This Vegan Spiced Banana Pear Upside Down Cake is a delightful dessert with a touch of warm spices. The pears are precooked to bring out an ambrosial caramel flavour and aroma. It’s a wonderful way to use up some over ripe pears.
I decided to make this banana pear spiced cake this afternoon after my mum brought home some 10 very ripe pears. They were too ripe to eat. So I decided to mix them with a banana for more flavour.
I wasn’t planning on making this an upside down cake and was going to incorporate the fruits in the dough. My sister suggested that we make this a turnover cake. So I reserved some of the fruits for the bottom of the tin. I’m delighted with the result!
For this cake, I find melted vegan buttery spread (non-hydrogenated margarine) to work better. It brings in a certain richness and adds to the flavour-aroma profile. But you can substitute with coconut oil if you prefer.
And for this recipe I only used water and the natural juice from the fruits instead of soy milk. Here’s a photo of the whole cake.
Vegan Spiced Banana Pear Upside Down Cake
Start by cooking the fruits:
Peel the pears and banana. Place in a non-stick pan. Add the lemon juice. Cook over medium to high heat for about 15 min or until the juice has reduced. Leave some juice with the fruit.
Remove half of the cooked fruits and mix with 3 tablespoons Demerara sugar. Set aside.
Preheat oven at 180 degrees Celsius.
For the cake mixture:
Mix all the dry ingredients together. Then mix all the wet ingredients together except the fruits. Pour the wet ingredients over the dry, stirring gently with a spoon until they mix completely. Do not beat the mixture.
Mix in the unsweetened 1/2 of the fruits.
At the bottom a greased and floured tin (23 cm diameter x 9 cm depth), place some grease-proof paper to avoid the fruits from sticking to the bottom.
Spread the sweetened fruits on the bottom. Pour the cake mixture in the tin.
Bake in oven for 45 minutes. Test whether the cake is ready by inserted a metal rod in the cake. If it comes out dry, it’s done. Otherwise, allow to cook for another 5 – 10 minutes until done.
Leave the cake to cool in the tin for at least 1 hour before turning over.
Some more vegan cake recipes you might like:
Vegan Spiced Banana Pear Upside Down Cake
This Vegan Spiced Banana Pear Upside Down Cake is a delightful dessert with a touch of warm spices. The pears are precooked to bring out an ambrosial caramel flavour and aroma. It's a wonderful way to use up some over ripe pears.
Ingredients
Fruit Mixture
- 10 ripe pears
- 1 ripe banana
- Lemon juice from 1/2 a lemon
- 3 tablespoons demerara sugar
Dry Ingredients
- 250 g plain white flour (2 cups)
- 200 g wholemeal flour (1 1/2 cups)
- 2 teaspoons baking soda
- 200 g demerara or brown sugar (1 cup)
- 1/2 teaspoon ground cinnamon
- Pinch of salt
Wet Ingredients
- 200 ml melted vegan buttery spread (non-hydrogenated margarine / vegan butter), (3/4 cup + 1 tablespoon)
- 300 ml water, or plant milk (1 1/4 cups)
- 6 tablespoons vinegar (apple cider vinegar is best)
- 1 teaspoon vanilla essence
Optional
- Some dried raisins, about 1/4 cup
Instructions
Cook the fruits:
Peel the pears and banana. Place in a non-stick pan. Add the lemon juice. Cook over medium to high heat for about 15 min or until the juice has reduced. Leave some juice with the fruit.
Remove half of the cooked fruits and mix with 3 tablespoons demerara sugar. Set aside.
Preheat oven at 180 degrees Celsius.
For the cake mixture:
Mix all the dry ingredients together. Then mix all the wet ingredients together except the fruits. Pour the wet ingredients over the dry, stirring gently with a spoon until they mix completely. Do not beat the mixture.
Mix in the unsweetened 1/2 of the fruits.
At the bottom a greased and floured tin (23 cm diameter x 9 cm depth), place some grease-proof paper to avoid the fruits from sticking to the bottom.
Spread the sweetened fruits on the bottom.
Pour the cake mixture in the tin.
Bake in oven for 45 minutes. Test whether the cake is ready by inserted a metal rod in the cake. If it comes out dry, it's done. Otherwise, allow to cook for another 5 - 10 minutes until done.
Leave the cake to cool in the tin for at least 1 hour before turning over.
Notes
Link to original recipe - Vegan Spiced Banana Pear Upside Down Cake - https://veganlovlie.com/banana-pear-turnover-spiced-cake
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 485Total Fat: 15gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 377mgCarbohydrates: 83gFiber: 5gSugar: 43gProtein: 5g
Love this Vegan Cake recipe? Pin it for later.
And while you’re on Pinterest, come follow and pin along with us.
Updated 2019-07-29: Photos in this post have been replaced with newer ones. I’ve left the old ones in just in case you came in through one of them and recognise them.
