This vegan pear upside down cake is the perfect fall treat! Moist almond cake topped with caramelized pears makes for a beautiful and tasty treat. Let's learn how to make it!
This vegan pear upside down cake is light, fruity and perfectly spiced. Soft, crisp, fluffy and gooey all rolled into one!
The batter comes together in a single bowl making cleanup a breeze!
I've always felt there aren't enough pear desserts out there so here's an approachable recipe for all!
Be sure to check out our other cakes and cupcakes if you'd like more variety!
Recipe Ingredients
Here is everything you'll need for the cake:
- All purpose flour: Forms the base structure of the cake, providing stability and a soft crumb.
- Almond flour: Adds moisture and richness, creating a tender, delicate texture while enhancing flavor with a subtle nuttiness.
- Granulated sugar: Sweetens the cake and helps create a soft, moist texture by interacting with the fats and liquid ingredients.
- Baking powder: Acts as a leavening agent, helping the cake rise and stay light and fluffy.
- Salt: Balances sweetness and enhances the flavors of the pears and spices.
- Spices: Add warmth, coziness and a depth of flavor that complements the pears.
- Applesauce: Moistens the cake and acts as an egg replacer, helping bind the batter without adding heaviness.
- Canola oil: Creates a tender, moist cake and helps keep it soft, even after chilling.
- Nondairy milk: Adds moisture to bring the batter together and helps dissolve the dry ingredients smoothly.
- Vanilla extract: Enhances the overall flavor, making the cake taste richer and more aromatic.
- Almond extract: Boosts the almond flour flavor and pairs beautifully with pears for a bakery-style finish.
- Vegan butter: Melts into a rich, caramel-like layer that helps soften the pears and keeps them from sticking.
- Brown sugar: Mixes with the melted butter to create a caramelized topping that becomes glossy and flavorful as it bakes.
- Pears: The star of the cake - they soften as they bake, becoming sweet and tender while creating a beautiful upside-down design.
Why You'll Love This Cake
- Elegant dessert with minimal effort: The pears caramelize in brown sugar and vegan butter, creating a glossy, bakery-worthy topping the moment you flip the cake out of the pan.
- Perfectly moist, tender crumb: Applesauce, oil, and almond flour keep the cake soft and plush. No dry or dense slices here!
- Warm, cozy spice flavor: Cinnamon and ginger give the cake a subtle spice that pairs beautifully with the natural sweetness of pears.
- Naturally dairy-free and egg-free without tasting vegan: The applesauce and baking powder work together to mimic eggs, giving lift and structure while keeping everything light and fluffy.
How to Make Vegan Pear Upside Down Cake (with pictures!)
Please see the recipe card at the bottom of the page for full instructions and ingredient measurements.
Begin by whisking together the dry cake ingredients. Add the wet ingredients to the bowl and mix until just combined. Do not over-mix.
Arrange the pear slices in the bottom of a round cake pan lined with parchment paper.
Melt the vegan butter and brown sugar in a saucepan on the stove. Pour caramel sauce over the pear slices as evenly as possible.
Scoop the batter into the cake pan on top of the pear slices. Smooth the top gently with an offset spatula.
Bake cake in an oven that has been preheated to 350 degrees F (175 C) for 35-42 minutes.
Allow cake to cool for 10 minutes before inverting onto a serving plate. Cool for at least 15 more minutes before slicing.
Tips
Here are some tips to help you make a delicious Vegan Pear Upside Down Cake:
- Use ripe, but firm pears: Choose pears that are ripe enough to have flavor, but still firm enough to slice without getting mushy.
- Slice pears evenly: Uniform slices help the topping cook evenly and give your cake that picture-perfect spiral when you flip it out of the pan.
- Don't skip the caramelization step: Let the vegan butter and brown sugar melt together before pouring over the pear slices. This becomes the glossy caramel layer that makes the cake unforgettable.
- Pack the pears into the pan tightly: They shrink slightly as they bake, so placing them close together means the top will stay beautifully covered.
