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Healthy Chocolate Pear Layer Cake with Caramel Frosting

Servings: 2 8" cake layers
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hr 15 mins
This Healthy Chocolate Pear Cake with Caramel Frosting is so delicious you'd never know it's guilt free, low sugar, low fat, high protein, and gluten free!



  • 4 large Eggs
  • ½ cup + 2 tbs Egg Whites (fresh, not cartoned)
  • 1 tsp Vanilla Extract
  • 196g (1 cup + 2 tbs) Granulated Sweetener*
  • ¾ cup + 2 tbs Unsweetened Vanilla Almond Milk
  • 206g (¾ cup + 1 tbs) Pear Puree**
  • 1 tsp  Natural Caramel Flavor
  • 150g (1⅓ cups) Coconut Flour
  • 27g (⅓ cup ) Unsweetened Dark Cocoa Powder
  • 27g (⅓ cup) Unsweetened Natural Cocoa Powder
  • 2 tsp Apple Pie Spice
  • 1 tsp Double-Acting Baking Powder
  • 1 tsp Baking Soda
  • ½ tsp Salt



For the Cake:

  • Preheat the oven to 350 degrees Fahrenheit and generously spray two 8" cake pans with cooking spray (I also lined the pans with 8" parchment paper circles).
  • In a stand mixer bowl, add the eggs, egg whites, vanilla extract, granulated sweetener, almond milk, pear puree and caramel flavor. Stir on low while you complete the next steps.
  • In a medium-sized bowl, sift together the coconut flour, both cocoa powders, apple pie spice, baking powder, baking soda and salt.
  • Stand mixer still running, slowly add in the dry ingredients. After all is added in, mix on medium speed for ~20 seconds. Take bowl off mixer and scoop batter into the prepared pans, tap the pans on the counter to level the batter. Bake for ~45 minutes, or until surface springs back when tapped. Flip cakes onto a wire cooling rack and let cool completely before frosting.

For the Frosting:

  • In a microwave-safe bowl, add the shortening and almond milk and microwave at 20-second intervals, stirring between each one, until shortening is melted.
  • Stir in the extracts and salt.  Stir in the protein powder, then stir in the powdered erythritol. Frost cakes once completely cool. Refrigerate for ~10 minutes to firm up the icing, then slice and serve!

Recipe Notes

  • *I used ½ cup Coconut Sugar, ¼ cup Sucanat, and 6 tbs Granulated Erythritol
  • **I took two 15oz cans of pear halves packed in 100% juice, drained them and pureed them in a blender until smooth.
Nutrition Facts
Healthy Chocolate Pear Layer Cake with Caramel Frosting
Amount Per Serving (1 slice with frosting)
Calories 230 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Cholesterol 85mg28%
Sodium 430mg19%
Carbohydrates 31g10%
Fiber 9g38%
Sugar 15g17%
Protein 17g34%
Vitamin A 200IU4%
Calcium 100mg10%
Iron 3.6mg20%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: Cake & Cupcakes