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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 Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 8
Calories: 234 kcal
Course: Dessert
Cuisine: American , Vegan

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

    Cup of Yum
  1. 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)
  2. 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.
  3. Mix all the wet ingredients in a bowl until well combined.
  4. 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.
  5. Pour gently on top of the pear slices in the cake pan and spread to even it out.
  6. Bake for 35 to 40 minutes or until a toothpick from the enter comes out clean.
  7. Cool for 15 mins, then remove cake by inverting it over a dish. Carefully peel off the parchment.
  8. 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

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 Information

Calories 234kcal (12%) Carbohydrates 39g (13%) Protein 2.2g (4%) Fat 7g (11%) Saturated Fat 0.3g (2%) Sodium 193mg (8%) Potassium 225mg (6%) Fiber 2g (8%) Sugar 18g (36%) Vitamin A 10IU (0%) Vitamin C 2.6mg (3%) Calcium 98mg (10%) Iron 1.3mg (7%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 234

% Daily Value*

Calories 234kcal 12%
Carbohydrates 39g 13%
Protein 2.2g 4%
Fat 7g 11%
Saturated Fat 0.3g 2%
Sodium 193mg 8%
Potassium 225mg 5%
Fiber 2g 8%
Sugar 18g 36%
Vitamin A 10IU 0%
Vitamin C 2.6mg 3%
Calcium 98mg 10%
Iron 1.3mg 7%

* Percent Daily Values are based on a 2,000 calorie diet.