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    Home » Cake Recipes

    Vegan Pear Upside Down Cake

    Published: Feb 25, 2019 · Modified: Mar 27, 2019 by Richa 232 Comments

    Jump to Recipe   Print Recipe

    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

    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 #VeganRicha #PearCake | VeganRicha.com

    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.

    Our Vegan Pear Upside Down Cake on a white cake stand

    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:

    Ingredients for Our Vegan Pear Upside Down Cake in Bowls

    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.

    Pears arranged in a cake pan for Our Vegan Pear Upside Down Cake Pears arranged in a cake pan for Our Vegan Pear Upside Down Cake Cake batter for Our Vegan Pear Upside Down Cake in a white bowl

    Mix all the wet ingredients. Then add dry and mix to make a smooth batter. Pour over the pears, even it out and bake. 

    Cake Batter for Our Vegan Pear Upside Down Cake Cake Batter over pear slices in a metal cake pan for Our Vegan Pear Upside Down Cake 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 #VeganRicha #PearCake | VeganRicha.com 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 #VeganRicha #PearCake | VeganRicha.com
    Pear Upside Down Cake. This amazing Vegan Upside Down Cake needs just 1 Bowl and 40 mins. Use oother fruits for variation. #Vegan #Nutfree #Soyfree #Recipe Glutenfree option #VeganRicha #PearCake | VeganRicha.com

    Recipe Card

    Pear Upside Down Cake. This amazing Vegan Upside Down Cake needs just 1 Bowl and 40 mins. Use oother fruits for variation. #Vegan #Nutfree #Soyfree #Recipe Glutenfree option #VeganRicha #PearCake | VeganRicha.com
    Print Recipe
    4.97 from 77 votes

    Vegan Pear Upside Down Cake

    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
    Prep Time10 minutes mins
    Cook Time35 minutes mins
    Total Time45 minutes mins
    Course: Dessert
    Cuisine: American, Vegan
    Keyword: pear cake, pear upside down cake, spiced pear cake, vegan upside down cake
    Servings: 8
    Calories: 234kcal
    Author: Vegan Richa

    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

      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

      Nutrition Facts
      Vegan Pear Upside Down Cake
      Amount Per Serving
      Calories 234 Calories from Fat 63
      % Daily Value*
      Fat 7g11%
      Saturated Fat 0.3g2%
      Sodium 193mg8%
      Potassium 225mg6%
      Carbohydrates 39g13%
      Fiber 2g8%
      Sugar 18g20%
      Protein 2.2g4%
      Vitamin A 10IU0%
      Vitamin C 2.6mg3%
      Calcium 98mg10%
      Iron 1.3mg7%
      * Percent Daily Values are based on a 2000 calorie diet.

       

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      ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

      Reader Interactions

      Comments

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      1. Leah

        January 21, 2022 at 4:59 pm

        5 stars
        Because it is flavorful but not overly sweet, I will be making this recipe often. Tonight we had it to follow your Lasagna soup, two great Vegan Richa recipes. Thank you!

        Reply
        • Vegan Richa Support

          January 28, 2022 at 2:55 pm

          that sounds like a lovely meal,

          Reply
      2. Sherri B

        December 17, 2021 at 7:30 pm

        5 stars
        I made this tonight with two ripe pears I wanted to put to use. This was fantastic! My son and family came over for dinner and he asked why pineapple upside down cake was a thing? Pear upside down cake is much better! He announced that he hoped all future upside down cakes were pear.

        Reply
        • Vegan Richa Support

          December 20, 2021 at 10:05 am

          lol that’s ccute

          Reply
      3. Gloria

        December 15, 2021 at 3:29 pm

        5 stars
        Mmmmm está deliciosa !!! muchas gracias !! Solo cambien la harina por harina integral. Pero quedó muy bien.

        Reply
        • Vegan Richa Support

          December 17, 2021 at 9:36 am

          gracias!!

