Pear Cake

Thin layers of pears and dark chocolate chunks in a super soft cake made with no dairy and no sugar.

Total Time

1hr 15min

0.0

0 Ratings

Author: The Fit Mediterranean

Servings:

Ingredients

•

1 2/3 cups

Type 1 Flour

•

1 Tbsp

Baking Powder

•

1 pinch

Salt

•

1/2 cup

Soy Greek Yogurt

•

1/3 cup

Flaxseed Oil

•

Large Pears

•

Eggs

•

1/3 cup

Granulated Erythritol

•

3 1/2 Tbsp

Chopped Dark Chocolate

Cooking Instructions

Preheat the oven to 350 degrees F (180 degrees C).

In the bowl of your electric mixer, whisk Eggs (3) and Granulated Erythritol (1/3 cup) until light and foamy.

Add in the Flaxseed Oil (1/3 cup) and keep whisking for a few minutes.

Next, add the Soy Greek Yogurt (1/2 cup) and whisk it in. Sift in Type 1 Flour (1 2/3 cups) , Baking Powder (1 Tbsp) , and Salt (1 pinch) .

Thinly slice the Pears (2) and add the slices of one pear into the batter, folding them in gently.

Pour the batter in an 8-inch pan lined with parchment paper. Cover the top with Dark Chocolate (3 1/2 Tbsp) and with the second sliced pear. Sprinkle some Erythritol sugar on top.

Bake at 350 degrees F (180 degrees C) for about 50 minutes or until a tooth stick placed in the center comes out clean.

Let the cake cool down completely before removing it from the pan. You can dust the top with some powdered erythritol sugar then serve!

Author's Notes

Makes one 8-inch cake.

This cake stores well for a couple of days at room temperature or for 5-6 days in your fridge.

Nutrition Per Serving

CALORIES

2231

FAT

112.0 g

PROTEIN

47.4 g

CARBS

328.9 g