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?!
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.
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Pears work so well with chocolate, well, most things work well with chocolate!
This vegan chocolate and pear loaf cake is:
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.
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:
- Classic Vegan Chocolate Cake
- Vegan Vanilla Cake with Coconut Cream and Berries
- Vegan Banana Cake with a Chocolate Ganache
- Easy Vegan Carrot Cake
- Vegan Lumberjack Cake (Gluten-Free)
- Easy Vegan Apple Almond Cake
- Chocolate Orange Cake (Gluten-Free)
If you try this recipe, let me know! We’d 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!Print