Step 1

First make your flax eggs. Grind 2 tbsp flaxseeds (also called linseeds), pour into a small bowl and top with 6 tbsp water. Stir well, then leave in the fridge for 20 - 30 minutes to thicken.

Step 2

Preheat oven to 180c/160c fan/gas mark 4.

Step 3

Line a 20cm cake tin. I like to use a spring release cake tin and cake liners, but you can use a standard cake tin and butter and line the tin.

Step 4

Beat together the margarine, sugar and vanilla extract until light and fluffy by hand using a hand whisk or electric stick whisk. You can also pop then in your stand mixer.

Step 5

Fold in the flax eggs along with a spoonful of the flour, this will stop the mixture separating. Gradually add the rest of the flour and cocoa and fold or whisk in until you have a smooth cake batter. Don't over whisk.

Step 6

Pour into your lined cake tin and smooth the surface. Place thick slices of pear in top of your batter and push in slightly.

Step 7

Bake for 1 hour, checking with a skewer after about 50 minutes. If it comes out clean it is ready, if not give it a few more minutes.

Step 8

Allow the cake to cool in the tin for a while before moving to a wire rack to continue cooling, then serve.

Step 9

Enjoy!