          Reply
      4. Auntie Jai

        September 21, 2021 at 12:20 pm

        5 stars
        My cake did not rise very much at all. I made no substitutions other than a specaloos spice mix instead of the cinnamon. I did, however, use ap flour I got from a miller at the farmers market. Any ideas as to how to get it to rise a bit?

        Reply
        • Richa

          September 21, 2021 at 1:45 pm

          Hmm maybe theater flour absorbs less moisture . How was the batter, too thin or was it thick and stiff

          Reply
      5. D

        September 18, 2021 at 7:30 pm

        5 stars
        Made this with just a reliable gluten free flour mix and my partner loved it! He went back for a second slice and when I asked for constructive criticism like I do with all my baking he could only think of compliments. 🙂

        Reply
        • Vegan Richa Support

          September 21, 2021 at 6:15 pm

          Fabulous 💞

          Reply
      6. Karin M Williamsen

        August 23, 2021 at 8:16 am

        You recipie tells how many calories per serving but not the serving size or servings per cake. I made this an though I goofed up and added the sugar late this cake turned out tasty. Just wish I didn’t have to do the math …I’m trying to track my calories….guess today is a cheat day.

        Reply
        • Richa

          August 23, 2021 at 10:35 pm

          It says a right above the ingredients. Servings 8

          Reply
      7. Rachna

        July 22, 2021 at 12:12 pm

        For the gluten free version, can I use tapioca starch instead of potato starch?
        Thanks!

        Reply
      8. Leigh

        May 16, 2021 at 4:04 am

        5 stars
        Really nice cake. Light and fluffy with delicious caramel pears. I made it to take to a friend’s house. Everyone enjoyed it.

        Reply
        • Vegan Richa Support

          May 18, 2021 at 11:48 am

          Excellent !

          Reply
      9. Jen

        April 18, 2021 at 4:10 am

        5 stars
        This came out really good. I made the gluten free version, so it wasn’t as fluffy as yours. It was still really good. I like that it wasn’t overly sweet or even overly pear flavored. My family had ours for breakfast with tea/coffee. I would recommend and definitely make this again. I made mine in a pie pan and baked it for 40 minutes.

        Reply
        • Vegan Richa Support

          April 19, 2021 at 1:53 pm

          sounds like a lovely breakfast , thank you & good to know

          Reply
      10. Palki

        March 19, 2021 at 1:59 pm

        hey there

        i am about to make this but, I was wondering, can I use cake flour vs ap or do you think it would make a difference??

        thank you

        Reply
        • Vegan Richa Support

          March 25, 2021 at 11:31 am

          yes you could

          Reply
      11. Kiara

        March 14, 2021 at 2:17 pm

        5 stars
        This cake looks fancy but is actually so easy to make! I love the flavors – the pear really shines through, and it’s sweet but not too sweet. This may become my go-to dessert to bring to dinner parties.

        Reply
        • Vegan Richa Support

          March 15, 2021 at 3:00 pm

          Perfect

          Reply
      12. Sophia Barricelli

        March 10, 2021 at 4:36 pm

        Can you use all purpose flour only or does it have to be a mix?

        Reply
        • Vegan Richa Support

          March 11, 2021 at 2:00 pm

          all AP is fine

          Reply
      13. Priyanka

        March 03, 2021 at 1:07 pm

        For pear-sauce, do I need to cook pear and then blend it? Or is it okay to skip cooking pear?

        Reply
        • Richa

          March 03, 2021 at 2:43 pm

          It’s just blended raw pear. I just purée the leftover pear left after slicing

          Reply
      14. Kelly

        February 14, 2021 at 3:34 am

        I have used this recipe twice now, but used sliced plums off my tree instead of pears. It’s delicious and loved by others too. Thank you.

