Vegan Chocolate Pear Cake (No Oven)
This vegan chocolate pear cake is rich, fudgy, and made on the stovetop with no oven required. Sliced Bartlett pears are nestled into a deep chocolate batter that steams into a wonderfully dense, moist cake with tender fruit in every slice. No eggs, no dairy, no oven needed. Just a pan, a lid, and about 40 minutes. A great option for when you want something impressive without turning the oven on. Also try my Vegan Apple Cake, Chocolate Pear Cake, or Vegan Chocolate Cake.
Eggless Dairy-Free Chocolate Pear Cake
This Vegan Chocolate Pear Cake is easy to make.
Ingredients
- 1/2 cup (100 g) Superfine (Granulated) Sugar
- 1/2 cup (120 ml) Water, room temperature
- 1/4 cup (60 ml) Vegetable Oil
- 1 ¼ cup (175 g) All-Purpose flour
- 2 tbsp (14 g) Cocoa Powder (Baking Cocoa)
- 1 ½ tsp (6 g) Baking Powder
- 1/2 tsp (3 g) Baking Soda
- 1 Medium Size Ripe Pear, Peeled and Sliced (175-200g) Bartlett Pears
Toppings
- 1 Medium Size Ripe Pear, Peeled and Sliced Bartlett pears
- Granulated White Sugar
Instructions
- Preheat oven to 350oF (180oC).
- Grease sides and bottom of round cake pan (7 inch, 18 cm diameter). Line bottom of pan with parchment paper. Set aside.
- To a bowl, add sugar and water. Mix until sugar dissolves completely.
- Then, add oil and mix well.
- Sift in flour, cocoa powder, baking powder and baking soda.
- Mix until dry flour is no longer visible. DO NOT OVER MIX (mix until dry and wet ingredients are just combined).
- Transfer batter to prepared cake pan. Spread batter evenly.
- Top cake with sliced pear and sprinkle with sugar.
- Bake in preheated oven at 350oF (180oC) for 45-50 minutes , or until toothpick inserted in the middle of cake comes out clean.
- Let cake cool down for 5-10 minutes in pan. Then, transfer to wire rack to cool down completely.
