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Autumnal cake


The temperatures are dropping, I was even told that the snow had fallen in Paris! (Not yet in Amsterdam!) The yellow and orange leaves fall, the morning freshness, the dew almost frozen on the grass makes me want to bake delicious cakes! I chose to try a pear / hazelnut cake and I loved the result so I'll share the recipe with you :) For this cake I used a springform pan but if you don't have one you can use a traditional cake pan. Wait until it is cold before unmolding it after baking.

Allergens: Gluten, nuts.


The necessary ingredients are coconut yogurt, coconut sugar, vanilla sugar, coconut oil, applesauce, pears, hazelnut puree, flour, baking powder, tapioca starch, hazelnuts and walnuts, salt and powdered vanilla. The necessary utensils are a large bowl, an electric whisk, a kitchen scale, tablespoon, teaspoon, a cake pan (19cm in diameter here).



  • 3 tbsp of coconut yogurt 30g of coconut sugar 8g of vanilla sugar 3 tbsp of melted coconut oil 220g of apple sauce 75g coarsely mixed pears 1 tbsp of hazelnut puree 160g of flour 11g of baking powder 1 tsp of tapioca starch 2 pears 1 large handful of hazelnuts / walnuts 1 pinch of salt

- Preheat your oven to 180°c.

- In a large bowl, whip the yogurt, sugars, melted coconut oil and a pinch of salt using your electric whisk. - Add the applesauce, 75g of coarsely mixed pears and the hazelnut purée. - Then add the flour, baking powder and starch, whisk. - Oil and flour your cake pan. - Pour the dough, place the walnuts and crushed hazelnuts on top. - Cut pear slices for the decoration. - Sprinkle with coconut sugar and vanilla powder. - Bake at 180 ° C for about 30min (monitor the cooking using a knife blade stuck in the cake). - Let cool a little before unmolding it and good tasting!

Enjoy !

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