Leftover pears? Bake this delicious Gluten-free and Dairy-free Chocolate Pear Cake

Pear and chocolate cake is a great classic of our Italian pastry tradition. An exquisite dessert, thanks to the perfect combination of the sweetness and juiciness of pears and the deep and decisive taste of cocoa. A cake as soft as it is moist, it is perfect for all occasions, from breakfast to snack, and as a dessert to end a meal.

In this particular recipe I use vegetable oil instead of butter, which makes this cake particularly soft and ideal for anyone who is on a dairy-free diet. The pears become almost creamy and contribute ti this cake’s being “practically healthy” as my son said.

ENJOY!

Gluten-free and Dairy-free Chocolate Pear Cake

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Recipe by Simona Gluten-free Course: DessertDifficulty: Easy
Prep time

20

minutes
Cooking time

50

minutes

Ingredients

  • 3 medium pears, ripe – approximately 700 g

  • 1 teaspoon lemon juice

  • 5 large eggs

  • 300 g granulated sugar – 1 1/2 cup

  • 312 g Simona’s Flour Mix – 2 cups

  • 1 teaspoon baking powder

  • 1/2 teaspoon salt

  • 60 g unsweetened cocoa – 3/4 cup

  • 1 teaspoon vanilla extract

  • 80 g vegetable oil – 1/3 cup

  • 1 Tablespoon glycerin

  • as needed confectioner’s sugar, for dusting

Directions

  • Preheat the oven to 350 degree Fahrenheit. Grease a 9″ springform pan, and line the bottom with parchment paper, grease the parchment paper as well.
  • Wash 2 of the pears, peel them and cut them into small cubes, 1/4 of an inch. Set them aside in a small bowl, and add the lemon juice, so that they don’t oxidize and brown.
  • Put the eggs, sugar and vanilla extract in a bowl of a stand mixer with a whisk attachment. Beat the eggs for about 8 minutes, until the mixture is white and very fluffy.
  • Combine the oil and glycerin in a small bowl, and add them to the eggs when they are ready, with the mixer running on medium .
  • In the meanwhile mix together the flour, cocoa, baking powder and salt. Add them to the egg and oil mixture, folding it in very slowly with a spatula.
  • Add the cubed pears last, and pour the batter into the prepared pan. Wash and peel the last pear, and cut it into 8 to 10 vertical slices, placing them decoratively on top of the cake.
  • Bake for 50 to 60 minutes, until a toothpick in the center comes out clean. Let it cool on a rack for 15 minutes before removing the side. Once the cake is completely cooled, transfer it on a serving plate and dust with confectioners’ sugar, if desired.

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