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Spiced Pear and Chocolate Cake

Serves 4


    Pears and chocolate make for a very natural friendship and play together beautifully in this plant-based, dairy-free cake. This cake is dense and rich, with a medley of spices, and enhanced by just a hint of espresso powder, which allows that chocolate flavour to shine through. In addition to slices of pears being laid on top, this cake employs some pear purée to add moisture and sweetness to the slightly nutty texture provided by the whole wheat flour.


    Pear primer

    A firm pear such as Bosc, recognizable by its distinctive dusty brown skin, is perfect for this dish. When eaten raw, Bosc pears are crisp and not too sweet. When baked, this variety softens up and its flavours are enhanced, but it maintains its characteristic long-necked, graceful shape. Unlike a Bartlett pear, which turns from green to bright yellow when ripe, Bosc pears don’t change much in colour when ripe. Give it a little nudge with your thumb near the neck of the pear and it will give slightly—that’s how you know you’ve got a ripe one. Compared to other pears, Bosc will still be quite firm.


    Spiced Pear and Chocolate Cake


      • 4 firm pears, such as Bosc
      • 1/2 cup (125 mL) almond milk
      • 2 tsp (10 mL) apple cider vinegar
      • 1/2 cup (125 mL) whole wheat flour
      • 1/2 cup (125 mL) all-purpose flour
      • 1 tsp (5 mL) baking soda
      • 1/2 tsp (2 mL) baking powder
      • 1/2 tsp (2 mL) salt
      • 1/2 cup (125 mL) raw cacao powder
      • 1/2 cup (125 mL) palm sugar
      • 1/4 cup (60 mL) extra-virgin olive oil
      • 1 tsp (5 mL) vanilla
      • 1/2 tsp (2 mL) espresso powder
      • 1/2 tsp (2 mL) ground cloves
      • 1/4 tsp (1 mL) ground cinnamon


      Per serving:

      • calories177
      • protein2 g
      • total fat8 g
        • sat. fat3 g
      • total carbohydrates 29 g
        • sugars13 g
        • fibre4 g
      • sodium222 mg



      Preheat oven to 350 F (180 C). Lightly grease 10 in (26 cm) springform tin with olive oil and line base with parchment.


      Peel, core, and dice 2 of the pears and add to small saucepan with 2 Tbsp (30 mL) water. Bring to a boil; then reduce heat to medium and simmer for 20 minutes, until pears are soft. Remove from heat and allow to cool for a minute or two. Blend in food processor; then measure out 2/3 cup (160 mL) of purée and set aside.


      In bowl of stand mixer, add almond milk and apple cider vinegar. Allow to stand for 10 minutes to curdle.


      In separate bowl, whisk together flours, baking soda, baking powder, cacao, and palm sugar. Set aside.


      Add olive oil, 2/3 cup (160 mL) pear purée, vanilla, espresso powder, cloves, and cinnamon to almond milk mixture and whisk together.


      Beat in flour mixture in 3 additions. Stop mixer while you add water to a kettle and set to boil.


      Peel remaining 2 pears, quarter them, remove cores, and then cut each piece once more so you have 16 pieces. Lay pieces on plate and sprinkle with lemon juice. Now add 1/2 cup (125 mL) boiling water to batter in stand mixer bowl and mix thoroughly. Pour batter into prepared springform tin and arrange pears on top in either a concentric or random pattern. Bake in preheated oven for 35 to 40 minutes, or until an inserted toothpick comes out dry. Allow cake to cool completely before removing from tin.



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      A tribute to the bounty and beauty of nature, this chocolate bark is studded with nuts, seeds, and berries and flavoured with the warming spices of ginger and cinnamon. Adding sweet paprika and chili also gives an interesting kick to a winter favourite. Cut back on the red pepper flakes if you prefer a less spicy version. Chocolate contains tryptophan—an essential amino acid—that helps our brain produce serotonin. Eating chocolate is a delicious way to get a mood boost, which can help lift our spirits when sunlight levels are low. Food of the Gods In the taxonomy of plants, the cacao plant, from which chocolate is derived, is called Theobroma cacao. Theobroma comes from Greek for “food of the gods.” Cacao comes from the Mayan word for the plant.