A soft, fragrant cake with an intense flavor, perfect for those seeking a dessert without eggs, gluten, and lactose.
Sift the rice flour, potato starch, and baking powder into a bowl.
Add the brown sugar, unsweetened cocoa powder, a pinch of salt, and vanillin.
Mix and add the seed oil and lactose-free milk, stirring with a whisk.
Add a pear chopped into pieces and the chocolate chips, then pour the mixture into a mold lined with baking paper.
Top with pear slices, chocolate chips, and chopped hazelnuts.
Bake at 180°C in a preheated static oven for 40-45 minutes.
Dust with powdered sugar before serving.
24 cm mold
Whisk
Baking paper
Store in an airtight container for 2-3 days.
Suitable for those intolerant to eggs, gluten, and lactose.
Italy, Sicilia
| Energy (kcal) | 168.95 |
| Carbohydrates (g) | 32.74 |
| of which Sugars (g) | 16.78 |
| Fat (g) | 3.04 |
| of which Saturates (g) | 1.77 |
| Protein (g) | 2.54 |
| Fiber (g) | 2.25 |
| Sale (g) | 0.07 |