        Reply
      15. Dawn UK

        February 07, 2021 at 5:01 am

        5 stars
        We made this cake this morning and the whole family thought it was delicious! We will definitely be making it again – thank you for the recipe

        Reply
        • Vegan Richa Support

          February 08, 2021 at 12:46 pm

          thanks for popping in ♡

          Reply
      16. Monica

        February 01, 2021 at 10:04 am

        5 stars
        My first upside down pear cake. Made the gluten free version. Made the pear sauce using my cold press juicer, adding the juice back to the mushy bits and mixing into the wet ingredients. I did use a bottom removable cake pan and all the juicy deliciousness of the maple syrup slipped its way out of the bottom, still it was ultra delicious. I imagine it will be even more incredible when the cake absorbs all of the sugar juices when I use the right pan. Many thumbs up!

        Reply
        • Vegan Richa Support

          February 02, 2021 at 8:28 am

          wow – sounds great. exactly – sometimes the pan makes all the difference

          Reply
      17. Jessica Belville

        January 18, 2021 at 4:50 pm

        5 stars
        Just made this!
        Very yummy.
        Used coconut sugar instead of sugar and it waw still plenty sweet for me.
        So good! Certainly recommend it!!

        Reply
        • Vegan Richa Support

          January 19, 2021 at 5:15 pm

          perfect!! thank you

          Reply
      18. Amelia

        January 18, 2021 at 10:02 am

        5 stars
        Fantastic recipe! This cake was so easy to prepare and had a great, springy texture even when made oil-free. The pears took on a lovely and mellow flavor after being cooked. I can’t wait to try this recipe out with other fruits!

        Reply
        • Vegan Richa Support

          January 19, 2021 at 5:00 pm

          so happy to hear, thank you

          Reply
      19. Helen Rodriguez

        January 12, 2021 at 5:34 am

        Lovely Cake! Would you happen to have any substitute fo roil? My mother’s fave is pineapple upside down cake but she follow an SOS (no sugar, oil, salt) diet for medical reasons. I can sub the sugar and salt but i am stuck with sub for oil. Any suggestions i can test i would greatly appreciate 🙂 thanks for your delish recipes!

        Reply
        • Helen Rodriguez

          January 12, 2021 at 5:40 am

          i’m sorry, i just saw the notes with oil fre eoptions…. 🙂 🙂 thanks anyways I’ll let you know how it turns out. Apple sauce on pineapple cake should work great 🙂

          Reply
      20. Lien

        January 04, 2021 at 10:48 am

        Delicious recipe. I just made this for the third time and it’s always worked out. This last time I used whole meal spelt flour because that’s what I had. Added a tbs of arrowroot to help it along. A tbs of panela sugar and some vanilla make the syrup which works its way into the cake when you turn it upside down. I only use cardamom/vanilla as aromatics in the batter because I loooove the flavor that combo produces with the pear. A++++

        Reply
      21. Janine

        January 02, 2021 at 4:30 pm

        I am very excited about eating this cake but it took me longer than I thought and my egg-free toddler cannot have a sugar rush… How do I save it overnight? Fridge? Thanks!

        Reply
        • Vegan Richa Support

          January 04, 2021 at 11:48 am

          yes, the fridge =

          Reply
      22. Meggie

        December 29, 2020 at 8:29 am

        5 stars
        This was a lovely recipe! I honestly never know what to do with pears when I get them from the market since I don’t love eating them by themselves. Your desserts are such a nice balance of sweetness. Here are my little subs for what I had on hand. Instead of using milk I just blended 1/2 cup of oats with a cup of leftover chai tea I had brewed. Then threw in half a pear and hit my measurement marks. I used kombucha vinegar instead of lemon and added almond extract for the vanilla! Woo very tasty. Really compliments the pears and makes me want to double the pear next time! I never know how to eat them but this is the way for sure. Keep up the great work and thank you for sharing your time and expertise.

        Reply
        • Vegan Richa Support

          December 31, 2020 at 10:12 am

          thanks for the info & great review!

          Reply
      23. Cat

        December 07, 2020 at 10:54 am

        5 stars
        Yum! I was short on “milk” so I replaced 1/4 cup with chai concentrate and skipped the spices (except for the cinnamon sprinkle at the end.) A great use of my many misfit pears.

