Yes, this cake has sugar in it—but it’s also made with heart-healthy olive oil instead of butter.
Rich, creamy and intensely chocolaty, this treat is also dairy-free and plant-based thanks to avocado.
If you want to reduce the amount of sugar when roasting the peaches, be our guest.
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.
The rose petals are optional, but the cocoa-maple glaze is not. Oh, and the whole treat happens to be sugar free.