For the Pear Topping
- 3-4 Bosc pears, peeled, halved and cored
- 2 tablespoons vegan butter
- 2 tablespoons coconut sugar
For the Brownie Cake
- 4 tablespoons chia seeds, mixed with 1/4 cup water
- 1 1/ 2 cups coconut sugar
- 1 cup non-dairy milk
- 1/ 2 cup vegan butter
- 2 teaspoons pure vanilla extract
- 2 cups white spelt flour
- 1 cup cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/ 2 teaspoon salt
Preheat oven to 340ºF. Line an 8-inch round cake pan.
To make the topping, add the vegan butter and coconut sugar to a frying pan. Cook over low heat until fragrant and browned. Place the pears cut side down in prepared pan. Pour melted butter sugar mixture over the pears; set aside.
To make the cake, add chia eggs, coconut sugar, milk, vegan butter, and vanilla extract to a saucepan and melt over low heat, whisking frequently. Remove from heat and set aside.
Sift flour, cocoa powder, baking powder, cinnamon, and salt into a large bowl. Pour in the cooled wet ingredients and mix gently to combine. Pour batter over pears and smooth with a wet spoon.
Bake for 30-35 minutes, until a skewer inserted in the center of the cake comes out with a few moist crumbs attached. Let cool in the pan for 10 minutes, then carefully flip onto a plate. Best served warm right after baking, but can be stored in the fridge if necessary.