- Don't over-mix the batter: Once the dry and wet ingredients meet, stir only until combined. Over-mixing can make the cake dense and tough instead of fluffy.
- Tap the pan to remove air bubbles: Gently tap the cake pan on the counter before baking to help the batter settle around the pears.
- Let the cake cool before flipping: Allow 10-15 minutes. Flipping too early can cause the caramel topping to slide off; flipping too late can cause sticking.
- If pears stick, don't panic: If a slice stays behind in the pan, just place it back on the cake. No one will ever know.
When/How to Flip an Upside Down Cake
Flipping an upside-down cake looks intimidating, but with the right technique, it's actually simple:
How to invert a cake:
- Let the cake cool slightly:
After baking, allow it to rest in the pan for about 10-15 minutes. This allows the caramel topping to thicken a bit but keeps it warm enough to release from the pan.
- Loosen the edges:
Run a thin knife or offset spatula around the edges of the cake to ensure nothing is sticking.
- Choose your serving plate:
Pick a plate or cake stand that's larger than the cake pan.
- Invert with confidence:
Place the plate upside down over the cake pan. Hold the plate and cake pan tightly together (use oven mitts if the pan is still warm).
- Flip in one quick motion:
Swiftly flip the plate and cake pan over at the same time, then set the plate down.
- Give it a moment:
Leave the cake pan resting on top of the plate for about 30 seconds to allow gravity to do the work.
- Lift the pan straight up:
Remove the pan. If a pear slice sticks behind, simply remove it and place it back on the cake-no one will know!
Frequently Asked Questions
Fresh pears are best for structure and flavor. If using canned pears, drain well and pat dry. The cake may be slightly softer, but it will still taste great.
Yes! Use extra all-purpose flour, oat flour, or another nut flour. Almond flour adds subtle nuttiness, so the flavor may be slightly different.
Definitely! Nutmeg, allspice, or cardamom all pair beautifully with pears. Adjust to taste.
Applesauce keeps the cake moist and acts as an egg replacer, while oil adds richness and helps create a tender crumb. Together, they keep the cake soft without weighing it down.
Use vegan butter and brown sugar for a caramel layer, and let the cake cool for 10-15 minutes before flipping. If a slice sticks, gently reposition it on top.
How to Slice Pears (for upside-down cakes or baking)
- Choose ripe but firm pears: You want pears that give slightly when gently pressed - soft pears can fall apart when sliced.
- Wash and dry: Pear skins are thin and edible, so no peeling needed unless you prefer a smoother look.
- Cut in half lengthwise: Place the pear on a cutting board and slice from stem to base.
- Remove the core: Use a small spoon, melon baller, or paring knife to scoop out the seeds and tough center.
- Trim the stem and blossom ends: Slice off the very top and bottom of each pear half to create clean edges.
- Slice into thin, even pieces: Lay each pear half flat (cut-side down) and slice lengthwise into ⅛-¼ inch slices. Thinner slices bend easily and create that pretty fan shape in upside-down cakes.
Pro Tip:
Keep the slices together in their original pear shape until you're ready to arrange them - it makes it easier to fan them out perfectly in the pan.
Best Pans for Upside Down Cakes
For your vegan pear upside‑down cake (and upside‑down cakes in general), selecting the right pan makes a big difference in how easily the cake flips out. Here are some guidelines to consider when choosing:
- Material matters for heat distribution: Heavy‑gauge aluminum or aluminized steel pans conduct heat evenly and help prevent uneven baking or burnt edges.
- Nonstick or really well‑prepared surfaces: Since you'll invert the cake, easy release is crucial. A good nonstick coating or prepping with parchment/vegan butter & sugar helps.
- Appropriate size and depth: A round pan around 8″‑9″ or similar diameter allows for a nicely thick cake with enough topping coverage. Too shallow and the topping might overflow; too deep and the pears might sink.
- Straight sides and sturdy construction: Helps the topping layer stay arranged and provides a clean flip.
- Ease of release for topping layer: Since you're layering pears + caramel at the bottom, the pan should allow that layer to slide out smoothly when flipped.
