Ingredients:
For the cake:
8 tablespoons coconut oil (or sub olive or vegetable oil)
230 ml (1 cup) milk, any kind
1 tablespoon vinegar (ensure gluten-free if necessary)
8 tablespoons maple syrup (or sub any other sweetener)
1 teaspoon vanilla
Pinch of salt
150 g (1 1/4 cup) ground almonds
150 g 1 1/4 cup gluten-free flour (or sub plain flour if not gluten-free)
2 heaped teaspoons baking power (ensure gluten-free if necessary)
1/4 teaspoon bicarbonate of soda
2 tablespoons cocoa powder
For the chocolate buttercream:
100 g (3.5oz) cashews
30 g (1oz) cocoa butter
2 tablespoons maple syrup
8 tablespoons milk, any kind (or sub water)
1 tablespoon cocoa powder
1 teaspoon vanilla
Pinch of salt
For the chocolate sauce:
2 tablespoons coconut oil
2 tablespoons maple syrup (or sub any other sweetener)
1 tablespoon cocoa powder
For the poached pears:
3 pears
2 tablespoons maple syrup
2 tablespoons lemon juice
Read more at rhiansrecipes.com
