| | Gluten-free chocolate, hazelnut and pear cake
Gluten-free chocolate, hazelnut and pear cake
Gluten-free chocolate, hazelnut and pear cake 4.3-5 9
  • Calories: 1365 kj
  • Fat: 25g
  • Carbohydrates: 10g

How to Make:

  1. Preheat oven to 180C/160C fan forced. Grease base and side of a 22cm (base measurement) round springform cake pan. Line with baking paper. Use electric beaters to beat egg yolks, Natvia, honey and vanilla in a bowl for 5 minutes or until doubled in size and a ribbon trail forms when beater is lifted. With beaters on medium-low, add oil in a steady stream, until thick and combined.
  2. Combine hazelnut meal, coconut, cacao and buckwheat flour in a separate bowl.
  3. Use clean electric beaters to beat egg whites in a bowl until firm peaks form. Use a large metal spoon to fold in half the hazelnut mixture and half the egg white into the yolk mixture until just combined. Fold in remaining hazelnut mixture and egg white until just combined. Pour half the batter into prepared pan. Top with half the pear and chocolate. Pour over remaining cake batter. Top with the remaining pear, arranging in a concentric circle. Sprinkle with the hazelnuts and remaining chocolate.
  4. Bake for 50-60 minutes or until a skewer inserted comes out clean. Cool in pan for 15 minutes. Transfer to a wire rack to cool.
Time for preparing:
60 min.


  • 4 eggs, separated
  • 75g (1/3 cup) Natvia for Baking
  • 80ml (1/3 cup) honey
  • 2 teaspoon vanilla extract
  • 125ml (1/2 cup) light extra virgin olive oil
  • 140g (1 1/3 cups) hazelnut meal
  • 35g (1/3 cup) desiccated coconut
  • 35g (1/3 cup) raw cacao powder
  • 40g (1/4 cup) buckwheat flour
  • 2 (about 450g) just-ripe pears, cored, thinly sliced
  • 100g dark chocolate (85% cocoa), chopped
  • 1 tablespoon chopped hazelnuts