Flourless pear chocolate almond cake

Jacqueline Alwill

Brown Paper Nutrition

This Warming Pear Chocolate Almond Cake is a nourishing take on the more traditional fruity and chocolate cake recipes we know and love. I’ve swapped grain based flours for nutrient dense almonds and made the cake deliciously rich with dark chocolate and seasonal winter pears.


Serves 6-8

Gluten free : Vegetarian

1/2 cup coconut oil

1/3 cup maple syrup

3 eggs

1 1/2 cups (150g) almond meal

1/3 cup (50g) arrowroot flour

1/4 cup raw cacao powder

100g dark chocolate, grated

4 ripe pears (700g), peeled and cut into quarters

Heat oven to 170C.

Grease a 20cm round cake tin and line the base.

Combine coconut oil, maple syrup and eggs in a mixing bowl and whisk until creamy.

Add almond meal, arrowroot, cacao and grated chocolate and mix.

Spoon half the mixture into cake tin, layer half the pear pieces and repeat the process.

Bake in the middle of the oven for 40-45 minutes.

Remove from oven, allow to set for 10-15 minutes in the tin then slice and serve.