Hello lovelies. This little recipe makes a moist and fruity cake (already a winner), but has got a crumble topping. So it's like two desserts in one. Eat it hot with icecream and it's like three desserts! phew!So a few of you have asked to see what my kitchen looks like. Nose-y. Let's take a look!
There's some bunting...
A lot of plants which are starting to flower, hi Spring.
Bottles and jars everywhere.
Ok! the world's shortest tour is DONE. Onto the baking!
You'll need:
2 cups plain/all purpose flour
3/4 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
2/3 cup sugar
1 tsp cinnamon
1/2 cup sunflower/canola oil
1/2 cup of soy milk (maybe a touch more if it's too stiff)
1/3 cup agave syrup
2 decent sized pears peeled and chopped
and for the crumble top:
1 cup plain flour
1/3 cup vegan margarine
1/2 cup sugar
Sift together all the dry ingredients (up to the cinnamon).
Add the chopped pears and gently fold them in.
Chuck in all the wet ingredients, oil, soy milk and agave and stir until combined. Try not to crush the pears too much.
Line a baking tin with greaseproof paper and pour the mix in.
Preheat your oven to Gas mark 4/350F/170C. Put the cake in for 15 minutes while you make the crumble.
Either mix the crumble ingredients by hand in a bowl until they're all crumby, or put them in a blender and pulse until they're right.
Once the cake's been in the oven for 15 minutes, take it out and quickly cover the top with the crumble. Whack it back in the oven for another 25-30 minutes, until the topping has gone golden brown.
It's pretty great eaten hot with ice cream straight out of the oven, but when it's cold it's the best breakfast ever.
17 comments:
Looks like perfect saturday morning breakfast. So far we've been eating fake oreos.
I used to make great crumble, but recently all have turned out utter crap (like really embarassingly so), What margarine do you use?
My Word Verification word is "Sheesse", Sounds like a vegan product, no?
I bloody love those oreos.
I use Pure soya margarine, this ratio has worked perfectly the past year, and doing it in a blender makes it really good.
Stupid word verification, had to turn it back on, too many spammers :(
I LOVE BUNTING - your kitchen looks adorable :)
that looks so bloody tasty!
Yum! Boyfriend Dave thinks so too, this might be one we actually make. but where can you buy agave syrup? Is it necessary or could you substitute something else? Never seen it anywhere! We have a Mexican deli shop in Edinburgh, so that would probably have it if all else fails.
You can get agave in the health foods part of Waitrose and the big Tescos, but you could totally use golden syrup or even runny honey instead.
cool, thanks!
I want Bunting in my kitchen!!!
That looks DELICIOUS!
Omg, this looks AMAZING! I have to make it..
I saw the drawing you did of Carly over at 'a girl and her blog'...it is so wonderful!
This looks awesome! Cab I used tinned pears instead? I can never find nicely ripe fresh pears.
lmao i love your all-inclusive tour! i felt like i was practically standing in your kitchen ;)
Good tour. :) Oh yum yum yum this looks SO GOOD. Totally going to hang onto this recipe for a later date...
good god. this is delicious looking. i have to try this. and buntingggggg -- a lady after my own heart.
this is a very good pear crumble cake, once I take a slice, I would be so glad to eat it with a lot of passion.
Made this gorgeous scrummy cakey/crumble masterpiece just now. It is TRULY nom nom! I had two pears to use up and googled vegan pear crumble and yours was the only one I fancied. I altered it slightly, I used wholemeal flour for the crumble to give it a bit more texture and also added a handful of pecans which I chopped up for added crunch. It worked very well. Am making more of your scrummy stuff next week! Thanks!! :)
so glad you enjoyed! <3
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