Vegan Upside-Down Pear Cake

I am so pleased to be able to share this delicious upside-down pear cake recipe from The Buddhist Chef’s newest cookbook, Vegan Comfort Cooking. Thanks to Jean-Philippe Cyr and Appetite by Random House for gifting me the beautiful cookbook. I’m super excited to try more yummy meat- and dairy-free classic recipes.

The book arrived just in time for my nephew’s birthday and Thanksgiving. Needless to say, the cake was a big a hit with the family. It’s moist and delicious and I highly recommend you try it. The texture is divine!

Excerpted from The Buddhist Chef’s Vegan Comfort Cooking. Copyright © 2021 Jean-Philippe Cyr. Photography ©2021 Samuel Joubertand Dominique Lafond. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

Vegan Upside-Down Pear Cake
Prep Time
30 mins
Cook Time
45 mins
Total Time
1 hr 15 mins
 

Easy vegan pear cake

Course: Dessert
Keyword: pear cake, upside-down pear cake, vegan pear cake
Servings: 12
Ingredients
  • 1 tbsp margarine or vegan butter, for pan
  • 2 tbsp granulated sugar, for pan
  • 2 1/4 cups (280 g) all-purpose flour
  • 1 cup (100 g) almond flour
  • 1 cup (200 g) granulated sugar
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 1/2 cups (375 ml) plant milk
  • 1/2 cup (125 ml) vegetable oil
  • 1 tsp vanilla extract
  • 1 (28 oz/796 ml) can pear halves
  • 8 maraschino cherries, halved
Instructions
  1. Preheat oven to 350 degrees F (180 degrees C). Line an 8-inch (20 cm) square baking pan with parchment paper. Grease the parchment paper with vegan butter, then generously sprinkle with the 2 tablespoons sugar.

  2. In a bowl, whisk together the all-purpose flour, almond flour, sugar, baking powder, and salt. Add the milk, oil, and vanilla extract. Beat until the batter is smooth. Set aside.

  3. Drain the pears (save the juice to make pear syrup – see notes). Place a maraschino cherry in the cavity of each pear half.

  4. Set the pears side by side on the bottom of the baking pan, cherry side down.

  5. Pour the cake batter over the pears. Bake for 45 minutes or until a toothpick inserted in the center of the cake comes out clean.

  6. Let cool, and enjoy. The cake will keep in an airtight container in the fridge for up to 5 days.

Recipe Notes

Tip:  Save the pear juice from the can and boil it in a saucepan, over medium-high heat, until reduced by half. Brush it on the cake right out of the oven. 

 

Excerpted from The Buddhist Chef’s Vegan Comfort Cooking. Copyright © 2021 Jean-Philippe Cyr. Photography ©2021 Samuel Joubertand Dominique Lafond. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

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