Ingredients:
200g spelt flour
50 g buckwheat flour
30 g cacao powder
2 tsp baking powder
1\2 tsp baking soda
90g coconut sugar ( can also use cane sugar )
130g almond milk or other plant milk of choice
100 g coconut oil
100g unsweetened pear ( or apple) sauce ( can make your own by cooking 100g pear in 1 tbsp of water for 1o minutes on low heat then blending it)
1 tbsp lemon juice ( or apple cider vinegar)
1 tsp ground cardamom + more to sprinkle at the end
Good pinch of flaky salt
400g pears
White tahini to serve ( optional )
Method:
Preheat the oven to 180° and line an 18 cm cake tin.
Wash, peel, and cut the pears in small chunks. You can put aside 1\4 of the pear and slice it into long strips to decorate the cake.
In a bowl combine flour, baking powder, baking soda, cacao powder, sugar, and cardamom.
In a separate bowl add the coconut oil melted, the pear sauce, milk ( must be at room temperature), lemon juice, and mix.
Pour the dry ingredients over the wet, then combine gently. The mixture might look like is missing liquid, do not worry, just keep folding the batter very gently until is all combined.
Add the chopped fruit.
Pour the batter into the cake tin, then decorate with the pear slices. Bake at 180° for 45-60 minutes depending on your oven.
Serve with a sprinkle of salt, ground cardamom, and a drizzle of tahini.