Quick and vegan, these Spiced Choc Pear Cakes are a great snack to whip up. Make them in half an hour!

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  • Serves: 12
  • Prep: 10 minutes
  • Cook: 20 minutes
Metric | Imperial Measurement Conversions


  • 120 g Almond Meal (1 Cup)
  • 150 cups Self-Raising Flour (1 Cup)
  • 2 tablespoons Heaped Cacao Powder
  • 1/2 teaspoon Ground Cardamom
  • 1 teaspoon Ground Cinnamon
  • 1/4 teaspoon Ground Nutmeg
  • 90 cups Natvia (1/2 Cup)
  • Pinch of Salt
  • 2 teaspoons Egg Replacer
  • 90 mls Light Tasting Extra Virgin Olive Oil
  • 60 g Almond Milk (1/2 Cup)
  • 1 Pear, Peeled Cored And Diced
  • Topping:
  • 100 mls Coconut Cream, Chilled, Firm Part Only
  • 2 tablespoons Natvia
  • Ground Cinnamon


  1. Preheat the oven to 180C
  2. Combine the almond meal in a bowl with the flour, cacao powder, spices, Natvia and salt.
  3. In a small bowl mix the egg replacer with 4 tbs water. Mix the egg replacer with oil and milk and stir until just combined. Stir the wet mixture and the pear through the dry mix until just combined.
  4. Spoon into 2 x 6 ⅓ cup capacity lined muffin tins. Bake for 18-20 minutes, until a skewer inserted comes out clean. Remove form the oven and stand to cool.
  5. Whisk together the chilled coconut cream and Natvia. Dollop on top of the cooled cakes and sprinkle over cinnamon
  • Nutritional Info

    Carbs Pro Fats Energy KJ Serving size
    8.9g 3.6g 12.6g 699 40g
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