Vegan Pear Upside Down Cake

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

4.97 from 94 votes

By: Vegan Richa

Prep: 10 minutes mins

Cook: 35 minutes mins

Total: 45 minutes mins

Servings: 8

Course: Dessert

Cuisine: American, Vegan

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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. GF option Makes 8 or 9 inch cake pan

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Ingredients 

US CustomaryMetric

 

1x2x3x

• ▢ 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

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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

Gluten-free: Mix 1/2 cup white rice flour/oat flour, 1 1/4 cup almond flour, 1/3 cup potato starch,  1 tbsp flax seed meal. Use 1 1/2 cup of the flour mix and add more as needed. 

 

Oilfree: Use 2 tbsp apple sauce + 2 tbsp non dairy yogurt. 

 

Nutrition is for 1 Serve

Nutrition

Calories: 234kcal, Carbohydrates: 39g, Protein: 2.2g, Fat: 7g, Saturated Fat: 0.3g, Sodium: 193mg, Potassium: 225mg, Fiber: 2g, Sugar: 18g, Vitamin A: 10IU, Vitamin C: 2.6mg, Calcium: 98mg, Iron: 1.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe? Rate and comment below!