Name: Vegan Raspberry Pear Cake With Raspberry Glazing
Ingredients: ½ cup olive oil; ½ cup white sugar; ¼ cup almond butter, or tahini; ⅔ cup unsweetened almond milk; 1 tsp pure vanilla extract; 2 cup white spelt flour (or all purpose flour); 1 tsp baking powder; ¼ tsp salt; ½ tsp ground cardamom; ½ tsp cinnamon; ½ cup pears peeled and cut into cubes, fresh or frozen (70 grams (2.5 oz)); ½ cup frozen raspberry (80 grams (2.9 oz)); ½ cup powdered sugar; 2 Tablespoon raspberry powder (or lemon juice see note); 1 - 1½ Tablespoon water

.Grease and flour a 22 cm x 10 cm mold - 8.6-Inches X 3.9-Inches

Preheat oven to 180 degrees Celsius (356 Fahrenheit).
Mix oil, sugar, and almond butter in a bowl; Add vanilla extract and almond milk and mix well.
In a separate bowl, sift flour, and add baking powder, salt, cardamom, and cinnamon; Mix with a fork or whisk.

Add the flour to the batter until combined. Mix in the raspberries and pears.
Transfer to the mold, place on the second lower level of the oven, and bake for 50 - 55 minutes until golden and a toothpick inserted in the center (doesn't include pricking the fruit) of the cake comes out clean*. Take out and place on a rack. Allow the cake to cool completely before pouring the raspberry glazing.

Raspberry Glazing

Mix powdered sugar with raspberry powder, and add water until you get the desired consistency - a thick yet liquid glazing.

Take the cake out of the pan and turn it over again on a tray so that the top of it remains up.
Pour the glazing over the cake and allow it to run down the sides - it's part of the chic. Allow the glazing to harden for about half an hour before serving.