Yes, this cake has sugar in it—but it’s also made with heart-healthy olive oil instead of butter. Aside from being a staple on the Mediterranean diet, it will keep the cake ultra-moist for days.
Rich, creamy and intensely chocolaty, this treat is also dairy-free and plant-based thanks to avocado. And because we know you’re wondering: It doesn’t taste anything like a vegetable.
If you want to reduce the amount of sugar when roasting the peaches, be our guest. (If the fruit is ripe and in season, it should be sweet enough that this won’t affect the taste.)
A simpler dessert doesn’t exist. FYI, we think seeded watermelons have more flavor, but if you don’t want to deal with removing them, just use a seedless melon.
You can use any kind of pear, but Bosc and Anjou pears will hold their shape best in the oven. (And for the record, we think this dessert would taste delightful with apples too.)
The rose petals are optional, but the cocoa-maple glaze is not. Oh, and the whole treat happens to be sugar free.