Chocolate Pear Cake
Vegan chocolate pear cake is the quintessence of the best winter flavors in a comforting dessert. It’s moist, filled with pear, hazelnuts, and has chocolate in the batter and on the top. It’s gluten free and ready to eat in under an hour.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 slices
- Category: Dessert
- Method: Baking
- Diet: Vegan
Ingredients
- 70g brown rice flour
- 60g corn flour *
- 50g ground hazelnuts (meal)
- 30g cocoa powder
- 2 tsp baking powder
- 1/4 tsp ginger powder
- 1/4 tsp ground cardamom
- 1 pinch of salt
- 170ml almond milk
- 90g dairy-free yogurt
- 50g olive oil (or vegetable oil)
- 70g cane sugar
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
- 2 small pears
- 30g hazelnuts, roughly chopped
- 30g dark chocolate, roughly chopped
Instructions
- Preheat the oven to 350°F / 180°C and grease and line the bottom and the edges of a 8 inch springform cake pan with parchment paper. Set aside.
- In a large mixing bowl, whisk together the brown rice flour, corn flour, ground hazelnuts, cocoa powder, baking powder, ginger, cardamom and salt.
- In another mixing bowl, whisk together the almond milk, yogurt, oil, sugar, vinegar, and vanilla.
- Add the wet preparation to the bowl of dry ingredients and stir until just combined.
- Slice the pears in half and remove the core and seeds. You can keep the skin. Finely chop one of the pear, and thinly slice the other one.
- Gently fold in the chopped pear into the cake batter. Then pour the batter into the prepared pan and spread evenly. Top with the remaining pear slices and chopped hazelnuts.
- Bake for 40 to 45 minutes, until it’s completely set. The top should be dry to touch, and you can check the middle of the cake with the tip of a knife. If the hazelnuts start to brown at the end of the baking time, cover the cake with aluminium foil.
- Remove the cake from the oven and immediately add the chopped chocolate on top. Allow the cake to cool for at least 20 minutes in the pan before to release and place it on a cooling rack to cool completely. Slice and enjoy!
Notes
- Store the cake in an airtight container at room temperature for 1 day or in the fridge for up to 4 days.
- This recipe can be made in a 8 to 9 inches pan. I highly recommend to use a springform pan, so it’s easier to release the cake from the pan once baked. Carefully grease the pan and line the bottom and edges with a round of parchment paper.
- * This recipe calls for corn flour and not cornstarch which is not the same. Check the article for more detailed ingredients substitutions.
Find it online: https://earlybrawd.com/chocolate-pear-cake/