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Food

Spiced Pear and Chocolate Cake

Serves 4

Written by
Spiced Pear and Chocolate Cake

Pears and chocolate make for a very natural friendship and play together beautifully in this plant-based, dairy-free cake. This cake is dense and rich, with a medley of spices, and enhanced by just a hint of espresso powder, which allows that chocolate flavour to shine through. In addition to slices of pears being laid on top, this cake employs some pear purée to add moisture and sweetness to the slightly nutty texture provided by the whole wheat flour.

Ingredients

  • 4 firm pears, such as Bosc
  • 1/2 cup (125 mL) almond milk
  • 2 tsp (10 mL) apple cider vinegar
  • 1/2 cup (125 mL) whole wheat flour
  • 1/2 cup (125 mL) all-purpose flour
  • 1 tsp (5 mL) baking soda
  • 1/2 tsp (2 mL) baking powder
  • 1/2 tsp (2 mL) salt
  • 1/2 cup (125 mL) raw cacao powder
  • 1/2 cup (125 mL) palm sugar
  • 1/4 cup (60 mL) extra-virgin olive oil
  • 1 tsp (5 mL) vanilla
  • 1/2 tsp (2 mL) espresso powder
  • 1/2 tsp (2 mL) ground cloves
  • 1/4 tsp (1 mL) ground cinnamon

Nutrition

Per serving:

  • calories 177
  • protein 2 g
  • total fat 8 g
    • sat. fat 3 g
  • total carbohydrates 29 g
    • sugars 13 g
    • fibre 4 g
  • sodium 222 mg

Directions

01
Preheat oven to 350 F (180 C). Lightly grease 10 in (26 cm) springform tin with olive oil and line base with parchment.
02
Peel, core, and dice 2 of the pears and add to small saucepan with 2 Tbsp (30 mL) water. Bring to a boil; then reduce heat to medium and simmer for 20 minutes, until pears are soft. Remove from heat and allow to cool for a minute or two. Blend in food processor; then measure out 2/3 cup (160 mL) of purée and set aside.
03
In bowl of stand mixer, add almond milk and apple cider vinegar. Allow to stand for 10 minutes to curdle.
04
In separate bowl, whisk together flours, baking soda, baking powder, cacao, and palm sugar. Set aside.
05
Add olive oil, 2/3 cup (160 mL) pear purée, vanilla, espresso powder, cloves, and cinnamon to almond milk mixture and whisk together.
06
Beat in flour mixture in 3 additions. Stop mixer while you add water to a kettle and set to boil.
07
Peel remaining 2 pears, quarter them, remove cores, and then cut each piece once more so you have 16 pieces. Lay pieces on plate and sprinkle with lemon juice. Now add 1/2 cup (125 mL) boiling water to batter in stand mixer bowl and mix thoroughly. Pour batter into prepared springform tin and arrange pears on top in either a concentric or random pattern. Bake in preheated oven for 35 to 40 minutes, or until an inserted toothpick comes out dry. Allow cake to cool completely before removing from tin.

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