This post contains affiliate links. Please see our disclosure policy.
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.
The cake turned out great. Thank you very much!
Absolutely fantastic !!! Thank you so much for sharing. Only change was to add pecans. Will be repeating very soon! Thanks again for your wonderful free recipe. 🙂
awesome
Delicious and so easy to make! I absentmindedly added way too much pear puree to the batter, but added more flour to get the right consistency and it turned out nice and fluffy. Thank you!
I can’t use oil or any fat so I’m wondering what substitute would work. Thanks 😊
its in the notes. use applesauce
Oops. Now I see it. Thank you so much I’m dying to try it
Just beautiful. I made the oil free option, & it was so moist & decadent. My mum, who always gives my cooking suspicious looks, is going in for her 2nd slice now. Thank you!
Amazing! Came out very moist and full of flavor! I used my own mix of GF flour mix. Substituted pineapples instead of pears, the brown sugar instead of maple syrup, and used pineapple puree. This recipe will definitely be saved in our cookbook binder where we keep our favorites!
yum
I’ve made this twice now, once with pear and once with apples. First time I made it, we ate the whole thing in one sitting. LOVE IT. And it looks like you have spent way more time and expertise on it than you have considering how simple and easy the recipe is.
yay!
Amazing recipe. This is such moist and yummy cake. It is my staple pear cake recipe.. My family love it.
I do one thing differently. When the cake is ready out of oven I turn it and brush a bit of the juice left on bottom( or a bit more maple syrup) on the pear and put it in the oven and keep it under broil for 5-6 minutes to caramelize the pear and maple syrup, It ads more flavor to the cake. I ad the spices after it has cooled down.
Thank you Richa for posting it.
great idea!
This is my second time making this cake and I doubled the recipe to have one for myself (and the family) and another to bring to a party tonight. Awesomely easy and absolutely delicious!
awesome!
Wow! This was my first attempt at a vegan dessert for a friend who will be visiting. It’s absolutely delicious, moist, light…perfect! Who needs eggs??? This recipe is a keeper. Thank you so much!
yay!