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Looking for new gluten-free or vegan dessert ideas? Try this delicious gluten-free chocolate pear cake: a classic dessert prepared with gluten-free ingredients.
- Almond milk 60 ml (or rice milk)
- Cider vinegar 1 tsp
- Pear 1, ripe, peeled, cored and chopped
- Lemon juice 1 tbsp
- Margarine 112 g, Vegan
- Sugar 110 g
- Banana 2, very ripe, mashed well
- Dark chocolate 60 g, Vegan, melted and cooled
- Rice flour 60 g, sweet
- Sorghum flour 60 g
- Cocoa powder 3 tbsp
- Baking powder 1 1/4 tsp, gluten free
- Chocolate 1 - 2 tbsp, grated
- Preparation time
- Cooking time
- Recipe category Dessert
- Recipe yield 8
Heat the oven to 180°C (160° fan).
Grease a 450g loaf tin.
Mix together the milk and vinegar and set aside.
Beat together the margarine and sugar in a mixing bowl until light and creamy.
Add the mashed banana gradually, beating well after each addition.
Add the melted chocolate and beat until smooth.
Add the milk mixture and beat until incorporated.
Add the flours, cocoa and baking powder and beat until blended.
Pour into the tin and smooth the top. Sprinkle with the pears.
Bake for 30-40 minutes until cooked through.
Cover with foil if the cake is browning too much as it cooks.
Sprinkle the top of the warm cake with a little grated chocolate.
Cool in the tin for 15 minutes, then place on a wire rack to cool completely.