Vegan Chocolate Pear Cake (moist + easy)

This Vegan Chocolate Pear Loaf Cake is super moist, fluffy, and made visually appealing with whole pears baked into the cake. It is a dairy-free and eggless pear cake that comes together in just 15 minutes and is way healthier than most traditional chocolate cakes!

The Best Vegan Chocolate Pear Cake

This delicious chocolate and pear cake is a super simple sponge cake recipe that can be baked in a loaf pan or springform pan. It is easy enough to make on a weeknight as a simple dessert or afternoon snack. But with plenty of charm and fanciful details to grace your holiday table, especially drizzled with a rich chocolate glaze on top!

Not only does it look great, but it’s also way lighter and healthier than most traditional chocolate cakes. The contrast between the soft, fluffy sponge cake and juicy pears is just amazing. It ticks all the checkboxes of what a perfect dessert should be; delicious, appealing, and easy to make!

Ingredients and notes

Dry Ingredients:

• Flour: To get a super fluffy cake, I prefer using all-purpose or spelt flour, however, you can also use gluten-free 1 to 1 baking flour. A mixture of light flour and whole wheat flour works great too! If you use only whole wheat flour, the cake may turn out too dense.
• Cocoa powder: Make sure to use 100% cocoa and not drinking cocoa which contains a lot of sugar. Otherwise the cake will be too sweet and moist.
• Baking powder: helps the cake to rise.
• Sugar: I used raw cane sugar but feel free to use whatever you have. Brown sugar can make your cake extra moist and add a mild caramel flavor too.
• Spices: a pinch of salt and some cinnamon for flavor.

Wet Ingredients

• Plant Milk: you can use soy, oat, or hazelnut, or almond milk. However soy milk works best for baking.
• Applesauce: You can use the same amount of mashed bananas or pumpkin puree instead.
• Oil: I used canola, but you can also use sunflower or any neutral oil you have on hand.
• Vanilla extract: for a delicious flavor.

Fruit and Topping

• Pears: make sure that you select crunchy and small ones that fit into the loaf pan you are using. Baking pears such as Anjou, Giffard and Bosc are ideal for this recipe.
• Glaze: vegan dark chocolate melted with a bit of coconut oil makes a pourable glaze that gets crunchy when chilled. If you don’t have coconut oil, you can also use other neutral oil such as canola or sunflower oil.
• Nuts: aside from walnuts, you can also use hazelnuts, macadamia, pecan, and almonds for a nutty and crunchy topping.

How to make Chocolate Pear Cake

As always, I recommend checking out this step-by-step instruction and the recipe video first. Then you’ll find the full recipe with exact measurements in the recipe card below!

Step 1: make the chocolate cake batter

Start by sifting the flour, cocoa powder and baking powder into a bowl. Then add salt, cinnamon and sugar and whisk to combine. In a measuring jar, combine plant milk, canola oil, applesauce and vanilla extract. Then pour the wet mixture into the flour mixture and stir until just combined. Add the batter into the prepared baking pan and smooth it out.

Step 2: Add pears and bake!

Cut off the stalk of the pears. Then dust the pears with a little flour and press them into the chocolate cake batter. Bake the chocolate loaf in a preheated oven at 356 °F (180 °C) for about 50-60 minutes, or until a toothpick comes out clean. Then allow to cool completely.

Step 3: Make the glaze

For the glaze, melt the chocolate with the coconut oil slowly over a water bath, then pour over the cake. Sprinkle some chopped walnuts or whatever nuts you love on top. Allow the glaze to harden, then slice and enjoy!

Chocolate Loaf Cake Variations

• Chop pears: Instead of adding whole pears, you can also slice them into cubes, then dust with a little cornstarch and fold them into the batter. Also other stone fruits such as apples or plums will do!
• Baking pan: You can also use a round pan, bundt pan, or even muffin pans if you chop the pears.
• More chocolate: If you want the cake to be chocolatier, feel free to mix some chocolate drops into the batter before baking. Use semi-sweet or dark to keep the cake from being overly sweet.
• Nuts and dried fruits: You can also add chopped nuts and dried fruits to the batter to give the cake more texture and flavor.

Tips when making Chocolate Pear Cake

• Make sure to measure your ingredients accurately to achieve the perfect sponge cake texture. Too much flour, for example, will make your cake dry, while too little baking powder will make it dense.
• Do not over mix the batter or your cake will be gooey and dense. Mix only until there are no dry lumps visible. The batter does not have to be perfectly smooth.
• Dusting the pears with flour before adding them to the batter is important so the juice will not seep into the cake as it bakes.
• Check if the cake is done by poking the center of the cake with a toothpick or skewer. If it comes out clean, you can take the cake out of the oven.
• Make sure to let the cake cool down in the pan for a couple of minutes before transferring it into a cooling rack.

How can I store pear cake?

