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.

In a big bowl combine sifted flour with cocoa powder, sugar, cinnamon,  ginger and baking powder and stir briefly to combine the powders together.

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.

Finally add the cubed pears and the chocolate chips, and fold together briefly.

Pour the batter into a 26cm/10" fluted cake tin previously well buttered.

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.

Allow to cool down for at least 20 minutes before serving. The day after, this vegan chocolate and pear cake will taste even better!