Dairy-free pear and dark chocolate cake recipe

Giada Correale / 4 Nov 2015

This cake is a soft, chocolatey and naturally sweet alternative for dairy-free cake lovers.


Over here, we’re fans of all things pear + chocolate (especially pies) but are always looking for a healthier alternative than those classic recipes that are heavy on the butter and refined sugar. So I’ve recently come up with a non-dairy, healthy version that doesn’t disappoint on deliciousness! 


Serves: 5-6

120g raw brown sugar
130ml seed oil
70g dark chocolate
100ml boiling water
3 tablespoons cocoa powder
100g plain flour
4g baking powder
3 eggs
2 big pears
A pinch of salt + honey to top


1. Preheat the oven to 180°C.

2. Mix together the raw sugar and seed oil with a wooden spoon until well combined.

3. In a heat-resistant bowl, chop the dark chocolate and pour in the cocoa powder, then add the boiling water all at once and, using a spoon, give it a good stir until all the chocolate has melted down and the ingredients are well combined.

4. In a big bowl, mix together the dry ingredients: plain flour, baking powder and salt. Then start adding them to the oil and sugar mixture gradually, stirring as you go.

5. Add the eggs one at a time and lastly, add the chocolate mixture and stir well again.

6. Line a cake tin with grease-proof paper, then chop the pears in slices or small cubes and place them on the bottom of the cake tin. Pour in the cake batter over the pears and flatten it out with a spoon. Tap it on top to remove any bubbles.

7. Bake in the oven for 30 minutes at 180°C.

8. Before serving, let it rest for at least 30 minutes, then remove it from the cake tin and serve in slices, topped with your favourite local honey.


We love the combination of sweet seasonal pears (I really suggest to go for what’s in season, but ripe Bosc, Bartlett and Comice are the best for this type of recipe) and the indulgent intensity of the dark chocolate!