Vegan Chocolate and Pear Loaf Cake

I cannot believe that it has taken me five years to share a loaf cake recipe with you! Since it took a while, I wanted to kick this off (as there will undoubtedly be many more!) with a delicious, super simple vegan chocolate and pear loaf cake.

The topping is a simple cream cheese frosting that adds another element to the cake and will make you want to eat a whole bowl full of just the cream! And to finish it off, some chopped chocolate, because who needs an excuse to use more chocolate?! 

Vegan Chocolate and Pear Loaf Cake

As a vegan, going out and ordering something for breakfast or as a treat in a cafe can be tricky! I have, however, noticed that more and more cafes have some kind of option. I typically won’t go for the uber-healthy raw treats, but instead, pick out the loaf or slice options like this one.

Since it’s pear season here in Australia and we live on a property that has an abundance of apple and pear trees, this is the perfect time to use these gorgeous fruits in the kitchen.

Pears work so well with chocolate, well, most things work well with chocolate! 

This vegan chocolate and pear loaf cake is:

  • Moist
  • Fluffy
  • Soft
  • Satisfying
  • Well-balanced

There’s nothing better than the smell of a freshly baked cake to go with your afternoon tea. If you get impatient and can’t wait for the cake to cool down before serving, you can use the cream as a spread instead of putting it on the top. 

The taste will be the same, just served differently. 

Which pear variety to use for this cake

You want to make sure to use a pear variety that holds its shape well when cooked. I chose the Bosc kind as it works well for this recipe, and I have plenty of those at my doorstep at the moment! It holds its shape well in this cake. 

This loaf makes the perfect morning or afternoon tea, or in my case, even breakfast! 

I find that a soft, moist loaf like this chocolate and pear one is even better the next day. The flavours deepen, and the texture of the cake becomes a little firmer. 

Now, I can’t tell you how it is on day three, as it never gets past day two in our household. 

Vegan Chocolate and Pear Loaf Cake

A couple of tips for making this loaf cake

  • I used half white unbleached spelt flour and half plain flour. The spelt flour adds a wonderful texture to the cake. You can, however, just use plain flour if that’s all you have on hand. 
  • I like to use whole block chocolate instead of chocolate chips. It’s cheaper and you can use it in more interesting ways. I personally like bigger chunks of chocolate in my cake and can then cut up the rest to put on top of the cream cheese frosting. You can also control how dark the chocolate you use is if you buy a block.
  • If you don’t have flax meal on hand, you can also use ground chia seeds. I haven’t used it myself, but I believe it would work well. Just use a little less ground chia then you would use flax. 

Other recipes you’ll love: 

  1. Classic Vegan Chocolate Cake
  2. Vegan Vanilla Cake with Coconut Cream and Berries
  3. Vegan Banana Cake with a Chocolate Ganache
  4. Easy Vegan Carrot Cake
  5. Vegan Lumberjack Cake (Gluten-Free)

If you try this recipe, let me know! I would love for you to leave a comment and rating below. Want to go that extra mile? Tag us on Instagram or share your photo of the recipe on Pinterest. Don’t want to make it now? Pin it for later!

Vegan Chocolate and Pear Loaf Cake

Vegan Chocolate and Pear Loaf Cake

Yield: 8-10 slices
Prep Time: 15 minutes
Bake Time: 1 hour 20 minutes
Total Time: 1 hour 35 minutes

This vegan chocolate and pear cake loaf is soft, moist and delicious. Perfectly paired with a cream cheese frosting that takes this loaf to another level. It's great as a morning or afternoon tea treat, or even breakfast!

Ingredients

Wet Ingredients:

  • ½ cup coconut oil, melted
  • 1 ¼ cup plant-based milk, room temperature (I used coconut and soy milk)
  • 1 tsp vanilla extract
  • 2 tbsp maple syrup

Dry ingredients:

  • 1 cup (135g) plain all-purpose flour
  • 1 cup (120g) unbleached spelt flour
  • ⅓ cup desiccated coconut
  • ¾ cup (120g) coconut sugar
  • 2 tsp baking powder
  • 1 tbsp flax meal

Extras:

  • 2 Bosc pears, peeled, deseeded and chopped
  • ½ cup (around 60g) vegan chocolate, chopped + extra for topping
  • Cream cheese frosting

Instructions

  1. Preheat oven to 180C (355F) and line a loaf tin with unbleached parchment paper.
  2. Combine all the wet ingredients in one bowl and mix well. If your coconut oil isn't already melted, you can do so on the stove and add the rest of the wet ingredients into the pot to combine well.
  3. In a separate large bowl, combine all the dry ingredients and mix with a whisk, breaking up any lumps.
  4. Add the wet ingredients to the dry ingredients and mix well to incorporate.
  5. Fold in the pear and chocolate and pour into the prepared loaf tin.
  6. Bake for 1 hour and 20 minutes or until a skewer comes out clean. I normally check every half hour as all ovens are different.
  7. While the loaf is baking, you can prepare the cream cheese frosting.
  8. Once the cake is baked, let it cool completely in the loaf tin before removing from tin and parchment paper.
  9. Spread the cream cheese frosting over generously and finish off with some chopped chocolate if desired.
  10. If you're baking this on a warm-hot day, the cream will be okay outside the fridge for a couple of hours before it starts to become very soft. Pop the cake in the fridge if you think it will start to soften too much.
Nutrition Information:
Yield: 10 Serving Size: 1 slice
Amount Per Serving: Calories: 466Total Fat: 22gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 3mgSodium: 146mgCarbohydrates: 62gFiber: 4gSugar: 35gProtein: 7g

Nutrition information is a rough estimate calculated automatically. The accuracy of this information is not guaranteed.

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Vegan Chocolate and Pear Loaf Cake

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3 thoughts on “Vegan Chocolate and Pear Loaf Cake”

  1. I love the idea of your pear loaf, but I don’t eat chocolate or carob… Any ideas of a substitute?

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