Cocoa-Chili Pear Polenta Cake

Ingredients

• fine polenta1 cup
• all-purpose flour3/4 cup
• unsweetened cocoa powder1/4 cup
• baking powder1 1/2 teaspoons
• ground cinnamon1 teaspoon
• ground chili powder1/4 teaspoon
• maple syrup1/2 cup
• plain unsweetened plant yogurt3/4 cup
• neutral oil1/3 cup
• pears, thinly sliced2 medium
• vanilla extract1 teaspoon

Method

1. 1Heat the oven to 350°F and line an 8-inch round cake pan with parchment.
2. 2Whisk together the polenta, flour, cocoa powder, baking powder, cinnamon, chili powder, and a pinch of salt.
3. 3In another bowl, mix the maple syrup, plant yogurt, oil, and vanilla until smooth.
4. 4Combine the wet and dry mixtures just until no dry pockets remain. Spread into the pan.
5. 5Arrange the pear slices on top in overlapping rings or a loose pattern.
6. 6Bake for 28 to 32 minutes, until the center springs back and a tester comes out with only moist crumbs.
7. 7Cool in the pan for 15 minutes, then unmold and serve warm or at room temperature.

Tips

• Use pears that are ripe but still firm so they hold their shape during baking.
• The chili should be subtle; it’s there to deepen the cocoa, not make the cake spicy.

Nutrition