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Vegan Chocolate Almond and Pear Cake
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Vegan Chocolate Pear and Almond Cake – Gluten-free, Dairy-free, Sugar-free
Prep Time
20 mins
Cook Time
50 mins
Total Time
1 hr 10 mins
 

This is a decadent yet light and healthy Chocolate Pear & Almond Cake. The pear, once baked to perfection, will release its warm sweetness in the soft and tender bits inside the cake and an intense caramelisation in the slices on top of the cake. It is then diffused with the bitterness of the dark chocolate and the nuttiness of almond flour and slivered almond, making it a perfect a decadent yet light mood-warming dessert after dinner or weekend teatime.

Course: Dessert
Keyword: almond, chocolate cake, dairyfree, glutenfree, healthy cakes, healthy desserts, pear, sugargree, vegan cake, vegan desserts
Servings: 10 slices
Calories: 196 kcal
Author: H.P.
Ingredients
8-10 slices
  • For a springform cake tin with diameter 20-22 cm
Fruit and garnish
  • 2-3 Conference pears ~ 400gr, half chopped, half sliced
  • 50-75 gr pure dark chocolate chopped
  • 15-20 gr slivered almond
Dry ingredients
  • 2/3 cup ~ 100gr oat or whole-wheat flour
  • 1/3 cup ~ 50gr fine almond flour. If you don’t have it, just use regular flour and 15-20ml less liquid
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 2 tbsp ~ 15gr cacao powder
  • Optional zest of ½ orange for a kick in flavour
  • 1 tsp ground cinnamon
  • ¼ tsp ground clove
  • ¼ tsp ground nutmeg
Wet ingredients
  • 1 tsp apple cider vinegar OR lemon juice
  • 1 tsp vanilla extract
  • 2 ~ 300gr banana
  • 1/3 cup ~ 50gr liquid sweetener of choice such as maple syrup, agave, honey
  • 1 flax egg 1tbsp flaxmeal + 4tbsp water OR regular egg
  • 50-75 ml milk of choice I used almond depending on the type of flour you use. Gluten-free flour such as almond absorbs more liquid
  • 10 gr coconut oil melted
  • 75 gr aquafaba liquid from canned chick-pea OR 2 egg whites
  • Optional If you use very dark chocolate, you might want to add 1 tbsp liquid sweetener to the batter
Instructions
Method – 50mins baking
  1. Preheat oven to 180C
  2. If use flax-egg, mix flaxmeal and water in a small cup and let rest for 5mins
  3. Wash, core and peel the pears
  4. Chop half into chunks and the other half into slices
  5. In a large bowl, mix together all dry ingredients
  6. In a blender, blend all wet ingredients including the flax egg.
  7. Mix dry into wet ingredients, half at a time
  8. Use a spatula to fold in. Adjust liquid/flour if too thick or too runny
  9. Add in melted coconut oil, chopped pear and ½ amount of the chocolate bits
  10. In another clean bowl, whish aquafaba or egg white until reaching a chopped peak (5-7mins)
  11. Fold in the batter 1/3 at a time until it is well incorporated
  12. Line the cake tin with baking paper, spray with some oil
  13. Pour in the cake batter
  14. Arrange pear slices on top to completely cover the surface
  15. Sprinkle slivered almond and remaining chocolate bits on top
  16. Bake 35mins at 180C then reduce to 175C for another 15mins
  17. Let cool for at least 15mins