Pear and pecan nut cake {vegan – sans gluten}

Gâteau aux poires

En ce moment je suis dans ma période gâteaux, juste avant c’était les cookies et bientôt ce sera surement encore autre chose ! Je ne sais pas si vous fonctionnez comme moi mais moi je suis comme ça et en ce moment je n’ai envie que de gros gâteau bien moelleux à s’en coucher dedans ! Le défi était donc de trouver LA bonne texture pour un gâteau vegan et sans gluten qui se tienne et ne parte pas en miettes dès qu’on le coupe. In muffins the thing is simple because it is not very big but in cake I had not yet found the perfect recipe and after many and many tests not top top (see downright inedible !) I finally managed to get my hands on it ! I had prepared this recipe for pear and pecan cake at snack time and it was good too much quickly devoured with a good hot cup of tea because yes at the moment we curdle them ! If ever you are more patient than us, make the cake the day before and enjoy it the next day it will only be better.

You can of course use this recipe as a base for other associations, on the other hand, I advise you not to put too much fruit in the dough because it will tend to make the cake wetter and therefore more crumbly.

Gâteau aux poires recette

recette de Gâteau aux poires

Pear and pecan nut cake {vegan - sans gluten}
Pour 1 cake
To print
Ingredients
  1. 150 g brown rice flour
  2. 50 g corn flour
  3. 50 g of tapioca flour
  4. 1 baking powder
  5. 100 g cane sugar
  6. 80 g soy yogurt
  7. 80 ml of neutral oil
  8. 150 ml almond milk
  9. 4 tablespoons of compote
  10. 1 tablespoon cider vinegar
  11. 1 teaspoon of baking soda
  12. 100 g pecan nuts
  13. 2 pears
Preparation
  1. Preheat the oven to 180°.
  2. Mix together the dry ingredients that are the flours, the yeast, baking soda and sugar.
  3. Then mix the compote with the oil and yogurt then add to the dry ingredients. Slowly stir in the milk to obtain a smooth texture..
  4. Finish by adding the coarsely crushed pecans and vinegar and mix.
  5. Pour the batter into a non-stick mold and add the quartered pears on top, a few pecans and a little sugar.
  6. Bake 30 -35 minutes.
aime & mange https://aime-mange.com/
Gâteau aux poires vegan - sans gluten

Emilie

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10 Comments
  • Samsha
    22.2.18

    Perfect comfort food for this freezing month of February!

    • Emilie
      23.2.18

      Oh yes that's true 😉 Thank you Samsha !

  • M Christine
    26.2.18

    I would like to know, why put vinegar.
    Merci

    • Emilie
      28.2.18

      It is an acidic ingredient that will make the dough rise !

  • Maude
    12.1.19

    Bonjour, this recipe is very tempting!!!
    What size pan are you using for this recipe?? Because I have fairly large molds and would therefore like to adapt the recipe according to the mold.
    Merci

    • Emilie
      30.1.19

      Bonjour ! For this recipe I used a mold of 24 or 26 cm in diameter

  • Almagigi
    27.11.19

    I am from Quebec and do not know what a sachet of yeast is and what to replace here?

    • Emilie
      27.11.19

      Baking powder (1 sachet = 10g) it is in France the equivalent of baking powder in Quebec !

  • Berry Warranty
    26.3.20

    Hello and thank you for your blog..
    A question about the recipe : usual to make the dough rise, I either use baking powder or baking soda + vinegar.
    For what reasons should we put both ?
    Merci
    I send you the best ❤️

    • Emilie
      28.3.20

      Hello Garance, in this version there are both to help gluten-free flours rise well, so it's done on purpose.
      Have a nice day and good cake <3