Recipe fills a 23 x 13 cm loaf tin.
120g plain flour
120g buckwheat flour (wholewheat or spelt would work too)
125ml date syrup
100g coconut oil
250ml plant-based milk (I used soya)
1 tsp baking powder
1 tsp bicarbonate of soda (or 2 and no baking powder)
1 tbsp cider vinegar
half tsp salt
1 tsp cinnamon
1 tsp ginger
1 tsp allspice
125g stem ginger, drained of syrup, finely chopped (optional)
1 pear finely chopped
3 tbsp liquid sweetener (maple syrup, honey or agave)
65g icing sugar
Preheat the oven to 180 degrees celsius.
Line a 23 x 13 cm loaf tin with baking paper.
Pit your dates, and place into a sauce pan with the water.
Cook on a medium heat until the mixture forms a thick paste, if it’s quite lumpy simply mash with a fork.
Add the date syrup and coconut oil into the saucepan containing the date mix, place on a low heat until the coconut oil melts.
Stir thoroughly and leave to cool.
Stir the vinegar into the soya milk and leave to stand for 5 minutes to curdle.
Sift the flour, bicarbonate of soda, baking powder, salt and spices into a large bowl.
Add the stem ginger and toss to coat.
Slice you pear finely width ways.
Add the cooled date mixture and the milk mixture to the dry ingredients and stir until combined.
Pour the mixture into the tin, layering pieces of the pear on top.
Bake for 45 minutes to an hour.
The cake is cooked when a skewer inserted into the centre comes out clean.
Whilst still in the tin, stab the cake multiple times with a skewer, these will enable the drizzle to soak up into the cake.
Mix your liquid sweetener with the juice of 1 lime and pour over your cake.
Allow to soak and cool for 30 to 45 minutes.
When your cake is cooled remove it from the tin and make your second drizzle.
Simply mix the icing sugar and juice from second lime together to form a thick paste, add small amounts of water at a time to form a drizzle consistency.
Drizzle your icing over your cake and top with lime zest.
Leave to rest until the icing sets.
When ready simply slice up and enjoy! x
Store in an airtight container to ensure the cake remains moist.