Eggless Wholegrain Chocolate Pear Cake


Our Pears are ripening and everyone is feasting on the gritty, juicy and sweet pears. A few days back, we decided on collecting the ripe pears fallen on the dew-laden grass early morning. From a distance, we could see some movement in the grass. We spotted Yellow-throated Martens prancing under the pear tree and eating the fallen fruit. 

We let them eat pears to their heart’s content. After some time, the  Martens galloped away and disappeared into the forest.

Everyone has a share in nature’s bounty. All our fruits are for the  birds and beasts and for everyone to enjoy.

After the Martens went away, we collected the pears and baked an Eggless Wholegrain Pear Cake. Chocolate and Pears make a great combination. The pears become tender and succulent while baking. Every slice has juicy soft pear pieces. It is a delicious and filling cake.

Apples can also be used instead of pears.


Eggless Wholegrain Chocolate Pear Cake


  • 1 ¼ cup whole wheat flour
  • 1 cup unrefined sugar
  • ¼ cup cocoa
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1/3 cup butter
  • 1 cup hot water
  • 2 flax eggs (whisk 2 tablespoons flax meal in 6 tablespoons of water. Keep for 10 minutes. Use)
  • 1 tablespoon vinegar
  • 1 teaspoon vanilla extract
  • 2 medium ripe pears, peeled and cored.
  • Juice of a half lemon


  1. Preheat oven to 180 degrees C. Line and grease one 8 x 8 inches square pan.
  2. Cut the first pear into long and thin slices. Chop the second pear into small pieces. Toss pear in lemon juice. Keep aside.
  3. Whisk together first six ingredients in a large bowl.
  4. In the second bowl, add butter and hot water. Wait till the butter melts and water becomes warm.
  5. Add vinegar, flax eggs, vanilla extract and mix well.
  6. Add dry ingredients. Mix until well incorporated.
  7. Fold in diced pears.
  8. Pour the batter into the prepared pan. Level the top with a spoon. Arrange the long pears slices into the batter. Press the slices gently into the batter.
  9. Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean.
  10. Remove from the pan after 5-6 minutes. Cool in the rack. Slice when cold or slice the next day.

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