Pear & Chocolate Cake | Dairy-free

Soft, sweet and vegan pear and chocolate cake.

Sorry I have been MIA recently. Since the beginning of march I have been back to Shanghai and work has JUST BEEN TOO CRAZY! Not to mention that I have been living in an AirBnb without most of my lovely cookware.

Yesterday I was finally able to run a cooking class, it was about PALEO food. We made cookies and meatballs, so yummy! Joining the class it was a very cosmopolitan group with people from China, France, New Zealand, Switzerland.

After class I stayed a bit longer chatting with one of the student who pointed out how hard it is to get good baking when following a vegan diet. I couldn’t agree more, as one of the key ingredients in baking cakes is using eggs.
Eggs, in fact, not only will act as a binding, but they will also help get high and soft final products.

This got me thinking and when I went back home I was determined in making a super yummy vegan cake, so I rolled up my sleeves and start experimenting.

After a few hours, I got this fluffy and delicious cake, fully vegan, made with one of my favorite combo ever: pear and dark chocolate.

This cake is light, as it has no butter and no eggs. It is spongy, moist and very humid. The secret ingredient to my successful vegan baking? Coconut vinegar! The chemical reaction between the vinegar and the baking powder played its magic!

Ingredients:

  • 250 g cake flour
  • 1 tbsp baking powder
  • 2 tbsp Stevia powder or 3 tbsp light brown sugar or coconut sugar
  • 1 tsp vanilla extract
  • 100 g cornstarch
  • 60 g coconut oil
  • 300 g soy milk
  • 150 g soy yogurt
  • 20 g maple syrup
  • 1 cup dark chocolate chips or chunks.
  • 2 fresh pears
  • 1 tbsp coconut vinegar

In a large bowl mix together maple syrup, sugar, milk, yogurt, coconut vinegar, vanilla extra and melted coconut oil. Whisk them until all combined.

Peel and dice up 1 pear

Add dry ingredients, chopped pear and chocolate chips into the bowl with the wet ones and gently fold everything together.

Using some additional coconut oil, grease your baking pan (8inch) and then lightly dust it with flour.

Pour the batter into the cake pan. Slice the second pear into thin wedges and place them on top of the cake, add also some more chocolate chip to the top.

Bake in pre-heated oven at 180 C for 40-50 min. Remove from the oven, let the cake cool completely.

then remove it from the pan and dust it off with a little bit of powdered sugar.

Slice it and enjoy it with your afternoon tea or as a light but tasteful breakfast in the morning.

Love

-Dani

About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.