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Yesterday I made a new version of my Vegan Chocolate and Pear cake, this time it’s gluten free and without nuts.


You can find the recipe I made 1 year ago here : CHOCOLATE, PEAR & HAZELNUT CAKE

It’s super soft and moist and delicious that I wanted to share the recipe with you as soon as possibile!!


I used this mix of Gluten free flour which is amazing, I love the consistency it gives to the cake, it holds the structure very well.


It’s in Italian but it contains: rice starch, rice flour, potato starch, sugar, thickener, guar gum and E464, natural flavors. It can contains traces of soy and mustard.






  • 2 big pears peeled and cut into small pieces, about 310 g cut;
  • 180 g vegetable milk;
  • 80 g sunflower seeds oil;
  • 120 g soy yogurt;
  • Pinch of salt;
  • 90 g brown sugar;
  • 100 g dark chocolate to melt;
  • 210 g gluten free flour mix;
  • 14 g baking powder;
  • 90 g choco chips;



1 – Pre heat the oven to 170 °C, static. To prepare the cake, wash the pears and dry them. Then peel them and then remove the stalk and base, cut them into quarters and remove the core with the help of a small knife. Cut into small pieces (or some in slices for the decoration on the top).


2 – In a bowl, mix the milk and yogurt with a whisk, melt the chocolate with the oil and add it to the liquids. Add the sugar and continue mixing At the end add the powders: flour and baking previously sifted together. Add 230 g of pieces for pears and 60 g chocolate chips and mix.


3 – Pour the mixture into the 20 cm pan previously lined with baking paper. Add the rest 80 g of pears (in pieces or slices) and 30 g of choco chips.


4 – Bake the cake at 170 °C for 45 minutes, check the cooking with a stick, if it comes out dry the cake will be ready.


5 – Let the cake cool before removing it from the pan.


NOTE: you can also just add the pears on the top, the cake will raise more. It would be good also with some pecans if you like them.


STORAGE: Store a room T under a glass bell for 2 days (during winter) or in the fridge for up to 4/5 days.




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