240ml (8fl oz) almond milk<br />
2 tsp apple cider vinegar<br />
125g (4oz) melted coconut oil, plus extra for greasing<br />
1 tsp instant coffee<br />
2 tsp vanilla paste<br />
1 x 410g tin quartered pears, drained and puréed<br />
240g (8oz) gluten-free flour<br />
240g (8oz) light brown sugar<br />
240g (8oz) cocoa powder<br />
2 tsp bicarbonate of soda<br />
1 tsp gluten-free baking powder<br />
<br />
For the Frosting<br />
280g (9oz) almond butter<br />
50g (2oz) cocoa powder<br />
1 tsp vanilla paste<br />
100g (3 1/2oz) light brown sugar<br />
150ml (5fl oz) almond milk<br />
150g (5oz) fresh raspberries
Preheat oven to gas 3, 170°C, fan 150°C. Lightly grease an 18cm (7in) round cake tin with coconut oil.<br />
Mix the almond milk and cider vinegar in a large mixing bowl, and allow to set for a few minutes to activate. Add the coconut oil, coffee, vanilla extract, and pear purée and beat until foamy.<br />
Add the flour, sugar, cocoa powder, bicarbonate of soda and baking powder to the wet ingredients and mix well. Taste, and adjust sweetness by adding more sugar, if desired.<br />
Pour mixture into the prepared tin. Bake for 25-30 minutes, or until a toothpick inserted into the centre comes out clean. Leave to cool completely before frosting.<br />
Meanwhile, prepare the buttercream frosting by beating together all the ingredients until light and fluffy. If the consistency is too thick, add more almond milk. If it's too thin, add more cocoa powder or light brown sugar.<br />
Once the cake is cooled, spread the frosting generously over the top and decorate with the raspberries, if using. Alternatively, omit the frosting and dust with cocoa powder.