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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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