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 sunflower oil and lactose-free milk, stirring with a whisk.
Add one pear cut into chunks and the chocolate chips, then pour the mixture into a cake pan lined with parchment paper.
Decorate with pear slices, chocolate chips, and chopped hazelnuts.
Bake in a preheated static oven at 180°C for 40-45 minutes.
Dust with powdered sugar before serving.
24 cm cake pan
Whisk
Parchment paper
Store in an airtight container for 2-3 days.
Suitable for those who are intolerant to eggs, gluten, and lactose.
Italia, Sicilia
| Energy (kcal) | 168.95 |
| Carbohydrates (g) | 32.74 |
| of which sugars (g) | 16.78 |
| Fat (g) | 3.04 |
| of which saturates (g) | 1.77 |
| Protein (g) | 2.54 |
| Fibre (g) | 2.25 |
| Salt (g) | 0.07 |
