Vegan Recipe – Dark chocolate, pear and pistachio cake



150g margarine150g sugar1 tsp vanilla extract4 tsp no egg (dissolved in 4-5 Tbsp of water 200g flour2 tsp baking powder1½ tsp ground cinnamon½ cup soy/almond/oat milk1 cup vegan chocolate chips½c roasted pistachios12 canned pear quartersChocolate ganache to serve 


Preheat oven to 180degC.

Grease and line a 22cm tin.

Cream margarine and sugar until pale and fluffy in an electric mixer. Add vanilla and egg.

Sift in the flour, baking powder and cinnamon and mix in along with milk. Stop when just combined.

Stir in with wooden spoon the chocolate chips and pistachios (leave a handful for the topping). Pour batter in the tin and dot the pear quarters on to it.

Bake 45min until golden and a skewer comes out clean.

Allow to cool for 20min then pop out on to wire rack.

When cool, ice with chocolate ganache.

Keeps in dry place in an airtight container for three days.