Pear and Chocolate is such a good combination – don’t you think? And this Pear and Chocolate Skillet Cake is no exception!
I kept seeing the words skillet cake around the internet – and I thought – what the heck is a skillet cake!? I had no idea what it was! Anyway… I somehow figured out that it was a cake cooked in a frypan that has a steel handle on it so it can go into the oven. Weird, because I’ve wanted one of those for ages! So, Josh and I took a trip to Ikea… omg, Ikea. Don’t even get me started on that story! Haha, we couldn’t even get out of the place – it was like a cattle run, and I was getting madder and madder trying to get out of there! But! – we got some good stuff, and even though I hate it, I kinda really want to go back sometime! I feel like it’s a love/hate relationship.
I used Dutch cocoa powder in this Pear and Chocolate Skillet cake recipe (because I bought some from Aldi the other day!), but you could easily substitute it for cacao powder – or if you don’t like chocolate, you can omit the cocoa all together – it will still work just as well!
We topped ours with a modified version of Minimalist bakers Coconut Cream – errrmagosh, it is so yum! But a vegan vanilla ice cream would also be delicious!
We made a video on our YouTube Channel on how to make this beauty! There’s a little bit of prep involved, but all in all, it’s relatively easy to make!
If you liked this dessert recipe, you will also enjoy our Apple Tarte Tatin or our Apple and Blackberry Crumbles!
Is it making you drool? If so, please share this recipe with your friends and family!
- 1 tsp apple cider vinegar
- 1/2 cup rice milk
- 1 Tbsp ground chia
- 3 Tbsp warm water
- 1 cup flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- generous pinch of Salt
- 1 Tbsp cocoa powder
- 3/4 cup sugar
- 1/4 cup nuttelex room temperature
- 1 pear cored and sliced
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First, mix the 1 tsp of apple cider vinegar with the rice milk and set aside
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Then mix the ground chia (ground flax will work just as well) with the warm water and set aside
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Put the flour, baking powder, baking soda, salt and cocoa into a mixing bowl and mix well
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In a food mixer (or with a hand mixer), mix the butter and sugar for a few minutes until well incorporated. Then add the chia mixture and mix for another minute or so
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Then, add the milk mixture and the flour mixture a bit at a time into the mixer, until it is all well incorporated
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Coat a 25cm skillet pan with nuttelex or dairy free butter, and then sprinkle with flour
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Pour the mixture into the skillet pan and arrange the pear slices on top and sprinkle with the raw sugar
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Bake a pre-heated oven at 190℃ for 35 minutes, or until a skewer comes out clean
We topped ours with whipped coconut cream, but a vegan vanilla ice cream would work just as well!
This recipe was first created by delightfulvegans.com
