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 (177 ml) non dairy milk such as almond, soy
- 1/4 cup (40.25 g) pear puree or applesauce (I usually blend up leftover pear and use it)
- 1 tbsp lemon juice
- 1/3 cup (66.67 g) sugar
- 1/4 cup (56 ml) oil
- 1 tsp vanilla extract
- 1 tsp cinnamon or pumpkin pie spice or chai spice or cinnamon + cardamom
Dry:
- 1.5 cups (187.5 g) flour (I use a mix of all purpose and wheat), see notes for Glutenfree
- 2 tsp baking powder
- 1/4 tsp (0.25 tsp) baking soda
- 1/2 tsp (0.5 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
Maureen Koplow says
February 25, 2019 at 5:22 pmLooks wonderful! But if there are pears, there has to be cardamom! So I’d add 1/2 teaspoon of ground cardamom to make it perfect. Can’t wait to try this recipe.
Richa says
February 25, 2019 at 5:29 pmyes of course!
Laura says
February 25, 2019 at 8:10 pmThis looks fabulous! I can’t wait to try it!
Jacquelyn says
February 26, 2019 at 2:43 amWould the cake be successful if I use a GF mix like Bobs Red Mill? Also, what type of pear do you recommend?
Richa says
February 26, 2019 at 10:48 ami dont particularly have good sucess with bobs gf mixes, but people do. You can use that with half almond flour and bake 1 muffin to check if the batter is rising and staying well. If it falls, you will need more flour for a thicker batter and bake into smaller cake dishes or muffins. a larger pan will be more susceptible to falling and gummy result.
Nina says
February 26, 2019 at 3:32 amLooks fabulous…. another great recipe. Do you know what the saturated fat content (nutritional value) is please. Big thanks.
Richa says
February 26, 2019 at 10:46 amits prob less than 1 gm per serving, so the widget is defaulting to zero. Let me check
Richa says
February 26, 2019 at 3:04 pmyep its .3 gm per slice so it rounds up to 0. updated it
Nina says
February 26, 2019 at 3:34 amForgot to ask you which variety of pear did you use in the recipe. Thanks
Richa says
February 26, 2019 at 10:45 amI like bartlett
anne says
February 26, 2019 at 9:52 amYou are a genius! I have a non-vegan recipe for this that I used to love, and have missed it since eliminating the eggs and dairy. In your experience, does coconut sugar carmelize the way brown sugar does? Thank you.
Richa says
February 26, 2019 at 10:39 amit should be fine. It doesnt thicken as quickly as brown sugar, but in the cake it has the moisture from pears which will help with the caramelization.
Wanda says
February 26, 2019 at 11:53 amDelicious! This upside down cake is perfect! Everyone in my family loved it! Thank you !
Richa says
February 26, 2019 at 3:05 pmyay~
Angela says
February 27, 2019 at 2:15 pmSo easy! And a perfect way to use the pears that ripen too quickly.
Richa says
February 27, 2019 at 2:42 pmtotally
Anupama Chopra says
March 7, 2019 at 2:14 amSo Yummy 🙂 Thanks for sharing such a delicious recipe.
Richa says
March 7, 2019 at 10:31 amthanks!
Lily says
March 8, 2019 at 4:23 pmHi Richa,
I made this cake yesterday. I used fruits I had on hand, which were frozen blueberries and some pineapple chunks. It was perfect! This will be my go to fruit upside down cake. Thanks for the recipe.
Richa says
March 8, 2019 at 5:53 pmawesome!
Ashley says
March 16, 2019 at 9:53 amThis cake is absolutely incredible! I made it in the morning and it was gone after dinner! My partner immediately asked when we’re having it again!
Richa says
March 16, 2019 at 1:47 pmyay!
Andrea says
March 22, 2019 at 2:02 pmHi Richa thanks for the recipe… have you used only oat flour? Do you think it I’ll work?
Richa says
March 22, 2019 at 6:21 pmyou’ll have to use a bit of starch with it like 1/4 cup starch for every 1 cup oat flour. and make a thicker batter.
Yachun says
March 28, 2019 at 2:03 amHi Richa thanks for the recipe. Do you recommend to put this cake in the refrigerator for few days if I can’t finish it in the same day? Will the texture of the cake become harder?
Richa says
March 28, 2019 at 9:37 amYes keep on the counter for a day and refrigerate after wards. All cakes get less soft in the fridge. You can warm it in the over, microwave or just let it come toroom temperature and it will get the soft texture again.
Nathaniel says
March 28, 2019 at 7:24 amHi Richa,
This cake looks scrumptious. I was wondering whether the 1/3 cup of sugar can be subbed with maple, coconut sugar, or another kind of non-white sugar, without sacrificing that yummy-looking cake texture? Plus, if I use brown sugar, instead of the maple, over the sliced pears, do I also use 3 tbs?
P.S: Do you think this cake will be good served warm with vegan vanilla ice-cream?
Nathaniel says
March 28, 2019 at 8:35 amAnother question I forgot to ask: can I use whole spelt flour for the cake? Do you think it would work well?
Richa says
March 28, 2019 at 11:21 amYes use any dry sugar. Coconut sugar will just add a deeper color thats all. Texture should be the same.
Yes use the same amount of sugar on the pears.
Yes you can use spelt. You will need a 1/4cup less flour. Add a cup and keep adding more to make a thick batter. Spelt will make a thicker batter which is ok. Add just enough for a thick batter that is not stiff.
And yes of course serve it warm with ice cream. Its a must:)
Nathaniel says
March 28, 2019 at 12:40 pmHi again,
I only now realize I have a 10 inch pan, and I need to make the cake before stores around here open again. Is there any way to adjust the ingredients for 10 inch pan?
