Preheat oven to 180°C and grease tin loaf. Whisk together chia seeds and water until well combined, then place in the fridge to set for 15 minutes.
In a large bowl using hand mixer beat melted butter and sugar until sugar dissolves. Add chia seeds and mix to combine. Mix in liquor/rum and soy yogurt. In a separate bowl sift flour, cocoa powder and baking powder. Add the dry ingredients into the batter, stir to combine. Pour the batter into the prepared tin, smoothing the top.
Arrange pears on top, pushing gently into the cake mixture but not quite to the bottom of the tin. Bake for 40 minutes or until the tooth pick inserted into the cake comes out dry. Cool in a tin for 10 minutes. Remove from the tin to cool completely. Enjoy!