        Reply
      24. Jim

        December 05, 2020 at 8:58 am

        Can I use canned Asian pears( home canned)

        Reply
        • Vegan Richa Support

          December 06, 2020 at 3:08 pm

          the result will be more soggy, bc canned pears are already cooked…… so try to keep them thicker slice as you can – but it depends how much you’ve already cooked them

          Reply
      25. Macrina

        November 16, 2020 at 2:46 pm

        I am thinking to make this cake for our Plant-based Thanksgiving Feast. What kind of pears work best in this recipe?

        Thankyou
        Macrina

        Reply
        • Richa

          November 16, 2020 at 3:53 pm

          Bartlett

          Reply
      26. Mary Vuong

        November 15, 2020 at 12:19 pm

        5 stars
        I made this last night with gluten-free baking four. It was amazing! It takes like spice cake with maple glazed pears The whole family raved about it.

        Reply
        • Vegan Richa Support

          November 17, 2020 at 1:31 pm

          😃 😄 excellent ! thank you

          Reply
      27. Cecile Cornic

        November 09, 2020 at 6:37 pm

        5 stars
        Excellent! So easy. We all loved it!

        Reply
      28. Jami Howard

        November 06, 2020 at 10:33 pm

        I am making this for a friend. Can I leave out the lemon juice, she cannot have citrus, vinager or cream of tart.

        Reply
        • Richa

          November 06, 2020 at 11:00 pm

          Yes

          Reply
      29. Diane B

        November 06, 2020 at 1:10 pm

        5 stars
        Very good, I used apple

        Reply
      30. Julie Lane

        November 01, 2020 at 2:36 pm

        4 stars
        Hello Richa, thank you, this recipe worked a treat, and was delicious. I think a 9inch pan would have been better than the 8inch as the cake was quite dense, but it was lovely. Julie, Australia.

        Reply
        • Richa

          November 01, 2020 at 6:02 pm

          If it turned out dense then I think there was a problem with the batter, it probably needed more flour. IBe made this cake several times in the 8 inch pan. Did the cake rise and then fall?

          Reply
      31. Yolanda Serra

        October 15, 2020 at 5:52 am

        5 stars
        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!

        Reply
        • Richa

          October 15, 2020 at 9:41 am

          Awesome

          Reply
      32. Hannah

        October 07, 2020 at 4:20 pm

        5 stars
        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.

        Reply
        • Vegan Richa Support

          October 07, 2020 at 4:40 pm

          Awesome! I’m so glad you enjoyed this, thanks for stopping by!

          Reply
      33. PK

        September 30, 2020 at 3:43 am

        5 stars
        Loved this recipe! It turned out perfect

        Reply
        • Vegan Richa Support

          September 30, 2020 at 9:55 pm

          Excellent !!!

          Reply
      34. Carole

        September 06, 2020 at 3:37 pm

        5 stars
        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!

        Reply
        • Vegan Richa Support

          September 07, 2020 at 3:08 pm

          Awesome – thanks a million

          Reply
      35. Michelle

        August 14, 2020 at 1:30 pm

        5 stars
        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 😀

        Reply
        • Vegan Richa Support

          August 16, 2020 at 6:29 pm

          mmmm mmmmmm sounds like you made it scrumptious! haha if it makes it to the party!

          Reply
      36. suzy

        August 06, 2020 at 11:16 pm

        5 stars
        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?

        Reply
        • Richa

          August 06, 2020 at 11:50 pm

          Awesome. It’s a fruit based cake, refrigerate

          Reply
      37. Davide

        July 30, 2020 at 3:25 pm

        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.

        Reply
        • Richa

          July 31, 2020 at 10:55 am

          It’s for moisture so I would definitely add it if you’re making gluten-free because gf needs even more moisture

          Reply
          • Davide

            August 02, 2020 at 1:27 pm

            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!

            Reply
      38. Talia Briski

        July 22, 2020 at 4:12 am

        5 stars
        Looks delicious and very easy and helpful recipe and instructions. Am serving in 2 days – what is best way to store?

        Reply
        • Vegan Richa Support

          July 22, 2020 at 3:14 pm

          Thank you!! Keep it in the fridge as air tight as you can and bring it out a few hours before serving.

