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Vegan chocolate pear cake

VEGAN CHOCOLATE PEAR CAKE
Written by Veronica Lavenia
Credits: © Ph. Veronica Lavenia – The Wolf Post

Gluten free vegan pear chocolate cake is one of the must of the Autumn/Fall season. A soft, moist and fragrant treat, perfect at any time of the day.

Chocolate is a winning ally for vegan desserts, as it is a natural thickener. Always choose quality chocolate, with a high percentage of cocoa and low sugar content.

The choice of cocoa must also be suitable. Sugar free, organic, without chemical interventions that give it that inviting but artifact color. For this, it is good to buy cocoa from fair trade.

Organic and unrefined flours guarantee an excellent quality to sweet and greater health safety. In fact, they are free of dangerous pesticides such as glyphosate.

This cake requires few ingredients but of excellent quality. I used brown rice flour, ideal for the preparation of light desserts (it is also gluten-free). Cornstarch helps to thicken eggs free cakes but you can also use ripe banana or the egg replacer sold in supermarkets (but they must contain only natural ingredients such as corn or chickpea flour and no chemical components).

Finally, water is the essential ingredient for the success of a sweet with a very low fat content.

Vegan chocolate pear cake: Ingredients

Serves 8-10

250 g (9 oz) brown rice flour, sifted

50 g (2 oz) cornstarch-cornmeal

80 g (3 oz) coconut sugar

1 tbsp raw cocoa powder

150 g (5 oz) dark chocolate, 70%, melted

2 tsp organic baking powder

200 ml (7 fl oz) water

80 ml (3 fl oz) mild extra virgin olive oil (or organic cold pressed sunflower oil)

2 pears, chopped

Vegan chocolate pear cake: Method

  1. Mix the flours, with sugar, cocoa and baking powder. Add the water, olive oil and mix.
  2. Add the melted chocolate and mix quickly. Pour the mixture into a mold, lined with parchment paper.
  3. Add the pears and bake at 180° C (350°F/Gas 4) for 30 minutes.

VEGAN CHOCOLATE PEAR CAKE

Don’t miss:

Vegan Sponge Cake

Caprese choco coconut cake

 

About the author

Veronica Lavenia

Veronica, PhD, is an Italian based food writer. Born and raised in Italy, surrounded by the thriving culture and spirit of Sicily, Veronica was a University academic before becoming a food writer. In the context of academic research, she has published essays on the Spanish-American narrative in national and international Academic Journals. As freelance journalist, she wrote about book reviews and tennis. Food was the subject she thought about most so, inspired by family recipes, and valuable Italian culinary heritage, she moved into writing her experiences and studies on the subject.
Sustainability, seasonality and selection of raw materials (as much as possible local, organic and unrefined) are the basis of Veronica’s natural food philosophy.
Cookery author, "Gluten Free Heaven" magazine contributor, some of her works have appeared in "Vegetarian Living", "Veggie Magazine", "Lifestyle FOOD", "Australian Good Food & Travel Guide" and "Chickpea", among others.