Vegan Chocolate, Pear & Ginger Loaf

Vegan Chocolate, Pear & Ginger Loaf

I am searching for words to describe what’s to come: this chocolate and pear loaf is so so so so delicious that I would love for you to taste it straight away instead of reading these words! I served this for the brunch I hosted and everyone simply loved it! Pear and chocolate are best friends and I am glad to present this recipe to you on this beautiful day. Please go ahead and bake this loaf, you won’t regret it! 

real chocolate is our friend

Chocolate, presuming that the right kind of chocolate is consumed in moderation, is a superhero when it comes to health. It contains fiber, iron, magnesium, copper, manganese, potassium, phosphorus and zinc. Cocoa – the main compound of the real dark chocolate – provides us with monounsaturated fats (which reduce the incidence of insulin resistance, thereby preventing heart disease and diabetes), as well as small amounts of saturated fats (which are considered to have a negative impact on cholesterol levels, however, the contents in cocoa are relatively small). Furthermore, raw, unprocessed cocoa beans have a high oxygen radical absorbance capacity (ORAC) as they are exceptionally rich in antioxidants, which contribute to neutralising free radicals and thereby preventing cancer. Due to the flavanols that are found in dark chocolate, blood flow may be enhanced and lower blood pressure may be achieved; this is because flavanols are known to stimulate the endothelium (the lining of your blood vessels) to generate nitric oxide which causes your arteries to reduce their resistance to blood flow, thus relieving blood pressure. The bottom line is this: If you do consume chocolate, make sure it’s the right kind so that all these health benefits are yours! Let’s melt some chocolate, shall we?



Prep Time: 5 min

Baking Time: 45-60min

Total Time: 50-65 min

Servings: 8 pieces


For this recipe you will need: 

2 ripe pears, plus one for decoration 

2 tbsp flax seeds

⅓ cup plant-based milk (I used spelt)

70g dark 85% dark chocolate , plus 30g for chocolate drizzle

3 tbsp date syrup

1 tbsp coconut oil

1 cup spelt flour

1 tsp ground ginger

1 tsp baking powder

 ½ cup ground almonds



  1. Preheat the oven to 180°C and line a loaf-tin with baking paper.
  2. In a blender, mix the flax seeds with the plant-based milk on high. Next, core and roughly chop two pears and add them in. Blend on high, until the pears completely break down. Add the date syrup, coconut oil, ground almonds and ground ginger and blend on high. Transfer this mixture to a large bowl.
  3. Melt the dark chocolate and add to the batter. Stir the chocolate in and then add the flour as well as baking powder. Once all is smooth and no clumps are left, pour the mixture into your loaf-tin. Slice the remaining pear and place on top of the batter for decoration. Bake the loaf in the oven for 45-60 minutes or until a knife comes out clean. 
  4. Allow the loaf to cool for 15 minutes, then melt the remaining chocolate and pour over the cake. 
  5. Serve with hot coffee or tea and a happy smile because you are treating yourself to a special piece of cake today, ladies and gents! 

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