Chocolate & Pear Upside Down Cake.


50g no added sugar milk chocolate
1/2 cup coconut oil
2 eggs
1 teaspoon vanilla extract
2 tablespoons cocoa or cacao powder
1 teaspoon baking powder 
½ cup buckwheat flour
4 tablespoons almond or hazelnut milk
2 ripe pears, thinly sliced
2 tablespoons sweet freedom agave syrup or coconut nectar


Preheat oven to 190c.  Grease/line loose bottomed 20cm cake tin with greaseproof paper. Arrange pear slices in uniform pattern on bottom of tin. Drizzle with natural syrup. Put coconut oil and chocolate (broken into pieces) in small pan and melt gently. Allow to cool. Put all remaining ingredients and melted chocolate into blender. Blend until smooth. Spoon over pear slices, smooth and place tin in baking tray.  Bake 30-40 minutes until risen and golden and skewer comes out clean. Allow to cool.  Remove cake from tin by tipping upside down.  Carefully remove loose-bottomed lid and peel of paper.  Serve with yoghurt.

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