Chocolate Pear Cake

SERVES – 10

per Serve – main ingredients only:          170 cal   /   690 kJ
per Slice – with 2 teaspoons of butter:    240 cal   /   990 kJ 

This loaf style cake is super quick to make. No fancy mixers required, just bowls and utensils.

Making the Cake
– Preheat the oven to 170 degrees Celsius. Line a round tin or a loaf tin with baking paper.
– Add baking soda, cacao powder and erythritol to a large mixing bowl and combine well.
– Add almond meal and coconut flour and stir to combine.
– In a separate bowl whisk eggs, then add coconut milk and water and whisk again.
– Add the grated pear to the dry mixture and stir through. Then add the egg mixture and combine to form a thick batter.
– Tip the batter into the lined loaf tin then place in the preheated oven.
– Bake for about 40 minutes, or until firm to touch and bounces back when pressed.
– Remove from the oven and stand for 5 minutes. Then remove from the tin and cool on a wire rack.
– Garnish with berries if desired.

* Tip: if you don’t want to use erythritol then this cake works with 1/3 cup – 1/2 cup of sugar (which is 1/2 – 3/4 cup of ‘fluffier’ sugars such as coconut, rapdura or brown sugar).

More about Almond Meal
Almond flour is made by grinding blanched almonds to a meal (without the skin). Almond meal is ground raw almonds (with the skin). Almond flour is lower in fibre than almond meal and gives a lighter product with baking. But either can be used. Almond meal can be made at home if you have a blender or grinder. 1 cup of almonds will make about 1 1/4 – 1 1/3 cup of almond meal