A soft, fragrant cake with an intense flavor, perfect for those looking for 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, whisking with a whisk.
Add one pear cut into pieces and the chocolate chips, then pour the mixture into a baking pan lined with parchment paper.
Decorate with pear slices, chocolate chips, and hazelnut granules.
Bake at 180°C in a preheated static oven for 40-45 minutes.
Dust with powdered sugar before serving.
24 cm baking pan
Whisk
Parchment paper
Store in an airtight container for 2-3 days.
Suitable for those intolerant to eggs, gluten, and lactose.
Italia, Sicilia
| Energy (kcal) | 269.28 |
| Carbohydrates (g) | 32.51 |
| of which Sugars (g) | 16.2 |
| Fat (g) | 14.08 |
| of which Saturates (g) | 4.18 |
| Protein (g) | 4.12 |
| Fiber (g) | 2.12 |
| Sale (g) | 0.12 |
