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Flourless pear chocolate almond cake

This Warming Pear Chocolate Almond Cake is a nourishing take on the more traditional fruity and chocolate cake recipes we know and love. I’ve swapped grain based flours for nutrient dense almonds and made the cake deliciously rich with dark chocolate and seasonal winter pears.


Serves 6-8

Gluten free : Vegetarian

1/2 cup coconut oil

1/3 cup maple syrup

3 eggs

1 1/2 cups (150g) almond meal

1/3 cup (50g) arrowroot flour

1/4 cup raw cacao powder

100g dark chocolate, grated

4 ripe pears (700g), peeled and cut into quarters

Heat oven to 170C.

Grease a 20cm round cake tin and line the base.

Combine coconut oil, maple syrup and eggs in a mixing bowl and whisk until creamy.

Add almond meal, arrowroot, cacao and grated chocolate and mix.

Spoon half the mixture into cake tin, layer half the pear pieces and repeat the process.

Bake in the middle of the oven for 40-45 minutes.

Remove from oven, allow to set for 10-15 minutes in the tin then slice and serve.

Jacqueline Alwill

Jacqueline is an Accredited Nutritional Medicine Practitioner specialising in family and early childhood nutrition and gut health. She writes for several media publications, hosts a regular nutrition segment on Channel 7 and in 2016 published her first book, "Seasons to Share" (Murdoch Books). Jacqueline is passionate about working with corporations and brands to support and educate their community and audience and is currently a media spokesperson and ambassador for Remedy Drinks, Eimele Australia, Woolworths, Kitchenaid and Nutrition Director at Bondi Bubs Wholefoods. She is mum to Jet and outside her working hours you'll find her with her family in the surf, on the beach, or out and about in nature.

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