by Weigh It Up.


  • 120ml vegetable oil

  • 200g dark chocolate , in pieces

  • 1/3 cup cocoa powder , sifted

  • ¾ cup Natvia

  • 1 teaspoon vanilla extract

  • ½ cup apple puree

  • ¾ cup gluten-free flour , sifted

  • 1 cup diced pear


  • 1.

    Preheat oven to 160°C.

  • 2.

    Lightly grease an 18cm square cake tin and line the base with baking paper, overlapping the sides.

  • 3.

    Put oil and chocolate into a saucepan over low heat and stir until chocolate has melted and combined.

  • 4.

    Remove and set aside to cool slightly.

  • 5.

    Transfer to a large bowl.

  • 6.

    Add cocoa, Natvia and vanilla and mix to combine.

  • 7.

    Stir in apple puree and flour.

  • 8.

    Gently fold in pear.

  • 9.

    Pour the mixture into the tin and bake for approx 40-45 minutes or until the cake starts to come away from the sides of the tin.

  • 10.

    Cool in the tin and then refrigerate for a couple of hours before cutting into squares.

  • 11.

    Dust with pure icing sugar before serving, if desired.

Nutritional information

Nutritional analysis per serving (16 servings)

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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