Vegan 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
Scale
For the Cake
1 1/2 cups all purpose flour
1/2 cup almond flour
1 1/4 cups granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 cup applesauce
1/2 cup canola oil
1/4 cup nondairy milk
2 teaspoon vanilla extract
1/2 teaspoon almond extract
For the Pear Topping
1/4 cup vegan butter
1/2 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.
Find it online: https://censoredbaker.com/vegan-pear-upside-down-cake/
