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Vegan Pear Upside Down Cake. This amazing Vegan Upside Down Cake needs just 1 Bowl and 40 mins. Use other fruits for variation. Vegan Nutfree Soyfree Recipe. Glutenfree option. Jump to Recipe
I had some pears leftover after entertaining my niece recently and whipped up this upside down cake that she could take along. For some reason hubbs isn’t fond of pears and lately they’ve started giving me headaches if eaten raw. Go figure. But everything works out for everyone in this cake! A gooey caramelized top, soft delicious cake, a dollop of whipped coconut cream.
The pears are sliced and arranged on the bottom of a pan. Maple syrup or brown sugar helps them caramelize during baking. Then a simple vanilla batter on top. Bake until done, then serve with some whipped coconut cream or vanilla ice cream and a sprinkle of cinnamon. Delish! Use the same method to make pineapple upside down cake or use peaches or apple.
More Cakes and bakes
- Cinnamon Swirl Cake
- Eggnog Pound Cake
- Easy Coffee Cake – Cinnamon Streusel Cake GF option
- Peanut Butter Chocolate Marble Cake
- Applesauce spice cake GF option
- Pumpkin Cake with Chocolate Pumpkin Frosting. GF option
Gluten-free
- GF Cashew Butter Chocolate Marble Cake.
- Gluten-free Cinnamon Roll Bread yeast-free.
- GF Carrot Banana Bread – Also grain-free.
- Sweet Potato Crumb Cake. GF
Step by Step Photos:
Assemble the ingredients. Line the bake pan with parchment or grease really well. Arrange the pear slices. Drizzle maple syrup or sprinkle brown sugar all over.
Mix all the wet ingredients. Then add dry and mix to make a smooth batter. Pour over the pears, even it out and bake.
Vegan Pear Upside Down Cake
Ingredients
- 2 Pears, , thinly sliced (1/4 inch thick
- 3 tbsp maple syrup , or brown sugar for more caramelized, or half of each
Cake:
Wet:
- 3/4 cup non dairy milk, such as almond, soy
- 1/4 cup pear puree or applesauce, (I usually blend up leftover pear and use it)
- 1 tbsp lemon juice
- 1/3 cup sugar
- 1/4 cup oil
- 1 tsp vanilla extract
- 1 tsp cinnamon or pumpkin pie spice or chai spice, or cinnamon + cardamom
Dry:
- 1.5 cups flour, (I use a mix of all purpose and wheat), see notes for Glutenfree
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
Instructions
- Line a 8 or 9 inch cake pan with parchment at the bottom. Arrange pear slices as you like. Pour the maple syrup (or sprinkle the sugar) all over the pear slices. Preheat the oven to 350 degrees F (180C)
- Blend the remaining pear in a blender with 1-2 tsp of water until it is like applesauce. Measure out 1/4 cup of the puree and use in the cake. Or use applesauce.
- Mix all the wet ingredients in a bowl until well combined.
- Mix the baking powder, baking soda and salt into the flour. Add 1.25 cups flour to the wet and mix in. Add 1-2 tbsp more at a time to make a thick batter, not too stiff but not too flowy.
- Pour gently on top of the pear slices in the cake pan and spread to even it out.
- Bake for 35 to 40 minutes or until a toothpick from the enter comes out clean.
- Cool for 15 mins, then remove cake by inverting it over a dish. Carefully peel off the parchment.
- Sprinkle a good pinch of cinnamon or pumpkin pie spice or other fave spice blend on the pears. Cool for another 10 mins, then slice and serve with whipped coconut cream or vegan ice cream
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
It turned out great and disappeared shortly after! Thank you so much for sharing a fool-proof recipe, I’ve always struggled with getting a decent cake with vegan ingredients. I used soy milk and date sugar.
So happy you liked it!
Hi, my baking tin is 25 cm. Should I increase the ingredients?
Thx,
D.
No, that’s the right size.
Thx, keep your fingers crossed 🙂
Made with Asian pears from my own tree and it turned out so wonderful and made my day. Thanks so much for this recipe!
Awesome!!
Can you use pineapple instead of pears? I’m looking for a good pineapple cake recipe. I thought about just squeezing out crushed pineapple and adding it to the batter..leaving off the pears entirely. Do you think that would work? Would love to have it as a less sweet cake for breakfast.
Yes, you can use pineapple instead of pear!
I have made this recipe many times, always GF and my family loves it!
So good to hear!
This was very nice. I haven’t eaten it yet, but it looks great. I did “butter” both under and over the parchment just to be safe, but maybe that wasn’t necessary. Also, I used red pears and did not peel them. In short, I took a chance on a dessert for a dinner party and am very happy that it turned out. I’m looking forward to tasting it and seeing if it will be after being in the refrigerator for a day.
Thank you!
Julie
I found this today looking for recipes to use some pears I had. I just made it, not changing a thing, and actually used a mini-bundt cake pan. It came out great and is soo good! Thanks for such a super recipe. I’m saving it to try with other fruits.
yay! thank you! glad you enjoyed!
So very delicious. I used Asian pears and Bob’s Red Mill 1 to 1 gluten-free flour mix. Will be making this again!
yay! thank you!
This cake is the BEST! I have made it many times using different fruits, and it’s perfect every time!! Made it for a friend with sliced plums and used a gluten free 1-1 flour and it was divine!! The cake part is always delicious with amazing texture. Richa scores yet another win 🙂
awesome! thanks so much for your kind comment!
Made this yummy cake with a couple of additions. I added minced fresh ginger in the batter and sprinkled before the pears were layered. I served it with some bittersweet chocolate ganache (not vegan). It was sooo yummy! Thank you!
yay!