Chocolate Pear Cake

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www.theconsciousplantkitchen.com

This Chocolate Pear Cake is an egg-free and dairy-free cake with sweet pear slices embedded at the top of a soft and moist crumb.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/chocolate-pear-cake/ or scan the QR code here ➡️

Prep Time10

Cook Time55

Total Time1 5

Servings: slices

Calories: 212.4kcal

Author: Carine Claudepierre

Ingredients

To coat the pear slices

3 firm Pears Beurré Bosc, not ripe, peeled, cored, sliced
2 tablespoons All-Purpose Flour (note 1)
2 tablespoons Unrefined Sugar (note 2)

For the chocolate cake

1 ⅓ cups All-purpose Flour (note 1)
1 cup Unrefined Sugar (note 2)
6 tablespoons Unsweetend Cocoa Powder
1 teaspoon Baking Powder
1 teaspoon Baking Soda
½ cup Almond Milk (note 3)
⅓ cup Greek Coconut Yogurt (note 4)
½ cup Boiled Water (note 5)
¼ cup Light Olive Oil (note 6)
2 teaspoons Vanilla Extract

Topping

3 tablespoons Walnuts crushed (note 7)
1.5 oz Dark Chocolate roughly chopped (note 8)

US Customary - Metric

Instructions

Prepare the Pears

Select firm pears, the best are Beurré Bosc for the best result.
Peel the pears, core, and slice them into 1/4 inch (0.6 cm) thick. Set aside.
In a medium mixing bowl, add 2 tablespoons of flour and 2 tablespoons of sugar. Stir to evenly combine.
Add the pear slices to the flour mix above, toss to coat evenly. You want the flour mixture to stick to the pear slices. Some might not entirely stick to them, that's ok, leave it in the bowl. Set aside.

Make the Chocolate Cake

Preheat the oven to 350°F (180°C). Line a 9-inch springform pan with parchment paper, keeping some hanging on the sides; it makes it easier to transfer the cake to the cooling rack at the end. Spray cooking oil on the bottom and sides of the pan. Set aside.
In a large mixing bowl, whisk the dry ingredients: flour, sugar, cocoa powder, baking powder, and baking soda.
Add wet ingredients: almond milk, yogurt, boiled water, oil, and vanilla extract.
Use a rubber spatula to stir and form a smooth chocolate cake batter.
Pour the cake batter in the prepared pan.
Add the coated pear slices prepared earlier on top of the cake. Do not add any of the flour left in the bowl where you coated the pear slices; discard it.
Lightly press the pear slices on top of the cake.
Sprinkle chopped walnuts and chopped dark chocolate all over the top of the cake.
Bake the cake for 55-65 minutes on the middle rack of the oven at 350°F (180°C). Foil the top of the pan after 30 minutes to prevent the top from burning.
Insert a long toothpick in the middle of the cake. It should come out with a little crumb, but not much. Don't be tricked by the melted chocolate chips sticking to the stick, it's not the cake crumb. When you have no crumb or just a few crumbs on the stick, the cake is ready to come out of the oven.
Let the cake cool down for 10 minutes in the pan, then run a knife around the cake and gently, carefully open the springform pan to release.
Place 1 hour on a cooling rack before slicing.

Notes

Note 1: Or white spelt flour. The recipe doesn't work with almond flour or oat flour. For a gluten-free version, use my gluten-free conversion guide.

Note 2: Or unrefined cane sugar, like coconut sugar or demerara sugar.

Note 3: Any milk works in the recipe, like oat milk, soy milk, or coconut milk.

Note 4: I bake with dairy-free coconut yogurt. You can also use another type of plain yogurt, like Greek yogurt, if you eat dairy.

Note 5: Boiled water means water that has been boiled and set aside for 1-2 minutes. You can swap half of the boiled water for warm espresso to boost the chocolate flavors of the cake and add a coffee flavor that goes so well with pear and chocolate.

Note 6: Or any low-flavor oil like canola oil.

Note 7: Or chopped pecans, hazelnuts, or skip if you don't like nuts.

Note 8: I am using chopped 50% dark chocolate. You can use a 70% or 85% chocolate bar for a lower sugar content.

Chocolate Drizzle: To add the chocolate sauce, melt dark chocolate with a little bit of coconut oil and pour it on the cake slices.

Storage: Store the cake in the fridge in an airtight cake box for up to 3 days.

Nutrition