Chocolate, Pear and Toasted Almond Spice Cake

chocolate almond pear cake2The last time we had slightly over-ripe pears, G unknowingly just chucked them because he didn’t want to eat them. (I know, I know. He’s learning). Afterwords I was very careful to explain all the wonderful things that can be done with ripe pears and so this time around, when they started to get a little sorry looking, he left them alone thank goodness. I hadn’t felt like blogging for a while, and I still really didn’t until I started a new diet to drop a few pounds for swimsuit season. Well you know what inevitably came next. Every time my mind wandered off at the computer I somehow ended up at gorgeous foodie sites, until after 3 days of mind numbingly boring pure protein meals, I just had to bake something, FAST. Unfortunately, there were no eggs in the house. (Already down one dress size!!) Side note: I have been chowing down on egg-whites left and right when I start to feel weak (like I’m gonna grab a super sized bag of sour skittles from the drawer and just murder them… mnnn sour skittles… ) so I had to figure something else out. Well, as you may or may not be aware, there aren’t many egg-less pear cake recipes out there, but I knew that there was a vegan chocolate cake recipe that I had been wanting to try for a while so I figured, what the hell. I added a bit of spice to it because I love chocolate with cinnamon, you don’t have to if you don’t want to. There were a few yummy looking chocolate pear cake recipes out there so I knew that I wouldn’t be too far off base with these flavor profiles. Most of them had walnuts, but I tend to be more of an almond lover (my Mom says all men are nuts and G is an almond, so it makes sense). Seriously, no double entendre intended but that sounded hilarious! So here it is, it came out a bit flatter than I’d hoped for, but it is perfect for a simple “on hand” cake or an impressive 2 layer cake, (double the recipe and bake in 2 matching pans). I hope you like it:

Ingredients:

Cake Ingredients

1 1/4 cups flour
1 cup sugar
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup warm water
1 tsp vanilla extract
1/3 cup vegetable oil
1 tsp distilled white vinegar
1/4 tsp cinnamon
50 grams sliced almonds, lightly toasted (reserve 25g of these for topping)
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3 ripe pears, peeled, cored, and diced
3 tablespoons sugar
1/4 teaspoon cinnamon
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Chocolate Glaze (this can be made vegan, visit the link above,  she explains how)

1/2 cup sugar
4 tbsp butter
2 tbsp milk
2 tbsp unsweetened cocoa powder
2 tsp vanilla extract

chocolate almond pear cake

Method: (Preheat oven to 350 degrees Fahrenheit)

1) combine diced pears with 3 tablespoons sugar, and 1/4 teaspoon cinnamon.
2) combine all other dry ingredients into one bowl(don’t forget to leave out 25g of the toasted almonds for later).
3) combine all wet ingredients except vinegar into another bowl.
4) combine wet ingredients bowl with dry ingredients bowl, mix well. Then add pear mixture, and mix well again.
5) Add vinegar, mix into rest of batter. Why do you do this  last? Vinegar is an acid, (like citric or lactic acid, ie. lemon juice or creme fraiche) which reacts with the baking soda to make it rise, but baking soda is only active for a short time after the vinegar activates it so it has to go in as close to the baking time as possible.
6) In a 12 inch spring-form pan lined with baking paper, (or it will leak or stick) pour in batter.
7) Bake in 350 degree oven for 30 minutes.
8) Cool for 2 hours. Then make the glaze. (I went for a walk with Bella since I have a hard time waiting for these things).
9) In a small saucepan, bring sugar, butter, milk, and cocoa to a boil.
10) Stir frequently until it boils, then reduce heat to a simmer for 2 minutes, stirring constantly. There will be bubbles.
11) Remove from heat and stir for another 5 minutes.
12) Add vanilla, stir, and pour onto cake right away. Glaze dries quickly, so spread it immediately and add remaining toasted almonds over the top and let it set, 1 hour. I did this backwards, and yes, I am ashamed. I baked the almonds on top, and only after decided to make the glaze. Do it the other way and you will have a very nice looking cake for coffee, guests, or just to surprise a tired and studied-out husband who thinks you have been sitting on the couch all day watching The Simpsons and eating skittles.

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5 thoughts on “Chocolate, Pear and Toasted Almond Spice Cake

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