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:
10
Ingredients
•
1 2/3
cups
Type 1 Flour
•
0.5
oz
Baking Powder
•
1
pinch
Salt
•
1/2
cup
Soy Greek Yogurt
•
1/3
cup
Flaxseed Oil
•
2
Large
Pears
•
3
Eggland's Best Classic Eggs
•
1/3
cup
Granulated Erythritol
•
3 1/2
Tbsp
Chopped
Dark Chocolate
Cooking Instructions
1.
Preheat the oven to 350 degrees F (180 degrees C).
2.
In the bowl of your electric mixer, whisk Eggland's Best Classic Eggs (3) and Granulated Erythritol (1/3 cup) until light and foamy.
3.
Add in the Flaxseed Oil (1/3 cup) and keep whisking for a few minutes.
4.
Next, add the Soy Greek Yogurt (1/2 cup) and whisk it in. Sift in Type 1 Flour (1 2/3 cups), Baking Powder (3 tsp), and Salt (1 pinch).
5.
Thinly slice the Pears (2) and add the slices of one pear into the batter, folding them in gently.
6.
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.
7.
Bake at 350 degrees F (180 degrees C) for about 50 minutes or until a tooth stick placed in the center comes out clean.
8.
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
223
FAT
11.2 g
PROTEIN
4.7 g
CARBS
24.9 g
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