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Upside-down Pear Cake

Course Cakes, deseart
Servings 4


For the fruit layer:

  • 3 medium-sized pears, ripe but firm, cored and sliced
  • 3 tablespoons muscavado sugar
  •  3 tablespoons vegan margarine
  • a pinch of cinnamoon

For the cake layer:

  • 140 grams (1 cup) buckwheat flour
  • 130 grams (1 cup) white rice flour
  • 1 teaspoon powdered ginger
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 2 teaspoons baking powder
  • 5 tablespoons melted vegan margarine
  • 100 grams unsweetened soy youghurt
  • 45 grams gram flour
  • 60 ml (¼ cup) plus 3 tablespoons water
  • 160 ml (2/3 cups) soy milk
  •  120 grams muscavado sugar
  • 80 ml (1/3 cup) agave nectar


  • Pre-heat the oven to 180ºC. Oil a 23 cm round baking pan.
  • Heat a large skill let over medium heat. Add 3 tablespoons of vegan margarine, pears, sugar, and cinnamon, and cook, covered, for 5 to 10minutes, or until the pears are tender and slightly caramelized. Let the cooked pears cool to room temperature. Transfer the pears and their syrup to the prepared pan, spreading evenly.
  • In a large bowl, combine the buckwheat and white rice flours, powdered ginger, ground cinnamon, salt and baking powder.
  • In another large bowl, whisk the melted vegan margarine and sugar. Add the yoghurt, soy milk, and agave nectar to the mixture, stirring to combine.
  • In a medium-sized bowl, add the gram flour and water, whisking everything until you get a smooth consistency. Slowly pour this mixture over the wet mixture and combine well.
  • Using a rubber spatula, fold the wet mixture into the dry mixture, being careful not to overmix.
  • Pour the batter into the prepared pan – over the pears-  and bake for 40 to 45 minutes, or until a toothpick inserted in the center of the cake comes out clean.
  • Cool the cake in the pan for 20 minutes before inverting onto a large plate.
Keyword Upside-down Pear Cake Recipe