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Vegan upside-down pear, raspberry and hazelnut cake recipe
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Prep Time:
15 minutes
Cook Time:
70 minutes
Total Time:
85 minutes
Seasonal fruit upside-down vegan cake with pear, raspberry, and hazelnut - divine!
Ingredients:
  • 1 pkt Hazelnut Superfood Protein Ball Mix
  • 135g self-raising flour
  • 100g hazelnut meal
  • 110g brown sugar
  • 2 tsp xanthan gum
  • 2 tsp dried yeast
  • 4.00 gm baking powder
  • 2.50 gm bicarbonate of soda
  • 160g plant-based spread, melted
  • 250ml almond milk
  • 125g raspberries
  • 60ml maple syrup
  • 2 small Packham pears, peeled, sliced
  • 45g hazelnuts
Instructions:
  • Preheat the oven to 180°C. Grease a 12cm x 24cm loaf pan and line the base and sides with baking paper, leaving an overhang. In a large bowl, mix protein ball mix, flour, hazelnut meal, sugar, xanthan gum, yeast, baking powder, and bicarbonate of soda. In a separate jug, whisk spread and milk together. Combine the wet and dry mixtures until fully incorporated. Gently fold in two-thirds of the 85g raspberries.
  • 1. Drizzle the luscious sweetness of 2 tablespoons of maple syrup over the base of the prepared pan. Layer on the delicate pear slices, sprinkle with 25g of hazelnuts, and gently spoon over the velvety cake batter, ensuring a smooth surface. 2. Bake for 1 hour and 10 minutes or until a skewer inserted in the center comes out clean. Allow it to rest in the pan for 10 minutes to cool slightly before elegantly transferring to a wire rack to cool completely.
  • Drizzle the cake with the extra 4 tablespoons of maple syrup and top with 40 grams of raspberries and 25 grams of hazelnuts. Enjoy!

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