Vegan Spiced Chocolate & Pear Cake
Questa ricetta è disponibile anche in italiano
This decadent Spiced Vegan Chocolate Pear Cake is a dessert that will conquer your heart with its melt in the mouth consistency, rich chocolate and a gentle warm heat of spices.
I have to admit this is one of my favourite recipes for chocolate cake and I like making with and without spices all year around according to what I fancy.
Its light consistency and light fluffy interior is a real treat for the pallet and the soul.
The addition of chocolate chips makes it even more decadent gluttony for chocolate lovers.
Follow my few easy steps and I am sure you will fall in love with it as well.
How to make Vegan Spiced Chocolate Pear Cake
First thing is to wash, peel and cube the pulp of roughly 600g pear. The more ripe the better. This will be roughly 3 to 4 pears and the aim is to get roughly 550g of cubes. In a bowl set aside with 1 tablespoon of sugar and vanilla extract.
In a big bowl combine sifted flour with coco powder, sugar, cinnamon, ginger and baking powder and stir briefly to combine the powders together.
In another bowl/jug combine the wet ingredients which are water, oil and vinegar. Stir together with a whisk and pour the liquid over the powder/dry ingredients. With a spatula combine the mixture until it comes together while making sure not to over work it. Finally add the cubed pears and the chocolate chips, and fold together briefly.
Pour the batter into a 26 cm/10inch fluted cake tin also known as a bundt pan making sure to well butter the tin.
Bake at 170° C (340° F) for 45 minutes. Please note that when piercing with a skewer the cake must still be moist in the middle, however if the skewer still comes out with raw batter cook for a further 5 minutes and then check again.
Vegan Spiced Chocolate Pear Cake Recipe
Ingredients:
600 g Pears (Around 500g Diced Pulp)
250 g Water
220 g All Purpose Flour
100 g Dark Chocolate Chips
90 g Brown Demerara Sugar
80 g Granulated White Sugar + 1 tbsp
50 g Vegetable Oil
35 g Cocoa Powder
1 tablespoon Apple Cider Vinegar
½ tablespoon Baking Powder
½ tablespoon Cinnamon Powder
1 teaspoon Ginger Powder
1 teaspoon Vanilla Extract
Method:
1. Wash, peel and cube the pulp of roughly 600 g ripe pears. Transfer in a bowl and with 1 tablespoon of sugar and vanilla extract.
2. In a big bowl combine sifted flour with cocoa powder, sugar, cinnamon, ginger and baking powder and stir briefly to combine the powders together.
3. In another bowl or jug combine the wet ingredients (water, oil and vinegar). Stir together with a whisk and pour the liquid over the dry ingredients. With a spatula combine the mixture until it comes together while making sure not to over work it.
4. Finally add the cubed pears and the chocolate chips, and fold together briefly.
5. Pour the batter into a 26cm/10" fluted cake tin previously well buttered.
6. Bake at 170° C (340° F) for 45 minutes. Please note that when piercing with a skewer the cake must still be moist in the middle, however if the skewer still comes out with raw batter cook for a further 5 minutes and then check again.
7. Allow to cool down for at least 20 minutes before serving. The day after, this vegan chocolate and pear cake will taste even better!
For other vegan cookies & desserts also check:
- Vegan Canestrelli - Italian Shortbread Cookies
- The Best Cinnamon Scrolls
- Easy Vegan Doughnuts
- Raspberry Vegan Trifle
- 2 Ingredients Persimmon Pudding
- Easy Lemon Pound Cake
– Vegan Black Forest Cake
- Cinnamon & Apple Pie
– Easy Vegan Tiramisù
– Deliciously Moist Rhubarb Sponge
– Brioche Swirl Cake
– Heart shaped Mini Cakes
– Carrot Cake with a Twist
– Fudgy Chocolate & Sweet Potato Cake Loaf
– Indulgent Chocolate & Raspberry Mousse
– Best Vegan Sticky Toffee Pudding
– Amaretto & Rhubarb Crumble
– Banoffee Pie
– Chocolate & Almond Fudge
- Chocolate Brownie Cake with Raspberries and Peanut Butter
- Cinnamon and Apple Crust Pie
- Raw Strawberry Tart
- Rhubarb Baked Cheesecake
- Zesty Lemon Cake
- Raspberry & Rhubarb Panna Cotta
- Choccolate Mousse Biscoff Tart
Leave a Reply