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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.
Made this cake tonight and it’s already over between the four of us !!! Tasted amazing. Been looking for a non Chocolate fruit cake for a while. Made the GF version. Used less than 1/4 oil (lol could not bring myself to use more) and added some extra pear purée … worked like a charm ! Next project is ur chickpea brownies ! Thanks for being so awesome.
awesome!
Added almond meal to the dry ingredients (and also a bit more milk then), this recipe is AMAZING
Hello, was wondering if I can turn this into a pineapple upside cake? What are your thoughts?
Yes! Bake 5-10 mins longer
Oh! Thank you soo much for your swift response! My son requested it and we have a friend coming over tomorrow for supper and she is vegan. So this will be perfect. Thanks again, love you and your work.
5 glorious stars!!! ⭐️ ⭐️⭐️⭐️⭐️
Your cake recipe came out as pretty as it was delicious… thank you so much for sharing!!!
yay!
Made this today and it was extremely easy and super delicious!
Topped off with a dollop of coconut whipped cream and added a little blueberry in the middle.
Amazing😍.
yay!
The cardamon just takes it to another level! Thanks for the spectacular recipe 😋
awesome!
Hi Richa! I made this cake a few times and love it, as with many of your other recipes. One variation I tried was using coconut milk – by necessity, as it was the only milk I had. Awesome results.
I would like to make this for a nut free, GF friend. I see your GF substitute – but is there something I can swap for the almond flour? My friend is highly allergic to almonds and all tree nuts.
Thanks!
awesome!
non nut based blends are very tricky to use for moist cakes. You can possibly try the bobs red mill blend and make a quarter recipe and see how it works out.
Or maybe make a different dessert? like my coconut flour brownies.
Thanks, Richa! She can eat cashews- is that ever a possibility, cashew flour instead of almond flour?
yes use cashew flour! you prob wont find it in stores. Just blitz the raw cashews in a blender with 2 tbsp starch. pulse until they are like a fine meal and use.
Loved this, couldn’t fault it! 😊
Forgot to give a rating. A definite 5 stars!
❤️❤️🧡🧡
I made this cake with apples and coconut sugar instead of maple syrup. Super moist and delicious! Thank you!
awesome!