Vegan Pear Upside Down Cake. This simple, one-bowl cake takes about 40 minutes total and is easy to adapt with other fruits. Vegan, nut-free, soy-free; gluten-free option included. Jump to Recipe
I had a few pears left after hosting my niece, so I turned them into this upside-down cake she could take along. My partner isn’t keen on raw pears, and they sometimes upset my head when eaten fresh, so baking them into a caramelized topping solved everything. The result is a gooey, caramelized fruit layer with a tender vanilla-spiced cake beneath, perfect with a scoop of vegan ice cream or whipped coconut cream.
Sliced pears are arranged across the bottom of a prepared pan and drizzled with maple syrup or sprinkled with brown sugar to caramelize while baking. A straightforward vanilla batter is poured over the fruit, then baked until golden and set. Let it rest briefly, invert onto a plate, and remove the parchment to reveal the glossy fruit topping. This same method works wonderfully with pineapple, peaches, or apple for easy variations.
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:
Gather the ingredients. Line an 8- or 9-inch cake pan with parchment or grease it well. Arrange thinly sliced pears in a single layer and drizzle with maple syrup or sprinkle with brown sugar.
Blend any leftover pear into a smooth puree (or use applesauce) and measure the required amount for the batter. Combine the wet ingredients, then add the dry mix to make a smooth, slightly thick but pourable batter. Pour it gently over the pears and smooth the top before baking.
Vegan Pear Upside Down Cake
Ingredients
- 2 Pears, thinly sliced (1/4 inch thick)
- 3 tbsp maple syrup, or brown sugar for a more caramelized top, or half of each
Cake:
Wet:
- 3/4 cup non-dairy milk, such as almond or soy
- 1/4 cup pear puree or applesauce, (blend leftover pear with 1–2 tsp water)
- 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, (all-purpose or a mix with whole wheat; see notes for GF mix)
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
Instructions
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Line an 8–9 inch cake pan with parchment or grease the pan well. Arrange the pear slices in a single layer and drizzle the maple syrup (or sprinkle brown sugar) evenly over them. Preheat the oven to 350°F (180°C).
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Blend the remaining pear with 1–2 tsp water until smooth to make about 1/4 cup pear puree, or use applesauce.
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In a bowl, mix all wet ingredients until combined.
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Whisk baking powder, baking soda, and salt into the flour. Add about 1.25 cups of the flour to the wet mixture, then add 1–2 tbsp at a time until you have a thick, scoopable batter—not too runny and not overly stiff.
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Gently pour the batter over the pears and level the surface.
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Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
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Cool in the pan for about 15 minutes, then invert the cake onto a serving plate and carefully peel off the parchment.
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Sprinkle a pinch of cinnamon or pumpkin pie spice over the fruit. Let cool another 10 minutes, then slice and serve with whipped coconut cream or vegan ice cream.
Video
Notes
Oil-free: Replace the oil with 2 tbsp applesauce + 2 tbsp non-dairy yogurt.
Nutrition values are per serving and are approximate.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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