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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

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

Gluten-free 

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

Vegan Pear Upside Down Cake

4.97 from 92 votes
By: Vegan Richa
Prep: 10 minutes
Cook: 35 minutes
Total: 45 minutes
Servings: 8
Course: Dessert
Cuisine: American, 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. GF option Makes 8 or 9 inch cake pan
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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

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!

 

About Richa

Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

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4.97 from 92 votes (5 ratings without comment)

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270 Comments

  1. Rani says:

    5 stars
    This was so delicious I made it with apples, my family loved it!!

    1. Richa says:

      awesome!

  2. Carolyn says:

    Hi… I have some leftover crushed pineapple, do you think it will be ok if I drain it really well?
    Thanks!!

    1. Richa says:

      yes should work fine

  3. honey says:

    I tried it with apples instead of pears and it turned out so good!! My family loved it too( I’m 14 hehe) Thanks!!

    1. Richa says:

      so awesome!!

  4. Janet says:

    I was planning to make this today, but, just realized that I do not have lemon juice-anything I can sub?

    1. Richa says:

      vinegar

      1. Janet says:

        Thanks!

  5. Fawn says:

    5 stars
    Amazing! 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.

    1. Richa says:

      yay!

  6. Nathaniel says:

    Hi 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?

    1. Richa says:

      double the recipe. should work fine, maybe will be slightly taller than pictured.

      1. Nathaniel says:

        Isn’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)

        1. Richa says:

          i 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.

          1. Nathaniel says:

            Thanks again! (:

  7. Nathaniel says:

    Hi 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?

    1. Nathaniel says:

      Another question I forgot to ask: can I use whole spelt flour for the cake? Do you think it would work well?

    2. Richa says:

      Yes 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:)

  8. Yachun says:

    5 stars
    Hi 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?

    1. Richa says:

      Yes 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.

  9. Andrea says:

    Hi Richa thanks for the recipe… have you used only oat flour? Do you think it I’ll work?

    1. Richa says:

      you’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.

  10. Ashley says:

    5 stars
    This 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!

    1. Richa says:

      yay!