- Preheat the oven to 180°C (160°C fan) and grease and line an 8 x 11 inch cake tin.
- Pour the soy milk into a jug and stir through the lemon juice or apple cider vinegar. Set aside for 10–15 minutes to curdle.
- Place the Merchant Gourmet Chestnut Purée into a large mixing bowl and whisk together with the vegetable oil until smooth.
- Add the caster sugar and vanilla extract and whisk again until combined.
- In a separate bowl, sift together the flour, bicarbonate of soda, baking powder, cinnamon, ginger and salt.
- Add the dry ingredients to the chestnut mixture and stir to combine.
- Pour in the curdled milk mixture and whisk for 2–3 minutes until smooth.
- Transfer the batter to the prepared tin.
- Arrange the pear slices evenly over the top.
- Bake for 25–30 minutes, or until a skewer inserted into the centre comes out clean.
- Meanwhile, make the caramel by combining the coconut milk and sugar in a saucepan.
- Bring to a gentle boil and cook for 20–25 minutes, stirring regularly, until thickened and caramel-like.
- Stir through the salt to taste and leave to cool slightly.
- Allow the cake to cool before pouring over the salted caramel.
- Slice and serve, ideally with a scoop of ice cream if desired.
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