Gluten free vegan pears chocolate cake is one of the must of the Fall season. A soft, moist and fragrant cake, 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, it must be, raw, 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 the 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.
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
- Mix the flours, with sugar and baking powder. Add the water, olive oil and mix.
- Add the melted chocolate and mix quickly. Pour the mixture into a mold, lined with parchment paper.
- Add the pears and bake at 180° (350°F/Gas 4) for 30 minutes.