I can remember making a pear cake at school years ago. Pears have never been a favourite fruit of mine, but the chocolate and pear combined so beautifully that I couldn’t even pretend not to like it. This loaf cake is so simple to make and can be adapted to suit any fruit. Best enjoyed when the pears have gone slightly brown and bruised. So perfect to use up any left over fruit!
I’ve adapted the recipe from my Devon Apple Cake recipe, but feel free to adapt to your own taste. The flax and chia seeds are mainly for a bit of texture, so if you don’t have these, just leave them out!
1 Tablespoon ground Flax seeds or Chia Seeds
2 Tablespoons water
250g self raising flour
30g Cocoa Powder
110ml unsweetened plant milk
2 tablespoons agave nectar, maple syrup or golden syrup
45g soft brown sugar
1 1/2 teaspoons apple cider vinegar (or white vinegar/lemon juice)
50ml coconut oil (melted after weighing)
4 pears (we used small sweet pears)
50g Dark Chocolate
- Preheat the oven to 180°C/350°F/ gas mark 4. Grease your loaf tin
- In a bowl, mix together your flax/chia seeds with the water and leave to the side to soak
- Whisk together the milk and vinegar/lemon juice and set aside to curdle
- Peel and finely slice your pears then set aside
- Stir your seed and water mix together with the milk and vinegar mix in a large bowl and add the sugar and coconut oil. Stir until fully combined
- Sieve the flour and cocoa powder into the wet mixture and fold together using a metal spoon
- Stir in the pear and dark chocolate
- Pour into your loaf tin and place in the oven for 30 minutes
Either demolish the pear cake immediately while it’s still warm as a pudding, topped with custard. Or leave to cool thoroughly and try not to slice off a piece every time you walk past it!