder, low fat
• 200 g Rapunzel Cristallino cane sugar
• 200 ml of water
• 1 teaspoon soda
• 1/2 tsp Rapunzel Atlantic sea salt
• mark of a Rapunzel Bourbon vanilla pods
• 60 ml Rapunzel olive oil fruity, extra virgin
• 1 El Rapunzel Condimento Bianco
• Icing sugar for garnish
• Rapunzel Cristallino cane sugar, ground
• for the baking dish: Rapunzel coconut fat mild