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:
1
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
•
2
Large
Pears
•
3
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
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 (1 Tbsp)
, 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
2231
FAT
112.0 g
PROTEIN
47.4 g
CARBS
328.9 g
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