A gluten-free cake for those who've ditched wheat but still want tender crumb. Pear and chocolate inside, 25 minutes in the oven. Serves 4, beginner-friendly.
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Ingredients

Pear and chocolate fondant cake:
  • 4.4 oz (125 g) Schar flour
  • 3.5 oz (100 g) unrefined blonde sugar
  • 0.8 cup (20 cl) almond milk
  • 1 tsp cocoa powder
  • 1 tsp cinnamon
  • 1/2 packet gluten-free baking powder
  • 1/2 tsp baking soda
  • 1 pear peeled and diced