Name: Pear Chocolate Chunk and Almond Cake (Vegan)
Prep time: 20 min
Cook time: 46 min
Total time: 1 h 6 min
Yield: 8
Cuisine: British
Ingredients: 210ml plant-based milk + 1 tbsp apple cider vinegar; 50g light brown sugar; 50g caster sugar; 80g pear or apple puree*; 80ml light olive oil; 1 tsp vanilla extract; 250g self-raising flour; 50g ground almonds; 1 tsp baking powder; ½ tsp bicarbonate of soda; 1 tsp cinnamon; ½ tsp ground ginger; 1 pear, cored and chopped into small chunks in 1 tsp flour; 60g dark or oat milk chocolate, chopped small; 2-3 tbsp chocolate nut butter; 2 tbsp flaked almonds; 250ml/g coconut whipping cream; 2 tbsp chocolate nut butter; 2 tbsp flaked almonds; Grated chocolate

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This deliciously moist and tender Pear Chocolate Chunk and Almond Cake is packed with cosy spices, chocolate and is full of juicy pear. This cake is topped with freshly whipped dairy-free cream and swirls of chocolate nut butter.

I love a cosy bake this time of year; anything with cinnamon and ginger is a win for me and paired with chocolate, almonds and pears, this cake is the dream. It’s perfect for the start of cosy season and it comes together with minimal effort and maximum flavour, while looking like a showstopper. The whipped cream is optional on top, the cake is just as delicious without it, but it takes it to the next level and means you can layer on some more almonds and chocolate nut butter (or vegan chocolate spread).

A Pear Chocolate Chunk and Almond Cake — Pear Chocolate Chunk and Almond Cake

Why will I love this cake?

This cake is amazing:

Moist, tender, fluffy and spongey
Packed with cinnamon and ginger spices
Full of chunks of juicy pear
With lots of chocolatey chunks and swirls of chocolate on top
Decorated with dairy-free whipped cream
Made with better-for-you ingredients
Naturally plant-based, egg-free and dairy-free
Easily gluten-free
With nut-free options
Great for dessert or afternoon bakes
Delicious to share with friends and family
Ideal for using up seasonal pears
Delicious with or without the whipped cream
Easy to make in one bowl
Ready in just over one hour
Made with olive oil and not butter
The dream mix of fruity, chocolatey and nutty

If you already love the sound of this cake, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.

Unfrosted Pear Chocolate Chunk and Almond Cake — Pear Chocolate and Almond Cake

Close up of Pear Chocolate Chunk and Almond Cake — Pear Chocolate and Almond Cake

What ingredients do I need?

You can see the ingredients with weights in the recipe card and see my favourite and recommended products in the “shop the recipe” section.

For the cake:

Plant-based milk and apple cider vinegar: you can use your favourite dairy-free milk and when mixed with vinegar, it curdles to form a buttermilk which binds the egg-free batter.
Light brown and caster sugar: both sugars work to balance out flavours, richness and sweetness. Swapping to coconut sugar will make the cake denser.
Pear puree or applesauce: either make your own or look for one that is 100% fruit.
Light olive oil: to add moisture to the cake while adding a “buttery” element.
Vanilla extract: for flavour.
Self raising flour: for a fluffy cake.
Ground almonds: these add texture and flavour.
Baking powder and bicarbonate of soda: for the rise.
Spices: cinnamon and ground ginger.

A slice of Pear Chocolate Chunk and Almond Cake — Pear Chocolate Chunk and Almond Cake

As for the add-ins and decoration:

Pear: chopped into chunks and added into the batter.
Dark or milk chocolate: I love the Raw Halo chocolate buttons as they are made with wholefood ingredients.
Chocolate nut butter: or you can use vegan chocolate spread but look out for one with wholesome ingredients. I use the Pip&Nut chocolate nut butter.
Flaked almonds: for adding crunch on top.
Dairy free whipping cream: I love using a coconut-based cream like Natures Charm, but you can find other ones in the supermarkets, too.

Is this gluten-free and nut-free?

This is easily gluten-free, as long as you use gluten-free flour. To make this nut-free, swap the ground almonds for more flour and leave off the flaked almonds.

How do I make this?

This is ready to go in a few steps:

Combine the milk and vinegar: and leave to curdle for 5 minutes.
Whisk together the wet ingredients: until combined.
Sift in the dry ingredients: and whisk again until smooth.
Add in the pear and chocolate: and fold in.
Pour into a lined cake tin: and smooth over the top.
Spoon on the chocolate nut butter: to make swirls.
Bake in the oven until golden: and well-risen, about 46 minutes.
Allow to cool fully: first in the tin and then on a wire rack.
Whip up the cream: until fluffy.
Spread the cream over the cake: and decorate with the flaked almonds, chocolate but butter and grated/shaved chocolate.

How long will it last?

This cake will keep for 3-5 days in a sealed container in the fridge overnight but best enjoyed at room temperature. You can freeze the unfrosted cake for 1 month, wrapped well, and allow to defrost before decorating.

Inside of a Pear Chocolate Chunk and Almond Cake — Pear Chocolate Chunk and Almond Cake

A half eaten slice of Pear Chocolate Chunk and Almond Cake — Pear Chocolate Chunk and Almond Cake

What other recipes can I try?

For more cakes and bakes for Autumn: