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Dark Chocolate, Coconut & Pear Cake

Dark Chocolate, Coconut & Pear Cake

There is something about a chocolate cake that just feels like a hug. Rich, warming and deeply satisfying, it is the kind of bake you turn to when you want something that feels indulgent but does not leave you feeling heavy afterwards.

This Dark Chocolate, Coconut and Pear Cake is exactly that. It is gluten-free, made with Natvia Gut Activation Sweetener (AU) / Natvia Synbiotic Sweetener (UK) instead of sugar, and comes together in one bowl with no fuss. The pear keeps it beautifully moist, the desiccated coconut adds a subtle texture, and the dark chocolate chunks make every slice feel like a proper treat. If you have a ripe pear sitting on the bench and 40 minutes to spare, this one is for you.

Prep Time: 15

Cook Time: 35

Servings: 8

Ingredients:

  • 100g gluten-free flour
  • 80g Natvia Gut Activation Sweetener (AU) / Natvia Synbiotic Sweetener (UK)
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 2 tablespoons oil
  • 200ml oat milk
  • 1 teaspoon vanilla extract
  • 1 large pear, diced
  • 4 tablespoons desiccated coconut, plus extra to serve
  • 60g no added sugar dark chocolate, cut into chunks
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Natvia Gut Activation Sweetener Stevia Canister 300g

Natvia Gut Activation Sweetener Stevia Canister 300g

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Method:

  1. Preheat your oven to 180C. Grease and line a 20cm circular baking tin with baking paper.
  2. In a large bowl, mix together the gluten-free flour, Natvia Gut Activation Sweetener (AU) / Natvia Synbiotic Sweetener (UK), cinnamon and baking powder.
  3. In a separate jug, whisk together the oil, oat milk and vanilla extract. Pour into the dry ingredients and mix well until a smooth batter forms.
  4. Stir through most of the pear, most of the chocolate chunks and all of the desiccated coconut.
  5. Spoon the batter into your prepared tin and spread out evenly.
  6. Scatter the remaining pear and chocolate chunks over the top.
  7. Bake for 30 to 35 minutes, until golden on top and firm to the touch. A skewer inserted into the centre should come out clean.
  8. Remove from the oven and scatter over a little extra desiccated coconut. Allow to cool completely in the tin before turning out, slicing into 8 pieces and serving.

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