Updated: Oct 11
This is the new favourite sweet treat in our house. This vegan cake is totally refined sugar and dairy free! Inspired by bonfire night, toffee apples, and parkin, I wanted to make something with the multitude of gorgeous apples and pears that we were getting in our veg box right now. Papa then brought a bumper crop of apples down from his tree and this awesome autumnal cake was invented. I personally love it with pear it but works beautiful with either.
I have been exploring ways to use black strap molasses in recipes as it’s such a fantastic source of iron. I have used this both when supporting mamas and as a post-natal mama myself. It’s a fab thing to have in the kitchen cupboard and heres why;
It is the 3 stage refinement of sugar cane which produces black Strap Molasses (bsm). This refining process involves boiling and no other chemical process is used, unlike many refinement processing.
Many consider bsm a superfood. It is high in magnesium, b vitamins and is one of the greatest non-animal sources iron for the body. For these reasons it is a great addition in pregnancy or during menstruation.
It is highly beneficial for digestion due to its high mineral content of calcium, magnesium and manganese. It is also a stool softener and therefore particularly beneficial after birth to support a naturally slower digestive system, promote healthy bowel movements and restore iron levels helping to boost energy.
Ginger is such an awesome root spice with bundles of health benefits. A warming spice it adds both freshness and zing to balance out the sweetness.
1 ½ Cups Apple Or Pear Puree
1/3 Cup Coconut Oil
2 tbl Black Strap Molasses
2/3 Cup Ground Almonds
1 Cup Spelt Flour
½ Cup Coconut Sugar
1 tbl Ginger Powder
1 tsp baking powder
1 tsp bicarbonate Soda
½ Cup Raisins (optional)
20/25 small Pears
20cm Square Cake tin lined with parchment paper
(Equally works well separated into a muffin tin (grease or use muffin cases) to make 12 little, individual cakes).
Pre heat the oven to 170 degrees – Fan assisted.
First make the pear puree- in autumn I make a big batch of both pear puree and apple puree while there is such a plentiful supply of both fruits. You can then freeze what you’ve made into pots. And when needed place the pot in a bowl of just boiled water to thaw ready for use.
Peel and core your pears and chop into small chunks. Add pears to a saucepan and add just enough water to cover the base of the pan (about 1-2cm high). Simmer on a low heat for 30mins or until pears are really soft and have started to break down. Either mash with a fork, the back of a wooden spoon or blend and then leave to cool.
Melt the coconut oil on a low heat and then add all the wet ingredients together in a big bowl.
In a separate bowl combine all the dry ingredients until thoroughly mixed.
Add the dry ingredients to the wet and mix carefully until all combined. Then spoon the mixture into your prepared cake tin (or individual cases for muffins) and place in the oven.
Bake in the oven for 20/25 minutes. The cake will be moist but firm. Leave to cool and then cut into squares and watch them disappear.