Ingredients
For the cake
- 2 Bosc pears
- 1 cup Red wine
- 1 tsp Cinnamon
- 1 tsp Cloves
- 3 Eggs Ensure all ingredients are at room temperature
- 1 cup Coconut milk Can be substituted for plant-based milk in vegan version
- 1 tbsp Apple cider vinegar
- 1 pinch Pink salt
- 1/2 cup Unsalted butter Room temperature
- 1 cup Coconut sugar Adjust for sweetness preference
- 1 cup Dark chocolate chips Melted
- 1 tbsp Vanilla extract
- 1/2 cup Cocoa powder
- 1 cup Flour All-purpose, or substitute for gluten-free
- 1 tbsp Baking powder
- 1 cup Spiced wine Optional, adds more flavor
Method
Preparation
- Preheat your oven to 350°F (175°C).
- In a pot, combine bosc pears and red wine. Simmer until pears are tender.
- In a bowl, mix eggs, coconut milk, and apple cider vinegar.
- In another bowl, whisk together pink salt, unsalted butter, and coconut sugar until fluffy.
- Gradually add the egg mixture into the butter mixture.
- Stir in melted dark chocolate chips and vanilla extract.
- In a separate bowl, combine cocoa powder, flour, and baking powder. Mix well.
- Combine dry ingredients with the wet mixture.
- Add the simmered pears and spices, mixing gently.
- Pour the cake batter into a greased baking pan.
Baking
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let the cake cool before serving.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 41gProtein: 6gFat: 17gSaturated Fat: 10gSodium: 210mgFiber: 2gSugar: 20g
Notes
Best served with vanilla ice cream or whipped cream. Store in an airtight container for up to three days at room temperature, or refrigerate for about a week.
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