Vegan chocolate cake with pears, gluten free | Ruut

Veganer Schokoladenkuchen mit Birnen, glutenfrei

gluten free | vegan


Recipe from : Johanna from

Ingredients: for a springform pan with a diameter of approx. 24 cm

  • 180 g Ruut cassava flour
  • 30 g coconut flour
  • 20 grams of cornstarch
  • 10 g psyllium husk powder
  • 30 g finely ground almonds
  • 100 g sugar*
  • 20 g unsweetened cocoa powder
  • 1/2 tsp cinnamon
  • 1 pinch of salt
  • 2 teaspoons of baking soda
  • 60g chopped chocolate
  • 90 g coconut oil
  • 50g chocolate**
  • 300 ml oat or almond milk
  • 4 ripe pears***

chocolate icing:

  • 70 grams of chocolate
  • 1/2 tsp coconut oil


Tip :) Only use a kitchen scale for our recipes and to weigh the flour.

  1. Mix the flours, sugar, cocoa powder, cinnamon, salt, baking powder and chopped chocolate (60 g) in a bowl.
  2. Melt the coconut oil and the chocolate (50 g) in a saucepan, add the oat or almond milk and mix everything with the dry ingredients. Best with a hand mixer for about 2 minutes.
  3. Pour the batter into a springform pan (approx. 24 cm in diameter) lined with baking paper.
  4. Peel the pears, quarter and remove the core. Spread the quarters with the thin side in a star shape on the cake. Press the pears well into the dough so that they only peep out slightly at the top.
  5. Bake the cake in a preheated oven at 180°C, top and bottom heat, for 30 minutes.
  6. Let the cake cool and then pour the chocolate icing over it. To do this, melt the chocolate with the coconut oil over a low heat and pour over the cake. It does not have to be covered with a closed chocolate cover.


* If you like it a little sweeter, you can use more sugar. The sweetness also depends on the choice of chocolate.

** we used a 70% chocolate. But you can just as well (as a non-vegan) use whole milk chocolate or, if you like it tart, 80% or even darker chocolate. The choice here is entirely yours. You may have to adjust the sugar a bit.

*** The pears should be really nice and soft and ripe, otherwise they will remain rather hard during baking and will not give off enough flavor. It is best to buy them a few days in advance and leave them at room temperature to mature.

  • The coconut oil we use has a light coconut taste. This is very good in the cake, it also brings a slight sweetness with it. But if you don't like the coconut taste that much, you can also use steamed coconut oil , which doesn't taste like coconut.


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