Upside down pear cake (vegan)

I love this upside down pear cake and have been making it a lot recently. I guess its because I’m still a bit of a newbie to the no eggs no dairy thing but I’m still surprised that you can make a vegan cake that tastes so good. I mean why didn’t anyone tell me this before!

The cake is moist, sweet with lovely tones of cinnamon – real comfort food that is also nourishing to the soul. The spelt flour makes it lighter on the digestion and the pear is gorgeously soft and mellow. I love the moment you invert the cake on a plate after cooking and see what pattern the pear has made – always very satisfying. This is officially my new favourite recipe.

Upside down pear cake (vegan)


150g | 1½ cups spelt flour

1 teaspoon baking powder

½ teaspoon ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon ground ginger

4 medium pears, peeled and cored

80g | ¼ cup + 2 tablespoons maple syrup

½ lemon, juice only

2 tablespoons water

4 tablespoons vegetable oil


Preheat the oven to 180 C | Gas mark 4

In a large bowl mix the spelt flour with the baking powder, cinnamon, nutmeg and ginger and set aside

Line the bottom of a round 22cm | 8.5 inch cake tin with parchment paper

Cut one of the pears into thin slices and arrange in the bottom of the prepared cake tin

Drizzle 2 tablespoons of maple syrup over the pears

Roughly chop the remaining three pears and blitz in a food processor with the lemon juice and two tablespoons of water until you have a smooth apple sauce

Create a well in the dry ingredients, pour in the apple sauce, vegetable oil, maple syrup and stir until combined.

Carefully spoon the batter over the pears and bake for 35-40 minutes, or until an inserted knife comes out clean

Leave to cool a little then run a knife round the edge of the cake tin. Invert the cake onto a plate and carefully peel off the parchment paper.

Slice and serve.