Cranberry-Pear-Walnut Cake.

This walnut-pear and cranberry cake is a great way to treat your guests – no one will ever tell that this cake is from plant-based food. It’s healthy and tastes amazing!

It tastes best the next day after baking, and fresh out of the fridge.

Ingredients:

Cake base:
180 g oatmeal
60 ml coconut oil
60 ml date syrup
a pinch of Himalayan salt

Filling:

100 ml date syrup
2 tbsp. peanut butter
1 tbsp. vanilla extract (organic)
1 tsp. cinnamon
1 tsp. baking powder
200 g walnuts
150 g fresh cranberries
3 mid-sized pears

Directions:
Blend the oatmeal until you get the consistency of flour (you can use a coffee grinder), add salt, coconut oil and date syrup. Mix thoroughly until you form a ball of dough, then continue kneading with your hands (at least that’s what I did). Spread the dough in a cake pan (I used a round pan with a 24 cm diameter), greased with just a little bit of coconut oil. Spread the dough evenly and form small edges around the sides. Place the pan in a pre-heated oven (180 °C) and bake for about 10 minutes.

While the base is baking, prepare the filling. Peel the pears and place in the food processor/heavy-duty blender together with the walnuts, date syrup, peanut butter, vanilla extract, cinnamon and baking powder. Continue crushing the ingredients until the walnuts are left in tiny pieces, but not so much to form the consistency of dough.

Take the cake base out of the pan and leave to cool down. Then fill the base with the filling and add cranberries on top, being careful not to squish them (you can push them into the base). You can also put a few walnuts on top for decoration. Then continue to bake the cake for about 30 minutes in 180 °C. Bon appétit!