Pear, Almond, and Chocolate Moist Cake - Bravabod
Recipes

Pear, Almond, and Chocolate Moist Cake

Valentina

Valentina P

  • Difficulty Easy Difficulty
  • Time 75" plus chill time

The texture of this desert lies somewhere between a cake, a flan, and a bread pudding. Every bite is moist and filled with notes of pear, almond, and a hint of chocolate. It's delicious. It's also free of grains and refined sugars. Enjoy this as a breakfast treat or a post-dinner indulgence.

How To MakeDiet Type: Classic

liked this

Freeze For 2-3 months

Best by 5-7 days refrigerated


Shopping List
  • 3 1/4 cups almond flour
  • 1 cup coconut sugar
  • 2 (15 ounce) cans poached pears, not in syrup
  • 1/2 cup plain Greek-yogurt
  • 3 eggs
  • 2 tablespoons grass-fed butter or coconut oil, melted
  • 33333333/100000000 cup sliced almonds
  • 1/2 cup mini chocolate chips
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 9" inch spring form pan

Instructions
  1. Step 1: Preheat the oven to 350°F. Lightly grease the spring form pan.
  2. Step 2: Open and drain the pear cans. Remove 1 small poached pear and set aside. This pear will be used as a topping later.
  3. Step 3: Place the remaining pears in a food processor and pulse until they reach a pureed consistency. Measure out 1.25 cups of puree. Save any leftover pear-sauce for smoothies, oatmeals, or as a snack.
  4. Step 4: Stir together the almond flour, pear puree, sugar, eggs, yogurt, and oil/butter until well mixed. Pour the batter into the prepared pan and spread evenly.
  5. Step 5: Thinly slice the pear that was set aside. Layer the pear slices on top of the cake (reference the images for a visual guide). Next, scatter the chocolate chips and almond slices on top.
  6. Step 6: Bake the cake for 60 minutes, or until golden. It is a very moist cake, so it will still seem a bit wet in the center (it will continue to cook through as it cools). If you'd like to cook it further, cover the edges with a pie guard or foil to prevent over-browning. Allow the cake to cool completely before removing from the pan. I prefer to refrigerate it overnight for the best results.
  7. Serve: Slice and enjoy. This moist cake is great warm, cold, or at room temperature.
Nutrition

The texture of this desert lies somewhere between a cake, a flan, and a bread pudding. Every bite is moist and filled with notes of pear, almond, and a hint of chocolate. It's delicious. It's also free of grains and refined sugars. Enjoy this as a breakfast treat or a post-dinner indulgence.

How To MakeDiet Type: Plant-based

liked this

Freeze For 2-3 months

Best by 5-7 days refrigerated


Shopping List
  • 3 1/4 cups almond flour
  • 1 cup coconut sugar
  • 2 (15 ounce) cans poached pears, not in syrup
  • 1/2 cup non-dairy yogurt, plain and unsweetened (preferably thick Greek-style)
  • 7 1/2 tablespoons water
  • 3 tablespoons flax meal
  • 2 tablespoons plant-based butter or coconut oil, melted
  • 33333333/100000000 cup sliced almonds
  • 1/2 cup mini chocolate chips
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 9" inch spring form pan

Instructions
  1. Step 1: Preheat the oven to 350°F. Lightly grease the spring form pan.
  2. Step 2: Stir together the flax meal and water in a small bowl. Set aside for 5 to 15 minutes. It should thicken and reach a gel-like consistency. These are our flax 'eggs'.
  3. Step 3: Open and drain the pear cans. Remove 1 small poached pear and set aside. This pear will be used as a topping later.
  4. Step 4: Place the remaining pears in a food processor and pulse until they reach a pureed consistency. Measure out 1.25 cups of puree. Save any leftover pear-sauce for smoothies, oatmeals, or as a snack.
  5. Step 5: Stir together the almond flour, pear puree, sugar, flax eggs, yogurt, and oil/butter until well mixed. Pour the batter into the prepared pan and spread evenly.
  6. Step 6: Thinly slice the pear that was set aside. Layer the pear slices on top of the cake (reference the images for a visual guide). Next, scatter the chocolate chips and almond slices on top.
  7. Step 7: Bake the cake for 60 minutes, or until golden. It is a very moist cake, so it will still seem a bit wet in the center (it will continue to cook through as it cools). Allow the cake to cool completely before removing from the pan. I prefer to refrigerate it overnight for the best results.
  8. Serve: Slice and enjoy. This moist cake is great warm, cold, or at room temperature.
Nutrition

The texture of this desert lies somewhere between a cake, a flan, and a bread pudding. Every bite is moist and filled with notes of pear, almond, and a hint of chocolate. It's delicious. It's also free of grains and refined sugars. Enjoy this as a breakfast treat or a post-dinner indulgence.

How To MakeDiet Type: Paleo

liked this

Freeze For 2-3 months

Best by 5-7 days refrigerated


Shopping List
  • 3 1/4 cups almond flour
  • 1 cup coconut sugar
  • 2 (15 ounce) cans poached pears, not in syrup
  • 1/2 cup non-dairy yogurt, plain and unsweetened (preferably thick Greek-style)
  • 3 eggs
  • 2 tablespoons grass-fed butter or coconut oil, melted
  • 33333333/100000000 cup sliced almonds
  • 1/2 cup mini chocolate chips (or chopped chocolate)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 9" inch spring form pan

Instructions
  1. Step 1: Preheat the oven to 350°F. Lightly grease the spring form pan.
  2. Step 2: Open and drain the pear cans. Remove 1 small poached pear and set aside. This pear will be used as a topping later.
  3. Step 3: Place the remaining pears in a food processor and pulse until they reach a pureed consistency. Measure out 1.25 cups of puree. Save any leftover pear-sauce for smoothies, oatmeals, or as a snack.
  4. Step 4: Stir together the almond flour, pear puree, sugar, eggs, yogurt, and oil/butter until well mixed. Pour the batter into the prepared pan and spread evenly.
  5. Step 5: Thinly slice the pear that was set aside. Layer the pear slices on top of the cake (reference the images for a visual guide). Next, scatter the chocolate chips and almond slices on top.
  6. Step 6: Bake the cake for 60 minutes, or until golden. It is a very moist cake, so it will still seem a bit wet in the center (it will continue to cook through as it cools). If you'd like to cook it further, cover the edges with a pie guard or foil to prevent over-browning. Allow the cake to cool completely before removing from the pan. I prefer to refrigerate it overnight for the best results.
  7. Serve: Slice and enjoy. This moist cake is great warm, cold, or at room temperature.
Nutrition

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Pear, Almond, and Chocolate Moist Cake

PT1H15M 3 1/4 cups almond flour 1 cup coconut sugar 2 (15 ounce) cans poached pears, not in syrup 1/2 cup plain Greek-yogurt 3 eggs 2 tablespoons grass-fed butter or coconut oil, melted 33333333/100000000 cup sliced almonds 1/2 cup mini chocolate chips 1/2 teaspoon baking powder 1/4 teaspoon salt 1 9" inch spring form pan Gluten Free Paleo Vegan 12 Servings Ingredients:

12 Servings

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