Chocolate Pear Brownie Cake (Vegan)

By Jacqueline Meldrum •

The weather and shorter days may darken our moods, but seasonal autumnal fruit and Jacqueline's dairy free chocolate and pear cake are sure to cheer us up.

I made a banoffee pie recently. Mmmmmmm, it was heavenly! A sweet shortcrust base, filled with bananas which were bathed in a salted caramel sauce, topped with sweetened mascarpone and grated chocolate.

My poor husband couldn’t have any, because he’s vegan. So I had to make him a cake too, it was only fair.

I decided to make an autumnal cake. A rich, fudgey chocolate cake topped with succulent slices of juicy pear. Brownie points (no pun intended) for me and I’ve reminded my husband of just how wonderful I am. He does need reminding from time to time.

For this cake I used a chocolate cake recipe I’ve baked many times before and it’s never let me down yet. I veganised it by replacing the butter with dairy free margarine and replacing the eggs with flax eggs.

Did you see my recipe for flax eggs in my Fudgey Chocolate Sticky Prune Brownies post?

Just in case you didn’t, here it is again. They really are very simple to make.

Flax Eggs

Equivalent of 1 egg

  1. Grind 1 tbsp flax seeds (linseeds) into a powder
  2. Add 3 tbsp water and mix well.
  3. Leave in the fridge until it becomes thick and gloopy
  4. Use in a recipe in place of 1 egg.

I decided to go seasonal with this cake and topped it with ripe Comice pears. Pears go so well with chocolate, so I knew this would be a winning combination.

I love autumnal flavours, don’t you? Apples, pears, butternut squash, beetroot, fennel and parsnips are some of my favourites. I forget all about them during the summer while I tuck into salads, then I discover again anew in the autumn. That’s the fun of eating seasonally and it’s so much cheaper too.

The weather and dark nights may darken our moods, but the seasonal crops and my chocolate and pear cake are sure to cheer us up.

Chocolate Pear Brownie Cake

Serves 8


2 ripe pears
125g dairy free margarine
250g caster sugar
1 tsp vanilla extract
2 flax eggs (2 tbsp of ground flaxseeds (linseeds) & 6 tbsp water)
200g self-raising flour, sieved
50g cocoa powder, sieved
150 ml strong coffee, made with 2 heaped tsp of granules and left to cool



  1. Grind the flaxseeds, pour into a small bowl and top with water. Stir well, then leave in the fridge for half an hour to thicken.
  2. Preheat oven to 180c/160c fan/gas mark 4.
  3. Line a 20cm cake tin.
  4. Beat together the margarine, sugar and vanilla extract until light and fluffy.
  5. Next beat in the flax eggs along with a spoonful of the flour, this will stop it separating, before gradually adding the rest of the flour and cocoa. I use a stand mixer, but you could do this by hand.
  6. Keep mixing for a few minutes until you have a smooth mixture.
  7. Pour into the cake tin and smooth the surface. Peel and slice your pears and add to the top of the cake. You want the slices to be at least 1cm thick. You might not need them all.
  8. Bake for 1 hour, then check the cake with a skewer. If it comes out clean it is ready, if not give it a few more minutes.
  9. Allow the cake to cool in the tin for a while before moving to a wire rack.
  10. Enjoy!

Inspired? For more amazing chocolate recipes visit Great British Chefs


You could probably get them at the supermarket as linseeds, but health foods shops are a sure bet.
20 October 2013
The Spicy Pear
Your pear brownie cake looks delicious. Never baked with flax seeds before, can you get them at the local supermarket or will I need to go to a health store? Thanks
20 October 2013
I hope you try them, they are so easy and work a treat! The pear and chocolate cake is a must, egg or no egg.
19 October 2013
I love the idea of flax eggs...apart from anything else, I hardly eat eggs, so they tend to go stale here. And that pear and chocolate cake looks wonderful
19 October 2013
It did Camilla and it didn't last long either. It appeals to toddlers too!
17 October 2013
Pears and chocolate were definitely made for each other - a gorgeous Brownie which I'm sure earned you points with hubby.
17 October 2013

Jacqueline Meldrum

Jacqueline Meldrum is a food writer and recipe developer from bonnie Scotland. As well as creating easy veggie and vegan recipes for readers of her award winning blog Tinned Tomatoes, she also writes for BabyCentre UK and Readers Digest as well as developing recipes for top UK brands.

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