Vegan pear and chocolate brownie cake

1 hour 30 minutes


Flax eggs

  • 2 tbsp of flax seeds
  • 6 tbsp of water

Brownie cake

  • 2 Comice pears, ripe
  • 125g of dairy-free margarine
  • 250g of caster sugar
  • 1 tsp vanilla extract
  • 200g of self-raising flour, sieved
  • 50g of cocoa powder, sieved
  • 150ml of strong coffee, made with 2 heaped teaspoons of coffee granules and left to cool


In a food processor or spice grinder, grind the flax seeds to a powder, pour into a small bowl and top with the water. Stir well, then leave in the fridge for 30 minutes to thicken
Preheat oven to 180°C/ gas mark 4 and line a 20cm cake tin with baking paper
Place the margarine, sugar and vanilla extract in a large bowl and beat with an electric mixer until light and fluffy – I use a stand mixer but you could do this by hand
Beat in the flax eggs along with a spoonful of the flour, this will stop it separating. Gradually add the rest of the flour and cocoa followed by the coffee, then keep mixing for a few minutes until you have a smooth mixture
Pour into the cake tin and level the surface. Peel and cut the pears into 1cm slices, discarding any seeds, then arrange around the top of the cake – you might not need all the slices but it will depend on the size of the pears
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 in the oven
Allow the cake to cool slightly in the tin before moving to a wire rack to cool completely