          Reply
      39. Amber

        July 12, 2020 at 6:47 pm

        5 stars
        Really easy to make and really delicious. My kids (both vegan and non vegan) loved it.

        Reply
        • Richa

          July 12, 2020 at 6:58 pm

          Yay

          Reply
      40. Bronte

        July 11, 2020 at 6:19 pm

        5 stars
        Thanks for sharing this easy but delicious recipe.

        Reply
        • Vegan Richa Support

          July 11, 2020 at 7:19 pm

          IT’s my pleasure. thanks for stopping by and the amazing review!!

          Reply
      41. Shaina Sutton

        July 06, 2020 at 6:34 am

        Hi, this looks amazing and will definitely be trying soon! Do you know if the cake freezes well?

        Reply
        • Vegan Richa Support

          July 06, 2020 at 7:23 pm

          great! you could freeze it after its baked. the texture of the pears may change slightly and release moisture when thawing. so it won’t be exactly the same as freshly baked but it will still be very good.

          Reply
      42. G K

        July 01, 2020 at 12:48 pm

        4 stars
        Hi Richa,

        I tried your one bowl orange cake successfully before. But this time this upside down cake didn’t turn out and I don’t understand what went wrong. I followed the recipe exactly except for the oil part, I put 1/4 pear puree instead (so total wet ingredient has 1/2 cup puree, oiless). The cake turned out gluey and the pear topping was wet. But otherwise the taste was good and ate it as pudding cake instead.

        Reply
        • Vegan Richa Support

          July 01, 2020 at 9:53 pm

          Hi, G K. In the notes I recommend to Use 2 tbsp apple sauce + 2 tbsp non dairy yogurt. It will turn out much better with the non dairy yogurt.

          Reply
          • G K

            July 02, 2020 at 5:24 pm

            Thanks so much. I will try again. Last time I didn’t have yogurt so instead I risked to use only puree

            Reply
            • Richa

              July 02, 2020 at 6:23 pm

              If it was gluey, it needed more flour. The pairs might’ve had extra moisture. So the purée along with the layered pears added more moisture to the cake than it could handle. You want a thick batter. So add more flour and also bake a few mins longer

              Reply
              • Char

                February 06, 2021 at 1:46 am

                This is how mine turned out as well- gluey batter and wet pears. I did the GF (Arrowroot starch instead of potato starch, 1:1 swap) and oil free version as per your notes. I ended up adding more of the GF mix but maybe my batter still wasn’t thick enough? Also my pears were somewhat ripe and wet from the start. After I turned the cake upside down, after cooking it at 180C for 45 minutes, I placed it back in the oven for another 10 minutes. Pears didn’t look as wet. My family said it was good and they did go for seconds but personally I felt it could have been better with consistency and thickness. It didn’t rise very much or if at all. Would like to make it again. I have a few questions:
                1. Do ingredients need to brought to room temp before mixing?
                2. Is it possible to over mix the batter?
                3. If there a difference with how it turns out using oil and not using oil?
                4. How do you know when the batter is thick enough?

              • Vegan Richa Support

                February 09, 2021 at 12:37 pm

                Did you include the rice/oat or almond flour as well??

      43. Lynn Smith

        June 30, 2020 at 1:03 am

        I made this cake for my daughter who is vegan and I taste all my cakes myself and I have to say it was delicious so simple to make and goes down a treat as mentioned with ice cream. I’m making another one for my husband and myself

        Reply
        • Lynn Smith

          June 30, 2020 at 1:06 am

          5 stars
          I forgot to rate this delicious upside down pear cake top Mark’s 5 stars

          Reply
          • Vegan Richa Support

            June 30, 2020 at 9:33 am

            Awesome, thank you!

            Reply
            • Lynn Smith

              December 05, 2021 at 9:41 am

              Can I freeze this cake and if so how long for??TIA
              I have cooked this numerous times always turns out beautiful, but would like to cook it in advance and freeze for Christmas day

              Reply
              • Vegan Richa Support

                December 08, 2021 at 1:35 pm

                you could freeze for a month or two – great for Christmas

        • Vegan Richa Support

          June 30, 2020 at 9:33 am

          Great, I’m so glad!

