Gluten-free chocolate pear cake

Shop Ingredients


Chocolate orange icing



  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.

You can order organic pears when in season, along with many other groceries from our webstore.


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