Chocolate Pecan Pear Cake

  • Prep 15 mins
  • Total 1h 3 mins
  • Easy
  • Serves 10

Tip: Use a toothpick to check that the cake is cooked. Insert it in the middle of the cake at the end of the baking. If the toothpick comes out dry, the cake is ready. If it’s moist, let the cake stand for another 5 minutes in the oven.


  • Contains Wheat
  • Contains Tree Nuts
  • Contains Milk/Dairy

Tip: Allergy Advice

This dish contains the following allergens: Wheat, Tree Nuts, Milk/Dairy

Cooking mode

Step-by-step instruction without your screen going to sleep

  • Nonstick cooking spray
  • 1½ cups all-purpose flour
  • ⅓ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ½ teaspoon ground cardamom
  • 2 tablespoons ground pecans
  • ¾ cup maple syrup
  • ⅔ cup cold water
  • ⅓ cup coconut oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon apple cider vinegar
  • 2 small pears, 1 chopped, 1 thinly sliced, divided
  • 10 whole pecans
  • 1/2 cup condensed milk, for topping, optional
  • ½ cup pomegranate seeds , for topping, optional


  • 8-Inch Round Baking Pan
  • Large Bowl
  • Whisk
  • Parchment Paper
  • Step 1

    Lightly coat an 8” round cake pan with nonstick cooking spray. Install the SearPlate in the bottom level of the unit, then close the door. Select BAKE, set temperature to 345°F, and set time to 40 minutes. Press the setting dial to begin preheating.

  • Step 2

    In a large bowl, add the flour, cocoa powder, baking powder, baking soda, salt, cardamom, and ground pecans and whisk until fully combined.

  • Step 3

    In separate large bowl, whisk together the maple syrup, water, oil, vanilla, and apple cider

  • Step 4

    Add the wet ingredients to the dry ingredients and whisk until just combined. Gently fold in the chopped pear, then transfer batter to prepared pan. Top with the thinly sliced pear and whole pecans.

  • Step 5

    Cover the cake with parchment paper to prevent burning. When unit is preheated, open door, and place the cake pan with the parchment paper on top on the SearPlate. Close the door to begin cooking.

  • Step 6

    After 25 minutes, open the door and remove the parchment paper. Close the door to continue cooking.

  • Step 7

    When cooking is complete, carefully remove the cake pan and set aside to cool for 10 to 15 minutes. Top with condensed milk and pomegranate seeds before serving.