          Reply
      44. Rebecca Andrews

        June 13, 2020 at 11:40 am

        5 stars
        Had some pears going off and this was perfect! Excellent recipe, very easy to follow. Delicious cake. Everyone enjoyed it in our house.

        Reply
        • Vegan Richa Support

          June 13, 2020 at 7:52 pm

          it’s about to go off!! Thanks Rebecca

          Reply
      45. Yolanda

        June 04, 2020 at 10:52 pm

        5 stars
        Hello, do you think this will work on a Bundt cake mold? Since there’s no way to put parchment paper on the Bundt will non stick spray work ? Thank you

        Reply
        • Vegan Richa Support

          June 05, 2020 at 11:43 am

          That should work, just check to see if it needs to bake longer.

          Reply
      46. Clare

        May 28, 2020 at 12:09 pm

        5 stars
        This was wonderful! I had to adapt it some for our low-sugar needs: we only eat 1 1/2 teaspoons of added sugar per serving. To get to that, I used 2 tablespoons of brown sugar sprinkled on the pear slices and then 2 tablespoons of white sugar in the cake itself. To boost the flavor to make up for that lost sweetness, I opted for your suggestion of half-and-half white to whole wheat flour, used freshly made almond milk (slightly thicker version of Minimalist Baker’s recipe), used pureed pear as you do to replace the applesauce, used roasted hazelnut oil, and added a couple of tablespoons of the almond paste left over from the almond milk batch. (Next time, I think I’ll up that to a quarter-cup: it’s not really liquid and not really dry, so it didn’t seem to upset the ratio.) I also boosted the cinnamon to 2 teaspoons and added half a teaspoon of ginger. (That combination makes a low-sugar food taste sweeter.)

        It turned out beautiful! We didn’t miss the sugar that was left out.

        Reply
        • Vegan Richa Support

          May 28, 2020 at 7:29 pm

          mmmmmmm hazelnut oil. sounds good. thx for the info. I love cinnamon in savoury dishes as well!

          Reply
      47. Kitty T

        May 24, 2020 at 7:19 pm

        5 stars
        Loved the crumb of this cake, found it to be a good breakfast cake like a banana bread replacement. Really happy I found your site I usually try converting “normal” recipes to vegan and it’s hit and miss, it’s good to have a reliable site like yours thank you 🙂

        Reply
        • Vegan Richa Support

          May 25, 2020 at 11:27 am

          Great to hear Kitty =). no more guess work and wasted ingredients

          Reply
      48. Michelle

        May 12, 2020 at 1:37 pm

        5 stars
        Made this 2x now. 1x for my dad who doesnt like pears. He had many slices over the next few days. When my MIL saw the pics, she told her husband who kept asking about it. So I made another for their house. They loved it too. Didnt understand what “vegan” meant but certainly didn’t stop them from thoroughly enjoying.

        Reply
        • Vegan Richa Support

          May 21, 2020 at 7:34 pm

          exactly! you don’t have to miss out on flavour with vegan recipes at all!

          Reply
      49. Shilpa Rao

        May 03, 2020 at 4:05 pm

        5 stars
        I tried this cake for my wedding anniversary. It was perfect for a vegetarian family. Loved it. Thank you🙂👍

        Reply
        • Vegan Richa Support

          May 03, 2020 at 8:18 pm

          That is lovely, much appreciated.

          Reply
      50. Ornah Levine-Dolberg

        May 02, 2020 at 12:30 pm

        5 stars
        Couldnt sleep and had a bag of pears. An hour later – voila – an amazing, easy, fragrant pear cake. Thank you!!

        I have some photos but not sure how I can upload them……

        Reply
        • Vegan Richa Support

          May 02, 2020 at 12:46 pm

          great solution for insomnia! I don’t currently have the photo sharing feature on.

          Reply
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