Flora Plant Bake, ingredients sponsor at the Cape Town Good Life Show, South Africa

The Good Life Show Africa is a premier B2BC event dedicated to sustainable innovation and healthy living. It serves as a vital marketplace where culinary talent and wellness experts gather to showcase organic, plant-based, and eco-friendly products that nourish both the body and the planet.

Gourmet Chocolate Cake w Pears, Almonds & Ganache

Still looking for that Sunday lunch finale? We’ve got you! This Gourmet Plant-Based Chocolate Cake by the incredible Marbz Serepo is proof that "decadent" and "health-conscious" can live on the same plate and guaranteed to be the talk of the table!

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Course Dessert

Ingredients

Cake Ingredients

1¼ cups self-raising flour
½ cup granulated sugar
¼ cup brown sugar
60 g AFRIKOA cocoa powder
¼ tsp salt
½ cup Plant-based mayonnaise
½ cup brewed coffee
1 tsp vanilla extract

Beetroot-Poached Pears (for topping)

3 small to medium firm pears, peeled, stems left on
2 cups of beetroot juice (fresh or canned, unsweetened preferred)
2 tbsp maple syrup
1 tbsp brown sugar (optional, for more sweetness)
½ tsp vanilla extract
1 small piece of cinnamon stick (optional)
1 strip ClemenGold rind

Plant-based Chocolate Ganache

100 g AFRIKOA 70% Dark Chocolate drops
¼ cup canned coconut cream (thick part only)
1 tbsp Flora Plant Butter
½ tsp vanilla extract
Pinch of sea salt

Optional plant-based whipped cream (Coconut-Based)

1 cup full-fat coconut cream (chilled overnight)
1 tbsp powdered sugar
½ tsp vanilla extract
1 tsp Plant-based gelatine such as Agar-Agar
1 tbsp cold water

Garnish

5 tbsp toasted almond flakes

Instructions

Preheat oven to 175°C (350°F). Grease and line the base of a 20cm (8-inch) round cake tin.
In a large bowl, whisk together flour, both sugars, cocoa powders, and salt.
Add mayo, coffee, and vanilla. Mix until smooth and combined.
Pour into the tin and bake for 30–35 minutes, or until a toothpick comes out clean.
Cool in the pan for 10 minutes, then transfer to a rack to cool completely.
In a pan, melt the Flora Plant Butter over medium heat.
Stir in juice, maple syrup, brown sugar, vanilla extract, cinnamon and rind. Let it bubble.
Add pears (halved or whole) and cook gently, turning, for 5–7 minutes, until slightly softened and coated.
Set aside.
Heat coconut cream until steaming (not boiling). Pour over chopped chocolate.
Let sit 1–2 minutes, then stir until smooth.
Mix in Flora plant butter (or more coconut cream), vanilla, and salt. Cool slightly until spreadable.
Bloom gelatin: Sprinkle gelatin over cold water and let sit for 5 minutes.
Melt: Microwave for 5 seconds, then stir until smooth (do not overheat). Let cool slightly.
Whip cream: Beat coconut cream, powdered sugar, and vanilla until soft peaks form.
Add gelatin: While whipping, slowly drizzle in the melted gelatin.
Continue whipping until stiff peaks form. Chill until ready to use.

To serve

Spread a thick layer of ganache over the cooled cake.
Gently place caramelised whole pears in the centre or artfully on top.
Pipe or spoon coconut cream, if using.
Sprinkle toasted almond flakes.

Optional:

Drizzle any remaining caramel sauce from the pan, over the top!

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