Vegan Chocolate Pear Cake
This beautiful vegan chocolate pear cake looks impressive, but is actually very easy to make. Such a great bake for fall!
Servings: 8 slices
Ingredients
- 3 pears medium
- ⅞ cup (110 g) plain or all purpose flour
- 1 tsp baking soda / bicarbonate of soda
- 1 pinch salt
- 1 tsp instant coffee powder
- ½ cup (40 g) cocoa powder
- ⅔ cup (130 g) dark brown sugar
- ¾ cup plus 1 tbsp (190 ml) hot water
- 3 tbsp (45 ml) sunflower oil
- 1 tsp cider vinegar
Chocolate sauce (optional)
- ⅔ cup (100 g) dark chocolate chopped
- 7 tbsp (100 ml) plant milk
Instructions
- Preheat the oven to 350°F / 180°C fan.
- Line a 2lb loaf tin with parchment paper.
- Peel the pears, leave the stalk intact, and slice off the base so they stand up straight.
- Mix flour, bicarbonate of soda, salt, coffee powder and cocoa powder together.
- Mix the sugar, hot water, sunflower oil and cider vinegar together and stir until the sugar is melted.
- Combine the dry and wet mixes into a smooth batter.
- Stand up the pears in a lined loaf tin, then pour in the batter around them.
- Bake for 45 minutes, or until a cake tester comes out clean.
For optional chocolate sauce
- Melt the chocolate in a heatproof bowl over a water bath or at 30 second intervals in a microwave.
- Stir in the plant milk and mix until smooth.
- Either pour over the cake and leave it to set, or serve whilst warm.
Notes
A 2 lb loaf tin measures approximately 21cm long, 11cm wide and 7cm high (8 x 4 x 3 inches).
For best results when baking we recommend using the metric measurements and weighing the ingredients on scales.
Nutrition
Calories: 211kcal | Carbohydrates: 39g | Protein: 2g | Fat: 6g | Sodium: 168mg | Potassium: 194mg | Fiber: 4g | Sugar: 22g | Vitamin A: 15IU | Vitamin C: 2.9mg | Calcium: 28mg | Iron: 1.6mg
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