- 1/8 C Cocoa Powder
- 2 C GF All-Purpose Flour (I use Bob's Red Mill)
- 1 1/2 tsp Xanthum Gum
- 2 tsp Baking Powder
- 1 1/2 tsp Baking Soda
- 1 C Justin's Nutbutter - Chocolate/Hazelnut
- 3/4 C Sugar
- 1/4 C Light Brown Sugar
- 1/2 C Coconut Oil, room temperature
- 1 Ripe Pear, peeled and mashed
- 1 tsp Vanilla
- 2 Eggs
- 1/4 C Frangelico Liqueur
- 1/3 C Coconut Milk
- 1 C Dark Chocolate Chips (I use Enjoy Life morsels)
Preheat oven to 350 degrees.
In a medium bowl, combine cocoa powder, flour, xanthum gum, baking powder, and baking soda. Sift ingredients to thoroughly combine. Set aside.
In the bowl of an electric mixer, combine sugars and coconut oil. Beat at medium speed until well combined. Add Nutbutter and mix until combined. Add eggs and vanilla and mix until incorporated. Add remaining wet ingredients: mashed pear, liquer and coconut milk. Beat on medium low speed until just combined. Scrape bowl to make sure everything is incorporated.
Pour wet mixture into dry mixture. Add Chocolate Chips. Stir by hand until just combined. Don't overmix or your cake will fall when baking. Let cake sit, while you prepare the pans.
Prepare 2 small/medium loaf pans with parchment paper and grease.
Divide batter evenly into pans. Bake for 45-50 minutes. Cake is done when toothpick comes out clean. Remove to wire rack to cool. Once cool, turn out onto plate or serving dish.
- 1 C Powdered Sugar
- 2 Tbsp Frangelico Liqueur
- Approx 1/2 C Coconut Milk
Whisk all ingredients together until smooth. You can add more or less milk to get the consistency you want. I made mine very thin, like doughnut glaze.
Pour icing over cake. Slice and serve.
Store remaining cake in an airtight container at room temperature for 2-3 days.