Dark Chocolate, Pear & Ginger Cake

Dark Chocolate, Pear & Ginger Cake

Since Summer is slowly coming to a close, the wonderful SpamellaB has created this warming chocolate cake made with our Spice It Up bar.

Serves: 6-8


  • 75g Montezuma’s Spice It Up Dark Chocolate, broken up into pieces
  • 3 tablespoons coconut oil
  • 75 plain gluten-free flour
  • 2 tablespoons cocoa or cacao powder
  • 50g coconut sugar
  • ½ – 1 teaspoon ground ginger
  • 1 teaspoon baking powder
  • 1 egg or 1 flax egg for vegans
  • 2 pears, peeled, cored and chopped

For the topping:

  • 3 tablespoons coconut milk
  • 50g Montezuma’s Spice It Up Dark Chocolate, broken up into pieces
  • Pear crisps
  • Cacao nibs
  • Crystalised ginger

Get baking!

  1. Preheat the oven t0 180 degrees C and grease and line a 20cm loose-bottomed cake tin.
  2. Gently melt the chocolate and coconut oil then set aside.
  3. Mix together the flour, cacao/cocoa, coconut sugar, ginger and baking powder in a bowl. Pour in the egg/flax egg and melted chocolate and mix well to form a batter.
  4. Stir in the pears ensuring they are mixed in well, then spoon into the tin and spread out evenly.
  5. Bake for 30 minutes until risen and firmed up. Leave to cool then remove from the tin and place on a wire rack.
  6. Once cooled, make the topping by heating up the coconut milk and stirring in the chocolate to allow it to melt. 
  7. Pour over the cake making sure the whole thing is covered. Decorate with pear crisps, cacao nibs and ginger – you’re good to go!