Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 3/4 cup cocoa powder
- 1 1/2 teaspoons baking powder
- Pinch of pink salt
- 2 eggs
- 1 cup coconut sugar
- 1/2 cup unsalted butter, melted
- 1 cup coconut milk
- 1 teaspoon vanilla extract
- 1 tablespoon apple cider vinegar
- 1 cup dark chocolate chips
- Bosc pears (for poaching)
- Red wine (for poaching)
- Cinnamon stick (for poaching)
- Cloves (for poaching)
- Spiced wine (optional for poaching)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round pan and dust with cocoa or flour.
- In a bowl, stir together the flour, cocoa powder, baking powder, and pink salt.
- In another bowl, beat the eggs with coconut sugar until smooth. Add melted butter, coconut milk, vanilla extract, and apple cider vinegar. Mix well.
- Add the wet mix to the dry mix and stir until just combined. Fold in dark chocolate chips.
- Pour batter into the prepared pan. Bake for 30–35 minutes or until a toothpick comes out with a few crumbs.
- While the cake bakes, poach bosc pears in red wine with a stick of cinnamon and a few cloves until soft. Add spiced wine for extra flavor.
- Let the cake cool in the pan for 10 minutes, then move to a wire rack. Top with warm poached pears and extra chocolate chips or a drizzle of melted dark chocolate.
Notes
Serve warm or at room temperature, optionally with coconut milk whipped cream. Store covered at room temperature for 2 days or refrigerate for up to 5 days. Can freeze slices for up to 2 months.
- Prep Time: 15
- Cook Time: 35
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 40mg