Description
A rich, moist cake blending dark chocolate, toasted hazelnuts, and ripe pears with warming spices. Gluten-free and made with wholesome ingredients like oil. Perfect for cozy autumn afternoons or special gatherings.
Ingredients
1 1/2 cups gluten-free flour
1/2 cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp salt
3/4 cup light brown sugar
1/4 cup granulated sugar
1/2 cup oil (neutral, like safflower)
2 large eggs, at room temperature
1 tsp vanilla extract
1 1/2 cups chopped toasted hazelnuts (halal-certified)
2 very ripe pears, peeled and chopped
1/2 tsp ground cardamom
1/4 tsp ground cinnamon
1/2 cup milk (non-dairy or dairy, halal-certified)
1/2 cup dark chocolate chips (alcohol-free)
Instructions
Preheat oven to 375°F (190°C)
Line a 9-inch round cake pan with parchment paper
In a bowl, mix gluten-free flour, cocoa powder, baking powder, salt, and sugars until combined
Whisk oil, eggs, vanilla, cardamom, and cinnamon until smooth
Gradually add wet ingredients to dry, mixing until just combined
Fold in chopped pears and hazelnuts
Pour batter into prepared pan and smooth surface
Pour remaining 1/2 cup milk over the top
Add chocolate chips and hazelnuts to the cake top
Bake 30-35 minutes until a toothpick inserted comes out clean
Let cool 10 minutes before slicing
Notes
Toast hazelnuts in a dry skillet until fragrant
Use pears at peak ripeness for optimal moisture and sweetness
Optional: sprinkle toasted hazelnut halves on top before baking
Store cake covered at room temperature for 2-3 days
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 65mg