Two rustic thick layers of chocolate cake filled with light chocolate chantilli and a whole pear.
super easy to make and delicious! using only the best ingredient, mostly organics.
you can replace the soy milk for other plant milk and the soy cream for coconut cream.
2 cups of all purpose flour
1-2 cup raw cacao powder
1 tsp of baking powder
1/2 tsp of baking Soda
1 cup of raw sugar cane
1/4 tsp of Himalayan salt
* 2 Cups of vegetal milk ( I used organic soy milk )
* 2/3 cups or good quality vegetable oil ( I used orange infused flax seed oil)
* 2 Tbs of apple cider vinegar
* 1 Tbs of valilla extract ( not essence )
1-Add all of the dry ingredients to a large bowl (pass through a strainer)
2-In a separate bowl, whisk together all of the wet ingredients.
3-Pour the wet ingredients into the dry ingredients and whisk together until well combined becareful not to over mix .
4-Divide the batter between two 8″ round greased cake pans ( or with parchment paper) Peel and place one beautiful pear in the middle of one of the pans, Bake around 45 minutes, check if is done with toothpick inserted into the center of the cake and comes out clean.
5-Let the cakes cool completely before adding the cream .
*** To make the vegan chocolate chantillí , use a mixer to beat soy whipping cream together with raw cacao powder, vanilla extract and good quality sugar.