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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.
I made it with my little one. We baked it in two different trays and put it together adding vegan pumping hummus in the middle and the top. It was a beautiful birthday cake. Thank you Richa!
Awesome
This cake was great, had few pairs to use and this cake certainly looks impressive. I realised halfway through making this I had ran out of cinnamon so I used ground ginger and it worked great. I was concerned that the cake wasn’t cooked as the colour is quite light but it was perfect. Will be adding this one to the repertoire, super easy and delicious with a cuppa.
Awesome! I’m so glad you enjoyed this, thanks for stopping by!
Loved this recipe! It turned out perfect
Excellent !!!
Turned out great! Made the GF, no oil version and the cake was perfect! I used 1/2 cup oat flour, 1/2 cup sorghum flour, 3/4 cup almond flour and coconut sugar in the flour blend with the flax and potato starch as per recipe. Perfect way to use up overripe pears. Thanks this is a keeper!
Awesome – thanks a million
I just made this for the first time and it was so good!! I added a bit more sugar to the pears (2 tbsp brown sugar and 2 tbsp maple syrup), I also added a little bit of vegan yogurt in there (maybe like 2 tbsp max). It also looks really pretty so I would definitely make this to take to a dinner party … eventually 😀
mmmm mmmmmm sounds like you made it scrumptious! haha if it makes it to the party!
Amazing! This was so delicious. I will make again! Served warm with some coconut whip cream – so good! Quick question – would it be okay left out on the counter for a day or two or should it be refrigerated?
Awesome. It’s a fruit based cake, refrigerate
Hello, is the apple sauce/pear purée in this recipe to lower fat content or just to bind the dough? I’ll be doing this gluten free so I will be adding a 1/4 tsp of xanthan gum so that should bind it well. In this case will how about adding an extra 1/4 cup of oil? Any ideas would be great.
It’s for moisture so I would definitely add it if you’re making gluten-free because gf needs even more moisture
Hello, thanks for your reply. I followed your exact recipe but replaced some of the flour with almond Flour because my cake was almond flavour oriented. Now I don’t know what happened but I think my cake tin was too big – as I was pouring mixture it seemed abit scarce- this lead to my cake being thin and it broke 🙁 flavour and texture is good tho!
Looks delicious and very easy and helpful recipe and instructions. Am serving in 2 days – what is best way to store?
Thank you!! Keep it in the fridge as air tight as you can and bring it out a few hours before serving.
Really easy to make and really delicious. My kids (both vegan and non vegan) loved it.
Yay
Thanks for sharing this easy but delicious recipe.
IT’s my pleasure. thanks for stopping by and the amazing review!!