Recipe

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Upside down chocolate brownie + pear cake
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by @panaceas_pantry 🧡
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Wet Ingredients ⠀

4 chia “eggs” (4 Tbsp chia seeds (preferably ground, but can use them whole)+ 180mL water, mixed and set aside until thickened)
1/2 cup vegan butter⠀
1 1/2 cup coconut sugar⠀
1 cup plant milk of choice

Dry ingredients ⠀

2 cup (250g) white spelt flour⠀
2 tsp baking powder⠀
1 cup cacao powder⠀
2 tsp pure vanilla extract⠀
1/2 tsp good-quality salt
1 tsp ground cinnamon⠀

Topping ingredients
3-4 beurré Bosc pears, peeled, halved and cored. ⠀
2 Tbsp vegan butter⠀
2 Tbsp coconut sugar ⠀

Method⠀

1. Preheat oven to 170C/340F⠀
2. Add the 2 Tbsp vegan butter and 2 Tbsp coconut sugar to a fry pan and brown over a low heat (be careful not to burn- cook until just fragrant). Pour this caramel into the base of an 8 inch round cake tin, then Place pears cut-down on top. set aside. ⠀
3. Add all the wet ingredients to a saucepan, and melt over a low heat, whisking throughout. Once melted, remove from heat and set aside.⠀
4. Sift dry ingredients into a large mixing bowl. Combine, then add the cooled wet ingredients. Mix to combine, then Pour batter over pear base and smooth with a wet spoon.⠀
5. Bake for 30-35 mins, or until an inserted skewer is removed with only a few crumbs intact. ⠀

Allow cake to cool for 10 mins in the tin, before carefully flipping onto a plate and serving immediately with ice cream or yoghurt.
Note- this cake is best served warm, after baking. Due to the fruit in the cake, it will not keep well (the fruit juices will cause the cake to become soggy on standing) but, if you do have leftovers, refrigerated to help it keep/stop the fruit juice leaking into the cake.
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