Scrumptious Moist Chocolate & Pear Loaf Cake | Gluten free * Vegan
Scrumptious, moist gluten free vegan chocolate cake, filled with sweet pears and topped with vegan hazelnut chocolate spread!
Servings 8
Ingredients
- 3 tablespoon ground flax seeds
- 200 gr gluten free brown rice flour
- 90 gr gluten free (potato) starch
- 1 teaspoon baking soda
- 2 tsp cream of tartar
- 3 tbsp gluten/dairy free, unsweetened cocoa powder
- 70 gr brown sugar
- 240 gr gluten free, dairy free milk
- 30 gr (sunflower) seed oil
- 2 tablespoon rum or other gluten free liqueur
- 4 -5 small soft pears
- dairy free gluten free (hazelnut) chocolate spread
Instructions
- First thing, mix the ground flax seeds with 10 tablespoon of water and refrigerate for 5 minutes
- Pre-heat the oven at 180° C / 350 F
- In a bowl mix well flours, cocoa powder, sugar, cream of tartar and baking soda
- In another bowl mix the milk, the oil and the liqueur and add it to the dry ingredients, mixing everything thouroughly until you have a uniform and smooth batter
- Add the flaxseed "gel", carefully incorporating it to the batter
- Grease or (better) cover with parchment paper a loaf pan and pour ⅓ of the batter, spreading it all over the bottom of the pan
- Peel the pears, leaving them whole and without removing the stalk and place them vertically in the loaf pan
- With a spoon (or a sac-a-poche), pour the remaining cake batter until you cover the pears. The top of the pears and their stalks should remain outside of the cake
- Bake for 30 - 35 minutes: you can start checking the cake with a toothpick after 25 minutes (be careful to insert the toothpick only where the batter is and not into the pears). When the toothpick comes out clean the cake is ready
- Once baked, remove from oven and let the cake cool down before removing it from the pan
- Place the cake on a serving plate and add all the chocolate spread you want on top (this step is optional. Naaah, it is not)