Dessert

Raspberry, Pear & Yoghurt Loaf Cake

Anyone for afternoon tea?
Prep
10 min
Cook
60 min
Serves
6

Method

  1. Preheat the oven to 175C / 350F, then grease and line a 9-inch loaf tin with some plant-based butter and baking parchment.
  2. Using a handheld electric whisk or a freestanding electric mixer with the paddle attachment, cream together the butter and sugar until the mixture is soft and fluffy.
  3. Add the plant-based whole egg alternative and the vanilla essence to your mixture and mix again.
  4. Add the plain flour, ground almonds and baking powder to your bowl and use a spatula to mix together until just incorporated and still a little craggy.
  5. Mix in our Natural Yoghurt and then gently fold in the raspberries.
  6. Pour the batter into the prepared loaf tin and add the sliced pear to the top. Sprinkle the flaked almonds over your loaf cake then place in the oven and bake for 60-70 minutes, until the sponge is firm and golden on top, and a skewer inserted into the centre of the cake comes out clean.
  7. Leave to cool for 15 minutes in the tin, before removing your loaf cake using your parchment sling.
  8. Allow to cool on a wire rack completely before slicing and serving with an extra large dollop of our Natural Yoghurt and some more fresh raspberries.

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Ingredients

190g plant-based butter

190g plain flour

190g caster sugar

110ml plant-based whole egg alternative

60g ground almonds

1tsp baking powder

50g The Coconut Collaborative Natural Yoghurt

1tsp vanilla essence

100g whole fresh raspberries

1 pear, halved and sliced

10g flaked almonds

The Coconut Collab Natural Yoghurt

Natural

Thick and Creamy

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