A beautiful gluten-free vegan pumpkin cake loaf.
Preheat oven to 350 degrees. Grease a small bread loaf pan (approximately 5 by 9 inches). Cut two 3 inch strips of parchment paper and insert one in the pan lengthwise and the other width-wise. Make sure the strips are long enough that you can hold on to them to lift the cake out of the pan when it has finished baking.
In a large bowl, mix the dry ingredients together and set aside.
In your stand mixer, whisk the aquafaba on low speed for two minutes and then medium speed for two more minutes. Add the cream of tartar. Whisk on high speed for 4 more minutes. Gradually add 3 tbsp of sugar when the aquafaba start to foam up. Whisk on high speed for 2 more minutes or until firm peaks form.
In another bowl, whisk the other wet ingredients together. Pour the aquafaba onto the wet ingredients. Pour the dry ingredients into the wet ingredients a little bit at a time and fold with a spatula. Try not to over mix. You don't want to deflate the aquafaba too much. Pour the batter into the pan.
Cut a little bit off of the bottom of each of the pears so that they will stand up straight in the pan.
Slowly insert each pear into the batter. Place them in the centre of the loaf pan one at a time. Push the pears down almost all the way to the bottom of the pan. Top the batter with the pumpkin seeds.
Bake at 350 degrees for approximately 45 to 50 minutes or until a toothpick inserted in the centre comes out clean. Allow the cake to cool for 15 minutes before removing it from the pan.
Garnish with Goji berries.