This soft, sweet, and vegan Dairy-Free Pear Chocolate Cake is perfect for your afternoon tea or as a light but tasteful breakfast in the morning.
Author: The Fit Mediterranean
Dark Chocolate Chips
Powdered Confectioners Sugar
Preheat oven to 350 degrees F (180 degrees C).
Into a large bowl, add
Soy Milk (10.5 oz)
Soy Yogurt (2/3 cup)
Coconut Oil (2 oz)
Maple Syrup (1 Tbsp)
Stevia (2 Tbsp)
Coconut Vinegar (1 Tbsp)
Vanilla Extract (1 tsp)
. Whisk together until all combined.
Peel and Dice one
. Into the wet ingredients, add the diced pear,
Dark Chocolate Chips (1 cup)
Cake Flour (1 3/4 cups)
Corn Starch (1 cup)
Baking Powder (1 Tbsp)
. Gently fold everything together.
Using additional coconut oil, grease an 8-inch round baking pan and lightly dust it with flour. Pour the batter into the cake pan. Peel the other
and slice into thin wedges. Place them on top of the cake, then add some more chocolate chips.
Bake for 40-50 minutes.
Remove the cake from the oven and let it cool completely.
Remove cake from the pan and dust it with
Powdered Confectioners Sugar (to taste)
. Goes great with afternoon tea, or as a light breakfast with coffee.
Nutrition Per Serving
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