Don't throw away those over-ripe or bruised pears! This cake is the perfect way ensure that they don't go to waste. The gluten-free cake is moist and delicious and the pears are slightly caramelized from baking in the oven. If spices are your thing, then feel free to mix pinches of your favorite flavors into the batter; cardamom and cinnamon are both highly recommended.
Upside Down Pear Cake [Vegan, Gluten-Free]
For the Topping:
- 2 pears, peeled and chopped
- 1 tablespoon coconut oil, melted
- 1 tablespoon, coconut sugar
For the Cake:
- 1 cup, chickpea flour
- 1/2 cup brown rice flour
- 2 teaspoons baking powder
- A pinch of salt
- 2 tablespoons coconut oil, melted
- 1/3 cup maple syrup
- 1/2 cup, minus 1 tablespoon almond milk
- 1 teaspoon vanilla extract vanilla extract
- Spread chopped pears over the bottom of the cake pan, pour coconut oil over and sprinkle with sugar; set aside.
- Preheat oven at 350°F.
- Sift the flours. In a big bowl mix the flours with baking powder and salt. In another bowl, stir in the coconut oil, maple syrup, almond milk, and vanilla extract. Pour the liquids in the dry ingredients and stir with a whisk to prevent lumps.
- Pour the batter over the pears, beat the cake pan on the counter to make the batter fill the empty spaces, and bake for 45 minutes, until a toothpick inserted comes out clean. Let the cake cool in the oven.
- Turn upside down the cake over a cooling rack leaning on a piece of parchment paper and let it set.
- Reserve any leftover in the refrigerator for few days.
Use soy, rice or oat milk to make this recipe nut-free.