Chai Spiced Pear Cakes with Hazelnut Chocolate Glaze

Makes four 1-cup bundt cakes

 

Ingredients:

 

2 6-inch cake pans

 

Cake:

 

3/4 cup quinoa flour (or all-purpose gluten-free flour)

3/4 tsp baking soda

1/2 tsp baking powder

1/4 tsp sea salt

1/2 tsp cinnamon

1/2 tsp ginger

1/2 tsp cardamom

1/4 tsp cloves

1/4 tsp nutmeg

1/2 cup packed soft Medjool dates, pitted, 

soaked in water for 30 minutes 

and 1/2 cup of the soaking water reserved

2 Tbsp almond butter

1 tsp pure vanilla extract

1/2 cup pureed ripe pears

1 Tbsp apple cider vinegar

 

 

Glaze:

 

1/3 cup Veggimins Hemp CBD Chocolate Hazelnut Butter

 

 

Directions:

Adjust the oven rack to the centre position and preheat it to 375F. Grease 4 small bundt pans.

In a large basin, thoroughly mix flour, baking powder, baking soda, spices, and sea salt.  Put aside.

In a blender, combine the dates, almond butter, pear puree, reserved water, and vanilla extract. Blend until smooth, and then thoroughly mix the blended mixture into the flour mixture. Add the cider vinegar and whisk until bubbles appear.

Pour cake batter into the prepared pans and bake for about 20 minutes, or until a tester inserted into the centre comes out clean. Take out of the oven, and allow the cakes to cool in the pan on the rack for approximately one hour.

Release the mould onto a parchment paper-lined sheet pan.

 

Release the mould onto a parchment paper-lined sheet pan.

In a double boiler, gently reheat the hazelnut butter until it becomes pourable (without boiling), then drizzle it over the cakes.

 

Have fun!

 

 

You can use 1 tablespoon of cacao powder, 1/4 cup hazelnut (or almond) butter, 1 tablespoon of maple syrup, and just enough water to make it pourable in place of the CBD hazelnut butter if you can't find it or would want to make your glaze.

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