Pear and Chocolate Cake
How do you make vegan pear and chocolate cake?
Sift flour, cocoa and baking powder; separately mix water, sugar, oil and vinegar. Combine both preparations, whisking until smooth and lump-free. Fold diced pears and chocolate chips into the batter. Pour into a greased pan and bake at 180°C for 45 minutes, until a toothpick inserted in the center comes out clean.
A perfect pairing of flavors, this cake lets us feel the creaminess of chocolate melting in the mouth and the sweetness of pear, for an unmatched sensation of pleasure. Delicious for an afternoon coffee and for children's snack time.
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Servings: For a 26 cm pan
Ingredients
- 300 g type 00 flour
- 160 g fine cane sugar
- 50 g unsweetened cocoa
- 1 packet baking powder for sweets (9 g)
- 1 ½ teaspoons apple cider vinegar
- 340 ml water
- 65 ml melted coconut oil
- 1 ½ teaspoons vanilla
- 110 g chocolate chips
- 2 firm ripe pears
- Zest of 1 lemon
- 1 teaspoon sugar
Instructions
Sift all the dry ingredients into a bowl; in another larger bowl, add the water, sugar, oil and vinegar, and mix well.
In another bowl, chop one and a half pears into small cubes, setting the other half pear aside; add the teaspoon of sugar and stir gently.
Preheat the oven to 180°C (350°F). Take the bowl with the liquids and gradually add them to the dry ingredients.
Mix continuously so no lumps form.
Finally, fold in the diced pear, lemon zest and chocolate chips. Mix gently.
Put the whole mixture into a greased pan and decorate with the half pear we had set aside.
Bake for 45 minutes, doing the toothpick test to check doneness. The cake is a little moist, but not excessively so; that is why it is important for the pears not to be too ripe.
Enjoy your meal!
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- 300 g type 00 flour
- 160 g fine cane sugar
- 50 g unsweetened cocoa
- 1 packet baking powder for sweets (9 g)
- 1 ½ teaspoons apple cider vinegar
- 340 ml water
- 65 ml melted coconut oil
- 1 ½ teaspoons vanilla
- 110 g chocolate chips
- 2 firm ripe pears
- Zest of 1 lemon
- 1 teaspoon sugar