One of Caleb’s favourite cakes, even though he hates pears!?! It is a great way to use up pears that are getting a little too ripe, or just to use pears because the cake tastes good!

Really good served with CoYo coconut yoghurt. A nice breakfast cake too, if you feel so inclined!

Gluten free, vegan and refined sugar free

Ingredients:

• 320g pear, chopped

• 3 tbs ground flaxseed

• 125g coconut sugar

• 100g ground almonds

• 230g brown rice flour

• 3 tsp ground cinnamon

• 2.5 tsp baking powder

• 3/4 cup dairy free milk

• 1/4 cup extra virgin olive oil

• Chocolate chips (I like these coconut sugar dark chocolate chips)

• Flaked almonds

Instructions:

1. Preheat the oven to 180C (160C fan) and line a 9 inch round cake tin with baking paper.

2. Mix the 3 tbs ground flaxseed with 6 tbs filtered water, and set aside.

3. Mix the ground almonds, the brown rice flour, the cinnamon, the coconut sugar and baking powder in a big bowl.

4. Mix the dairy free milk and extra virgin olive oil into the ground flaxseed mixture.

5. Tip the liquid mixture into the flour mixture, and mix gently but well.

6. Add in the pears, and gently mix in. The mixture will be thick.

7. Pour the mixture into the lined tin, and ‘press’ it into the tin and level off.

8. Cover with chocolate chips and flaked almonds.

9. Bake for 30-40 mins, until it springs back when pressed in the middle, and has started to go golden on top.

10. Enjoy!

Tag me @rochelle.a.hubbard on Instagram if you make it! I’d love to see it. You can also join me on Telegram here.