Spiced Pear Upside Down Cake

VG - GF - RF
Serving Size:
8-10 slices

Vegan, gluten and refined sugar free, this date sweetened spiced pear upside down cake is the most amazing combination of sweet, spiced, fluffy and sticky! Perfect for the holiday season!

  • 2 medium sliced pears
  • ½ cup date syrup (or sub maple syrup)
  • 1 tsp pumpkin pie spice (or cinnamon)
  • 2 cups gluten free baking flour
  • 1 cup coconut sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ¼ tsp sea salt
  • 1 cup non-dairy milk  
  • ½ cup melted coconut oil (or vegetable oil)
  • 2 tbsp apple cider vinegar
  • 1 ½ tbsp of vanilla extract
  • 1 tsp cinnamon
  • ½ tsp nutmeg

Serving Suggestion:

Top with candied pecans and powdered sugar!

How To:

  1. Start by preheating your oven to 350 degrees fahrenheit. Then, line a cake pan with parchment paper.
  2. Slice pear into thin strips and assemble in the bottom of the cake pan. Then, sprinkle the pumpkin pie spice on top and cover with date syrup.
  3. Next, in a large mixing bowl combine your dry cake ingredients, gluten free baking flour, coconut sugar, baking powder, baking soda, cinnamon, nutmeg and sea salt. Whisk to combine.
  4. In a separate mixing bowl, add your wet ingredients, non-dairy milk, coconut oil, apple cider vinegar, and vanilla extract. Stir until fully combined.
  5. Then, add your wet ingredients to your dry and stir until fully combined, be careful not to over mix your batter.
  6. Pour the cake batter gently over the pears in the cake pan, pour in a circular motion to evenly spread, if you pour batter in just one spot it will cause the pears to move around.
  7. Bake at 350 for 35-45 minutes, or until a toothpick test comes out clean.
  8. Remove from the oven and let cool for at least 30-45 minutes. If you remove from the cake pan too early, the date syrup won’t have time to firm up and it will spill over.
  9. Once cooled, top with candied pecans, serve and enjoy!

a sip

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