Chocolate Hazelnut Pear Cake Recipe
This Gluten-Free Chocolate Hazelnut Pear Cake is a moist, flavorful dessert combining the rich taste of cocoa and hazelnuts with the natural sweetness of pears. Perfectly spiced with ground cardamom and sweetened with maple syrup, this cake offers a delightful balance of flavors and textures, ideal for a cozy gathering or special occasion.
- Prep Time: 10 mins
- Cook Time: 50 mins
- Total Time: 1 hour
- Yield: 10-12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Dry Ingredients
- 1½ cups Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
- ⅓ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cardamom (increase to 1 tsp for extra spice)
- 2 tbsp ground hazelnuts
Wet Ingredients
- ¾ cup maple syrup
- ⅔ cup cold water
- ⅓ cup coconut oil or olive oil (neutral oil works too)
- 1 tsp vanilla extract
- 1 teaspoon apple cider vinegar
Fruit and Nuts
- 2 small pears, peeled and cored, half finely chopped, half thinly sliced (peeling optional)
- ½ cup chopped hazelnuts
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease or line a 9-inch springform pan with parchment paper to prevent sticking. Using both greasing and parchment ensures easy removal of the cake after baking.
- Mix Dry Ingredients: In a large bowl, whisk together gluten-free flour, cocoa powder, baking powder, baking soda, salt, ground cardamom, and ground hazelnuts. This combines the dry ingredients evenly, contributing to the cake’s structure and flavor.
- Combine Wet Ingredients: In a separate bowl, whisk maple syrup, cold water, coconut or olive oil, vanilla extract, and apple cider vinegar until well blended. The vinegar reacts with baking soda to help the cake rise and keeps it moist.
- Incorporate Wet and Dry: Pour the wet mixture into the dry ingredients and stir gently until just combined to avoid overmixing, which can make the cake dense.
- Fold in Pears: Gently fold in the finely chopped pears, ensuring they are evenly distributed throughout the batter for bursts of juicy sweetness.
- Assemble Cake Batter: Pour the batter into the prepared pan. Arrange the thinly sliced pear pieces on top, and sprinkle chopped hazelnuts over the surface for a crunchy texture and decorative finish.
- Bake: Place the cake on a baking sheet and bake in the preheated oven for 45 minutes. The cake is done when the top feels set and springy to touch, and a toothpick inserted comes out mostly clean.
- Cool: Remove the cake from the oven and allow it to cool in the pan for 10-15 minutes. Then carefully release the springform pan and transfer the cake to a cooling rack to cool completely before slicing. This prevents the cake from breaking apart.
- Serve: Slice into 10-12 servings and enjoy this delightful, moist chocolate hazelnut pear cake with your favorite beverage.
Notes
- You can use coconut oil or a neutral oil like olive oil depending on your flavor preference.
- The cardamom adds a warm spice note; adjust the amount to taste.
- Ensure pears are ripe but firm to prevent excess moisture affecting the batter consistency.
- Cooling the cake completely before slicing helps maintain the cake’s structure.
- This recipe is naturally gluten-free using a gluten-free baking blend.
- For extra richness, consider adding a handful of chocolate chips or a dusting of powdered sugar on top.
Keywords: gluten free cake, chocolate cake, pear cake, hazelnut dessert, dairy free dessert, vegan cake option, autumn dessert
Find it online: https://epicrecipebox.com/chocolate-hazelnut-pear-cake-recipe/