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 cashew cream 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 cashew cream. 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. 

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. Perfect 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 plain all-purpose flour
  • 1 cup unbleached spelt flour
  • ⅓ cup desiccated coconut
  • ¾ cup 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*

Cashew cream:

  • 1 cup raw cashews
  • 2/3 cup coconut cream*
  • 3 tbsp icing sugar
  • ½ tsp vanilla extract
  • Pinch of salt

Instructions

  1. If you're making the cashew cream, first place the raw cashews in a small bowl topped with boiling water. Set aside.
  2. Preheat oven to 180C (355F) and line a loaf tin with unbleached parchment paper.
  3. For the cake, combine all the wet ingredients in one bowl and mix well to combine. If your coconut oil isn't already melted, you can do so on the stove and add all the rest of the wet ingredients into the pot to combine well.
  4. In a separate large bowl, combine all the dry ingredients and mix with a whisk, breaking up any lumps.
  5. Add the wet ingredients to the dry ingredients and mix well to incorporate.
  6. Fold in the pear and chocolate and pour into the prepared loaf tin.
  7. 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.
  8. While the loaf is baking, we can prepare the cashew cream. Drain the cashews that have been soaking and add them to a food processor (or alternatively to a high-speed blender).
  9. Pulse a few times until you get nice small chunks of cashews. Add in the coconut cream, icing sugar, vanilla extract, and salt. Blend until silky smooth.
  10. Pour into a container and transfer to the fridge to set. This typically takes 30 minutes to an hour. It will thicken up nicely so it's easier to work with.
  11. Once the cake is baked, let it cool completely in the loaf tin before removing from tin and parchment paper.
  12. Spread the cashew cream over generously and finish off with some chopped chocolate if desired.
  13. If you're baking this on a warm-hot day, the cashew 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 and melt easily.

Notes

* I used 70% dark

* Only the thick, creamy part. If you use a brand where it doesn't separate well from the liquid, put it in the fridge for at least 3-6 hours and then scoop out

Did you make this recipe?

Tag @theminimalistvegan on Instagram and follow us to see the latest!

Vegan Chocolate and Pear Loaf Cake

Other recipes you’ll love: 

  1. Fluffy Vegan Chocolate Mousse
  2. Vegan Semolina Cake with Lemon Syrup
  3. Vegan Lumberjack Cake (Gluten-Free)
  4. 5-Ingredient Vegan Baklava
  5. Vegan Apple Crumble (Gluten-Free)

Interested in more recipes?

Want to get inspired each week with a new vegan recipe using everyday ingredients? Click on the link below to get them straight to your inbox!

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?

Leave a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.