Recipe by Pamela Higgins

There’s so much to love about this Pear, Blueberry and Chocolate Cake. Freshly baked and served warm, this treat is super tasty and is great with a warm beverage. Enjoy these delicious, fresh fruity flavours as a breakfast treat!

  • Serves: 8
  • Prep: 15 minutes
  • Cook: 30 - 40 minutes
Metric | Imperial Measurement Conversions


For the cake –
  • 2 scoops chocolate protein powder
  • 150g oat flour
  • 50g Natvia natural sweetener
  • 3 tablespoons cacaa or cocoa powder
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 100g cooked unsweetened apple puree
  • 2 tablespoons Nuttvia spread
  • 1 egg
  • 100ml almond milk
  • 1 teaspoon vanilla extract
For the fruit –
  • 2 large pears, peeled, cored and chopped
  • 6 tablespoons blueberries, fresh or frozen
  • 1 tablespoon cornflour
  • 1 tablespoons Natvia natural sweetener
For the crumble topping –
  • 2 tablespoons rolled oats
  • 2 tablespoons oat flour
  • 2 tablespoons Natvia natural sweetener
  • ½ teaspoon cinnamon
  • 2 tablespoons solid coconut oil


  1. Preheat the oven to 180 degrees C and grease and line a 20cm loose-bottomed cake tin.
  2. Mix together the protein powder, oat flour, Natvia, cacao/cocoa powder, cinnamon and baking powder in a bowl.
  3. Whisk together the apple puree, Nuttvia, egg, almond milk and vanilla then pour into the dry ingredients and mix to combine.
  4. Pour this into the tin and spread out evenly.
  5. Mix the prepared fruit, cornflour and Natvia together then scatter this over the top of the cake.
  6. Finally mix together all of the crumble ingredients with your hands then scatter over the fruit to just about cover.
  7. Bake for 30-40 minutes, covering with foil to prevent burning on top. Leave to cool then remove the cake from the tin, slice and serve!



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