Pear Upside Down Cake – Vegan Gluten Free

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Pear Upside Down Cake – Vegan Gluten Free

Gluten free, dairy & egg free

Pears grow in Edmonton! They are small but they are tasty and juicy.  A friend lets me pick bags full of pears from his big tree. Thus, I get to make this very yummy gluten free cake made with healthy ingredients.


1/2 cup vegetable oil or coconut oil
1/2 cup rice syrup
1 tsp molasses

Mix together the next 4 ingredients for a gluten free flour mix:

1 cup brown rice flour
1/2 cup potato flour
1/2 cup flax meal
1/4 cup white rice flour

Then add:

5 Tsp baking powder
1/2 tsp sea salt
2/3 cup water

For bottom of cake:

2 cups sliced pears for bottom
1 tsp arrowroot
3 tsp fresh ginger grated


1.    Preheat oven to 350º F.
2.    Oil 8” X 8”cake pan.
3.    Slice 2 cups of pears.
4.    Arrange pears into bottom of cake pan.
5.    Sprinkle pears with arrowroot.
6.    Sprinkle ginger over the pears.
7.    Mix oil, rice syrup, and molasses.
8.    Add 1 cup of gluten free flour, mix in well.
9.    Add 1/3 cup water, mix in well.
10.  Add 1 cup of gluten free flour, mix in well.
11.   Add 1/3 cup water, mix in well.
12.   Add 1/4 cup of gluten free flour.
13.    Mix in well and quickly.
14.    Immediately pour batter into cake pan on top of the pear mixture.
15.    Spread the batter evenly over the pears.
16.    Bake at 350º F. oven for 30 to 35 minutes.
17.    Leave cake in pan for 5 minutes on a cooling rack; it is too light and fragile to turn over. Once it cools a bit it will become firmer and easier to turn over.
18.    Gently turn cake over onto a cooling rack. (loosen the edges of the cake with a knife first.) It is important to get it out of the pan as the pears on the bottom will make a soggy cake if you do not.

Another very good pear recipe: Pear Hazelnut Crumble

Learn about the 9 Healthy Gluten Free Flours

Healthy Online Baking Class – Gluten, Soy, Dairy Free and White Sugar free

Learn the skills and have  confidence in the knowledge to bake healthy.

By | 2017-10-29T15:41:16+00:00 October 12th, 2012|Gluten Free, Recipes, Sugar Free Desserts|7 Comments

About the Author:

I am the Founder and Author at Real Food For Life. Have been teaching cooking classes worldwide since 1982. Create original, healthy recipes and menus, which are gluten free and white sugar free. Also, the author of the GREEN means LEAN and Balance Your Body e-books. I turned a debilitating health crisis into a passion for helping others with healthy, sugar free, gluten free eating and cooking.


  1. Jeff Wood November 8, 2012 at 12:03 pm

    Thank you for the recipe Diana. I do have a question. Stevia is mentioned in step 7 but is not in the ingredients list. How much stevia do you use?


  2. Diana Herrington November 8, 2012 at 12:37 pm

    Jeff, I had put stevia in during my experimenting then took it out in the finalized version because it did not really need it; the pears are so sweet. I have now deleted it. You can add 1/4 tsp of liquid stevia if you wish it to be sweeter. Thank you for your question.

  3. Shirley October 10, 2013 at 2:24 pm

    In the ingredients list you say to have 1 cup of sliced pears, but in the method you say 2 cups of pears, which is correct ??

  4. Diana Herrington October 10, 2013 at 2:30 pm

    Thank you Shirley for proof reading….I just corrected it to 2 cups.

  5. Shulamit Slotki April 3, 2014 at 8:27 am

    Thanks for publishing this. It’s good to know that the kuzu I have been using all these years is the most healthful option. My daughter suggested that I try the arrowroot. I can’t wait to try your Pear-upside-down cake especially as it is gluten free. Looks and sounds yummy and I’m positive my hubby won’t be complaining!

  6. Diana Herrington April 4, 2014 at 2:58 pm

    That is great to hear you have been using kuzu; it is so good. I would use it more except for the higher cost. Let me know how your cake turns out and if you do anything different. Happy cake making Shulamit!

  7. L. Caryl Westlund May 5, 2014 at 2:34 pm

    Glad I stumbled onto this site.

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