You can make this cake ahead of time and keep it at room temperature for about 2 days. Make sure to place it in a cake carrier or sealed container to keep it moist and fresh. Also, make sure to store it in a dry and cool spot as it contains fresh fruit.

However, if you want to keep it longer, place it in the fridge where it keeps for up to 5 days.

This Vegan Chocolate Pear Loaf Cake is:

• Dairy-free and eggless
• Can be made gluten-free
• Refined sugar-free
• Moist
• Soft & fluffy
• Customizable
• Fruity
• Easy to make
• Easy on the eyes
• So delicious!
• Perfect for the holidays!

More vegan chocolate cake recipes to try

• Chocolate Zucchini Bread
• Best Vegan Chocolate Cake
• Chocolate Banana Bread
• Chocolate Peanut Butter Cake
• Mole Cake with Bananas and Cherries
• One-Bowl Chocolate Cake
• Chocolate Raspberry Cake
• Best Vegan Brownies
• Zucchini Brownies
• Chocolate Mousse Pie
• Zebra Marble Cake
• Chocolate Pumpkin Bread

If you try this vegan chocolate pear loaf cake recipe, feel free to leave me a comment and a star rating! And if you’d like to share a photo of your delicious chocolate loaf and share it on Instagram, please tag me @biancazapatka and use the hashtag #biancazapatka because I love seeing your remakes! Happy cooking! 🙂

Vegan Chocolate Pear Loaf Cake

Author: Bianca Zapatka

This delicious vegan chocolate pear cake is a super simple sponge cake recipe that can be baked in a loaf pan or springform pan. Not only does it look great, but it's also way healthier than most traditional chocolate cakes!

5 von 10 Bewertungen

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Prep Time 15 minutes mins

Cook Time 50 minutes mins

Course Cake, Loaf

Cuisine German

Servings 12 Slices

Calories 204 kcal

Ingredients

• 1 ½ cup (180 g) flour e.g. all-purpose, spelt or gluten-free flour*
• 6 tbsp (45 g) cocoa powder
• 2 tsp baking powder
• ¼ tsp salt
• 1 tsp cinnamon
• ½ cup (100 g) raw cane sugar or other sugar
• ¾ cup (180 ml) plant milk e.g. soy, oat, or hazelnut, or almond milk
• ⅓ cup (80 ml) canola oil or sunflower oil
• 6 ½ tbsp (100 g) applesauce or pumpkin purée or mashed banana
• 1 tsp vanilla extract
• 3 (400 g) small pears approx. 14 oz

Glaze (optional)

• 2.8 oz (80 g) dark chocolate chopped
• 3 tsp coconut oil or other vegetable oil
• 2-3 tbsp chopped walnuts or hazelnuts

Instructions 

*Note: Feel free to check out the recipe video + step-by-step photos in the blog post above.

Chocolate cake

• Preheat the oven to 356 °F (180 °C). Lightly grease a 9 x 4.3 Inch (25 x 11 cm) loaf pan and line with parchment paper as shown in the step-by-step photos above.
• Sift the flour, cocoa powder and baking powder into a bowl. Then add salt, cinnamon and sugar and whisk together. Set aside.
• In a measuring jar, whisk together plant milk, canola oil, applesauce and vanilla extract. Then pour it into the flour mixture and stir until just combined.
• Pour the batter into the prepared baking pan and smooth it out.
• Cut the stalk of the pears straight off. Then dust the pears with a little flour and press them into the batter.
• Bake the cake in the preheated oven for about 50-60 minutes, or until a toothpick comes out clean.
• Then remove from oven and allow to cool completely.

Glaze

• Melt the chocolate with the coconut oil slowly over a water bath, then pour over the cake. If desired, sprinkle some chopped walnuts on top.
• Allow the glaze to harden. Then slice and enjoy!

Notes

• Flour: Instead of all-purpose or spelt flour, you can use gluten-free 1 to 1 baking flour. A mixture of light flour and whole wheat flour works great too! If you use only whole wheat flour, the cake may turn out too dense.
• Applesauce: You can use the same amount of mashed bananas, or pumpkin puree instead.
• More chocolate? If you want the cake to be more chocolatey, feel free to stir some chocolate drops into the batter last.
• Please read my blog post for more information on this recipe!

Nutritions

Serving: 1Slice | Calories: 204kcal | Carbohydrates: 26.5g | Protein: 3.4g | Fat: 10.2g | Saturated Fat: 2.4g | Sodium: 29.7mg | Potassium: 149.3mg | Fiber: 4.5g | Sugar: 11.9g | Vitamin A: 38.1IU | Vitamin C: 1.3mg | Calcium: 38mg | Iron: 1.9mg

Nutrition is calculated automatically and should be used as estimate.

Did you make this recipe?Mention @biancazapatka or tag #biancazapatka!

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