Description
A delightful and simple Vegan Pear Upside Down Cake featuring juicy pears and a fluffy cake base, perfect for gatherings or cozy nights in.
Ingredients
Scale
- 2 Pears (thinly sliced, about 1/4 inch thick)
- 3 tbsp Maple Syrup (or brown sugar)
- 3/4 cup Non-Dairy Milk (such as almond or soy)
- 1/4 cup Pear Puree or Applesauce
- 1 tbsp Lemon Juice
- 1/3 cup Sugar
- 1/4 cup Oil (neutral like canola or sunflower)
- 1 tsp Vanilla Extract
- 1 tsp Cinnamon or Pumpkin Pie Spice
- 1.5 cups Flour (mixed all-purpose and whole wheat)
- 2 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/2 tsp Salt
Instructions
- Preheat your oven to 350°F (180°C). Line an 8 or 9-inch cake pan with parchment paper.
- Arrange the pear slices in the bottom of the pan and drizzle the maple syrup over them.
- Blend any leftover pear to create pear puree, measuring out 1/4 cup.
- In a bowl, mix the non-dairy milk, pear puree, lemon juice, sugar, oil, and vanilla until combined.
- In another bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- Add the dry ingredients to the wet mixture gradually, stirring gently.
- Pour the batter over the arranged pear slices, spreading evenly.
- Bake for 35-40 minutes or until a toothpick comes out clean.
- Let the cake cool for at least 15 minutes before inverting onto a serving dish.
- Serve warm or at room temperature, optionally with whipped coconut cream.
Notes
Ensure fresh ingredients are used for the best flavor and texture. This cake can be stored for up to 3 days at room temperature or a week in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: vegan cake, pear dessert, upside down cake, plant-based baking, seasonal fruits
