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+ servings
A round chocolate cake is ready to be served, with a stack of small dessert plates nearby.
4.46 from 50 votes

Vegan Dark Chocolate Pear Cake

Author - Gena Hamshaw
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Yields: 10 slices


  • 1 1/2 cups (180 g) unbleached, all-purpose flour
  • 1/3 cup cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 3/4 cup maple or agave syrup
  • 2/3 cup cold water
  • 1/3 cup neutral vegetable oil such as grapeseed or refined avocado
  • 1 teaspoon apple cider vinegar
  • 1 ripe pear, peeled and finely chopped
  • 2 ounces dark chocolate, chopped
  • 1 tablespoon sparkling, demerara or cane sugar, for topping


  • Preheat your oven to 350F and lightly oil or line a 9 inch springform cake dish with parchment.
  • In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and cinnamon.
  • In another mixing bowl, whisk together the syrup, water, oil, and vinegar. Add the wet ingredients to the dry ingredients and whisk to combine thoroughly, but it's OK if there are a few small clumps. Fold half of the pear into the cake, then pour the batter into the pan. Top with the remaining pear and the chocolate. If you like, sprinkle a tablespoon of sugar over the top of the cake.
  • Transfer the cake to the oven and bake for 45 minutes, or until the top is rounded and set. Remove it from the oven. Allow it to cool for a whole hour, then you can release it from the springform pan. I recommend allowing it to cool for another couple hours before slicing: the dark chocolate will be very melty at first, and it's better to give it some time! Enjoy.


*You can use the same amount of a trusted GF, all purpose flour blend.