Richa says
March 28, 2019 at 12:49 pmdouble the recipe. should work fine, maybe will be slightly taller than pictured.
Nathaniel says
March 28, 2019 at 4:23 pmIsn’t doubling the recipe more than what’s needed for the 1 inch difference? Won’t it be too much for a 10 inch? (It’s not a super deep one, just standard 2.5 inch depth)
Richa says
March 28, 2019 at 7:14 pmi use 8 inch, so 2 inch difference. Also the cake isnt too tall in the 8 inch. you can save the batter if its filling more than 3/4 of the pan and make pancakes, muffins or other cake later.
Nathaniel says
March 28, 2019 at 8:04 pmThanks again! (:
Fawn says
April 22, 2019 at 10:52 amAmazing! Loved this cake so much. I made it gf with your suggestions. I double layered the pears with great success. Everyone loved this cake at Easter. I haven’t made a cake in years because it’s so hard to make a good one that vegan and gluten free. Thank you! I will try it gf and fat free next.
Richa says
April 22, 2019 at 11:43 amyay!
Janet says
April 26, 2019 at 11:09 amI was planning to make this today, but, just realized that I do not have lemon juice-anything I can sub?
Richa says
April 26, 2019 at 11:57 amvinegar
Janet says
April 26, 2019 at 12:32 pmThanks!
honey says
May 13, 2019 at 11:07 amI tried it with apples instead of pears and it turned out so good!! My family loved it too( I’m 14 hehe) Thanks!!
Richa says
May 13, 2019 at 11:31 amso awesome!!
Carolyn says
July 7, 2019 at 2:36 pmHi… I have some leftover crushed pineapple, do you think it will be ok if I drain it really well?
Thanks!!
Richa says
July 7, 2019 at 9:26 pmyes should work fine
Rani says
July 9, 2019 at 9:59 amThis was so delicious I made it with apples, my family loved it!!
Richa says
July 9, 2019 at 10:55 amawesome!
Nil says
July 19, 2019 at 5:28 pmI made this cake with apples and coconut sugar instead of maple syrup. Super moist and delicious! Thank you!
Richa says
July 19, 2019 at 5:40 pmawesome!
Nil says
July 19, 2019 at 7:43 pmForgot to give a rating. A definite 5 stars!
Richa says
July 20, 2019 at 8:54 am❤️❤️🧡🧡
Heather says
July 20, 2019 at 8:01 amLoved this, couldn’t fault it! 😊
Jill says
July 23, 2019 at 10:50 amHi 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!
Richa says
July 23, 2019 at 3:18 pmawesome!
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.
Jill says
July 23, 2019 at 3:45 pmThanks, Richa! She can eat cashews- is that ever a possibility, cashew flour instead of almond flour?
Richa says
July 23, 2019 at 4:49 pmyes 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.
lillian says
July 26, 2019 at 4:38 pmThe cardamon just takes it to another level! Thanks for the spectacular recipe 😋
Richa says
July 26, 2019 at 6:02 pmawesome!
Evelyn says
August 23, 2019 at 1:42 pmMade 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😍.
Richa says
August 23, 2019 at 2:38 pmyay!
Judy Kromschroder says
August 27, 2019 at 11:47 am5 glorious stars!!! ⭐️ ⭐️⭐️⭐️⭐️
Your cake recipe came out as pretty as it was delicious… thank you so much for sharing!!!
Richa says
August 27, 2019 at 6:50 pmyay!
Meredy Butler says
October 4, 2019 at 1:05 pmHello, was wondering if I can turn this into a pineapple upside cake? What are your thoughts?
Richa says
October 4, 2019 at 1:10 pmYes! Bake 5-10 mins longer
Meredy Butler says
October 4, 2019 at 5:31 pmOh! 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.
Lumi says
October 11, 2019 at 4:46 amAdded almond meal to the dry ingredients (and also a bit more milk then), this recipe is AMAZING
Swati Gulati says
October 14, 2019 at 7:23 pmMade 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.
Richa says
October 14, 2019 at 7:31 pmawesome!
Diane says
November 5, 2019 at 5:29 pmWow! 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!
Richa says
November 5, 2019 at 5:45 pmyay!
Angelica says
November 16, 2019 at 5:20 amThis 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!
Richa says
November 16, 2019 at 9:58 amawesome!
Mandy says
November 18, 2019 at 9:13 pmAmazing 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.
Richa says
November 18, 2019 at 9:14 pmgreat idea!
Kate says
November 28, 2019 at 8:44 amI’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.
Richa says
November 28, 2019 at 1:16 pmyay!
Sharon Ng says
January 18, 2020 at 1:35 pmAmazing! 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!
Richa says
January 18, 2020 at 2:48 pmyum
Debbie Edwards says
February 13, 2020 at 7:03 pmJust 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!
Henrietta Morgenstein says
February 21, 2020 at 7:54 amI can’t use oil or any fat so I’m wondering what substitute would work. Thanks 😊
Richa says
February 21, 2020 at 11:45 amits in the notes. use applesauce
Veganhen says
February 21, 2020 at 2:03 pmOops. Now I see it. Thank you so much I’m dying to try it
Laana says
February 26, 2020 at 11:22 pmDelicious 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!
Jeni says
March 2, 2020 at 1:16 pmAbsolutely 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. 🙂
Richa says
March 2, 2020 at 4:45 pmawesome
Pradnya says
March 31, 2020 at 4:00 amThe cake turned out great. Thank you very much!