This Vegan Pear Upside-Down Cake blends moist, spiced cake with soft, caramelized pears to create a lovely and comforting dessert. The inherent sweetness of ripe pears counterbalances the warmth of cinnamon and vanilla in every bite. It’s ideal for brunch, the holidays, or any time you want a gorgeous, plant-based treat that’s simple to prepare but looks elegant. Without compromising flavor or texture, this Vegan Pear Upside-Down Cake uses healthier, cruelty-free ingredients in place of traditional butter and eggs.
STATISTICS OF THE RECIPE
- Single portion size: 1 slice
- Cooking time: Forty-five minutes
- Cuisine: European fusion or American
- Preparation time: Twenty minutes
- Entire time: Sixty-five(65) minutes
- Course: Dessert
- Diet: Vegan, egg and dairy-free
- Portions: 08-10 servings
- Difficulty: Moderate
- Mode of cooking: Baking
TOOLS
- Round cake pan, nine inches
- Measuring cups
- Whisk
- Cooling rack
- Mixing bowls
- Knife
- Measuring spoons
- Spatula
- Cutting board
- Saucepan
INGREDIENTS
PEAR TOPPING
- Brown sugar, half a cup
- 2 pears
- Vanilla essence, one tsp.
- 1/4 cup of vegan butter
CAKE BATTER
- Almond flour, half a cup
- Brown sugar, half a cup
- 1 tsp. of vanilla essence
- Baking powder, one tsp.
- All-purpose flour, half a cup
- 1 tbsp. of vinegar(apple cider)
- Baking soda, half a tsp.
- One cup of vegan milk
- 1/2 teaspoon of salt
- Vegan butter or coconut oil, one-third cup
- 1 tsp. of cinnamon powder
INGREDIENT NOTES
BUTTER
- You will need the melted vegan butter or coconut oil to have the rich and moist feel of the cake. Choose one that does not try to overpower the pear’s flavor.
VINEGAR
- We are using the apple cider vinegar to react with baking soda, resulting in a fluffy and well-risen cake. Lemon juice or white vinegar can also do the same work instead of apple cider vinegar.
PEARS
- You will need the thinly sliced ripe pears. The pears must be firm, along with being ripe, like Anjou or Bosc, so that they maintain their shape even after baking. They give a naturally sweet flavor. You can also use apples instead if pears are not available.
MILK
- Any plant-based milk, like almond, soy, oat, etc., will work here. Soy milk has better protein content.
FLOUR
- Using the almond flour will serve as the low-carb base for the cake. This will give you light crumbs with a nutty flavor. You may go nut-free by using the oat flour instead.
INSTRUCTIONS
- Preheat your empty oven to 175 °C before starting your work.
- Apply the oil with a brush in a round cake pan and attach a parchment liner to the base.
- Liquefy the butter in the pan over intermediate heat.
- Stir in vanilla and brown sugar until uniform and bubbly.
- Pour the vegan caramel mixture into the pan that has been prepared and smooth it.
- Arrange the thinly sliced pears over the caramel with little overlapping to create a beautiful pattern.
- Now, whisk brown sugar, vanilla essence, vinegar, vegan milk, and coconut oil in a huge vessel.
- Then, properly combine all the solid or dry items in another bowl.
- Slowly stir all of the dry ingredients into the wet mixture until they are uniform in consistency.
- Transfer the batter to the baking pan over the pears and level the surface.
- Bake this upside-down cake for forty to forty-five minutes.
- Then, move the cake to the counter and wait for 10-15 minutes.
- After that, demold the cake and wait for it to cool completely.
- You can also slice and serve it warm if you want.
- This vegan Pear Upside Down Cake is delicious when served warm.
TIPS
- Never over-mix, otherwise the cake will not rise and result in a denser cake.
- If you observe that pears are juicy, then you need to keep them on a paper towel to soak up the extra moisture.
- Sprinkle a pinch of sea salt over the pears before adding the batter over them to experience a deeper caramel flavor.
- Overbaking leads to a dry cake, so check at forty minutes to enjoy the moist cake.
STORAGE DIRECTIONS
FRIDGE
- After your cake slices have cooled, store them in the refrigerator for four to five days in a tightly sealed container.
FREEZER
- Pack the whole or sliced cake in plastic wrap or foil. Freeze them for 60-70 days. Move the fridge to the day before to defrost.
REHEATING
- Warm up the defrosted or chilled cake slices using the oven or microwave to restore the caramel texture.
FAQs
May I use some other sugar instead of brown sugar?
- Yes, of course, the maple syrup or coconut sugar will also work. The color and flavor will alter slightly.
Will the canned pears work?
- Yes, you may use the canned pears after draining them well, but we recommend you to use the fresh pears for better flavor and texture.
How do I know when it’s done?
- When you see that the edges leave the pan, then insert a knife or skewer in the center. If that knife or skewer comes back without any wet batter traces, your cake is baked perfectly.
NUTRITIONAL INFO. PER PORTION
Total calories/portion: ~230 kcal per cake slice
Total carbs: 35 g
Fiber: Three grams
Net carbs: Thirty-two grams
Proteins: 04 g
Fats: Nine grams
Sodium: 150 mg
Serving size: One slice(one-tenth of the cake)
Sugar: Eighteen grams
