Gluten and Dairy Free Poached Pear Chocolate Cake

serves / makes 8
65 prep time
65 mins cooking time


This makes a great dessert if you have people round for dinner or maybe just for a treat for yourself. It looks fancy, tastes great but it is super easy to make. Pears and chocolate are a classic combination – soft juicy pears suspended in a rich chocolatey cake! You can enjoy this hot from the oven or if you have leftovers they are just as tasty cold.




For the poached pears:

  • 1.5 litres water
  • 250g caster sugar
  • 4 pears, peeled but with stalks on
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger

For the chocolate cake:

  • 180g dairy free spread
  • 180g caster sugar
  • 3 eggs
  • 200g ground almonds
  • 250g dairy free dark chocolate, melted
  • 2 teaspoons ground cinnamon


  1. Start by poaching the pears – place the water, sugar, cinnamon and ginger in a large saucepan
  2. Bring to the boil
  3. Slice the bottom of the pears so they can stand when you transfer to the cake tin
  4. Place in the saucepan and simmer for 20 minutes
  5. Remove from the liquid and pat dry
  6. Preheat the oven to 180 oC
  7. Grease a 9″ cake tin
  8. Beat together the dairy free spread and caster sugar until light and fluffy
  9. Beat in the eggs one at at time
  10. Stir in the ground almonds, melted chocolate and cinnamon
  11. Pour into the cake tin
  12. Push the four pears into the cake batter
  13. Bake in the oven for 40 minutes
  14. Allow to cool for 10 minutes before removing from the cake tin
  15. Enjoy either hot or cold

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