My Recommendation
For your vegan pear upside‑down cake, I'd opt for the 9 inch round pan - it offers enough space for the pear layer and cake batter without being too large.
Serving Suggestions
- Serve warm for extra indulgence: The caramelized pear topping is soft and luscious when served slightly warm. Pair with a scoop of vegan vanilla ice cream or a dollop of vegan whipped cream.
- Plate elegantly: Slice carefully with a serrated knife for neat portions. Fan the pear slices slightly if needed to show off the gorgeous upside-down pattern.
- Add a dusting of powdered sugar: Lightly sprinkle powdered sugar or a pinch of cinnamon on top for a bakery-style finish.
- Perfect for brunch or dessert: These cakes work beautifully as a dessert after dinner or as a sweet addition to a fall brunch spread.
- Top with nuts for crunch: Toasted almonds, pecans, or walnuts add texture and pair wonderfully with the soft pears and warm spices.
- Pair with beverages: Complement the flavors with a cup of spiced chai, hot apple cider, or a bold coffee for a cozy experience.
Storage
- At room temperature: Store leftover cake covered for up to 2 days. Keep in a cool, dry place to prevent the caramel from becoming sticky.
- In the refrigerator: Cover tightly and refrigerate for up to 5 days. Bring to room temperature or warm slightly before serving.
- This recipe is not freezer friendly.
If you make this recipe please tag @censoredbaker on Instagram!
PrintVegan Pear Upside Down Cake
Soft, moist almond cake topped with sweet, sticky pear slices. The perfect vegan upside down cake!
- Prep Time: 15 minutes
- Bake Time: 40 minutes
- Total Time: 55 minutes
- Yield: 1 9-inch Cake 1x
- Category: Cakes and Cupcakes
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
For the Cake
1 ½ cups all purpose flour
½ cup almond flour
1 ¼ cups granulated sugar
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ cup applesauce
½ cup canola oil
¼ cup nondairy milk
2 teaspoon vanilla extract
½ teaspoon almond extract
For the Pear Topping
¼ cup vegan butter
½ cup brown sugar
2 pears, thinly sliced
Instructions
- Prep: Preheat oven to 350 degrees F (175 C) and line the bottom of a 9-inch round cake pan with parchment paper. Grease sides lightly. Set aside.
- Mix: Add all purpose flour, almond flour, sugar, baking powder, salt, cinnamon, and ginger to a large bowl and whisk together. Add in the applesauce, canola oil, nondairy milk and vanilla and almond extract. Mix until just-combined. Do not over-mix.
- Melt: Add vegan butter and brown sugar to a small saucepan and heat on the stove over medium-low. Whisk continuously until the butter and sugar are completely melted. If mixture looks grainy, add in a splash of water and mix thoroughly.
- Assemble: Arrange sliced pears in the bottom of your prepared cake pan. You can do this any way you choose but try to pick a pretty design of some kind. You may not use all of your slices. Pour the entirety of the melted butter/sugar mixture over the sliced pears. Try to distribute it as evenly as possible. Scoop the cake batter over the pears and spread out using an offset spatula. Take care not to mix the layers.
- Bake: Place pan on center rack of preheated oven and bake for 35-42 minutes or until toothpick inserted into center of cake comes out clean with only a few crumbs clinging to it. The cake will look very dark, but don't worry! This is the bottom.
- Serve: Allow the cake to sit out for 10 minutes before inverting. Do not wait longer than this as the longer the cake cools the more difficult it will be to separate from the pan. Run a knife along the edges of the cake pan to loosen the sides. Turn pan over onto desired serving plate. Peel off the parchment paper. Allow to cool slightly before slicing. Serve slightly warm or cool completely.
Notes
*Prepared cake will keep in an airtight container at room temperature for 2-3 days or in the refrigerator for 4-5 days. This is not a freezer-friendly recipe.
*Do not melt the butter and brown sugar until you are ready to use it. If left for too long, it will begin to harden.
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