gluten-free chocolate pear cake recipe

1. Preheat oven to 180 C/350-375 F. Grease a 22cm (9inch) cake tin and line the base with a round of baking paper. Set aside.
2. Grate the pears over a plate. Discarding any large pieces of skin that wont grate. Pour grated pear into a sieve over a bowl and let any excess liquid drain off. (pour juice into a glass and enjoy chef, go on its yum!)
3. Sift dry ingredients into a large bowl. Stir in grated pear, linseed meal, eggs, oil and vanilla. Mix well. Pour into cake tin and bake for about 45 mins or until a skewer comes out clean when pushed into the centre of cake.
4. Leave in the tin at least 5-10mins before turning out onto a cooling rack to cool. Ice with Jaffa icing once completely cool, eat and enjoy!
5. To make icing sift the icing sugar and cocoa into a medium bowl, add melted dairy-free spread/butter, zest and juice. Mix adding enough boiling water to achieve a good smooth spreadable consistency.

This recipe is gluten-free and dairy-free. If you do choose to use apples in place of the pears, grate and then finely chop and then lower the amount of linseed meal to 1/4 cup (30g). You can easily grind the linseed yourself  if you own a coffee/spice grinder or even in a blender in larger amounts. Keep any excess in the fridge and use sprinkled over breakfast cereals, porridge or salads. Or alternatively purchase pre-ground ones. Your just going to have to trust me on the very small amount of raising agent used, I too was tempted to add baking powder also, but it really doesn’t need it.

Recipe & Photo from Emma Galloway’s blog: My Darling Lemon Thyme

http://mydarlinglemonthyme.blogspot.com