Gluten Free Upside Down Caramel Pear Cake (Dairy and Nut Free)

This is the perfect holiday dessert. We’ve got warming winter spices, delicious winter fruits, and creamy caramel all rolled into one scrumptious cake! This cake is, of course, gluten and dairy free, along with being nut and corn free.

Sometimes upside down cakes can feel overwhelming or like you need a lot of skill, but trust me when I say that this cake is very easy to make! It’s simple and fairly quick to make, so you won’t have to waste extra time in kitchen if you are making this for a special occasion.

Gluten Free Upside Down Caramel Pear Cake

Cake Ingredients:

-1-2 Bartlett pears

-1 cup Tigernut or almond flour

-1 cup 1:1 gluten free flour (I use King Arthur’s)

-1 tsp cinnamon

-1/2 tsp ginger

-1/4 tsp salt

-3/4 tsp baking powder

-1/4 cup maple syrup

-1/4 cup oil

-2 eggs

-1/4 cup milk of choice (I used oat milk)

-1/4 cup yogurt of choice (I use Oatly)

-1 tsp vanilla

Caramel: You can feel free to use whatever caramel sauce you desire, but I usually make a date-based caramel and here is that recipe

-6 LARGE dates (double if using small ones)

-3/4 up full fat coconut milk, can shaken

-1/4 tsp. salt

-Hot water

Preheat oven to 350F.

Line the bottom of a spring form pan with parchment paper. This will work with a pie dish too. You can line the sides of the pan, as well, or just grease them.

Thinly slice your pears. I only had one on hand, but if you are big pear lover, chop 2. Line the bottom of your pan with the pears in whatever shape you want. If using multiple pears, you’ll overlap them for a thick pear topping!

Sift all dry ingredients together in a bowl and set aside.

Beat all wet ingredients together in a large bowl. If using a stand mixer, use the whisk attachment.

Add dry to wet and mix until just incorporated. If using stand mixer, use the paddle attachment on lowest setting.

The batter is on the thicker side, so pour or scoop it into your pan and spread evenly. Bake for 25-30 minutes until a toothpick just comes out clean. Let cool before releasing the springform and flipping the cake.

While the cake is cooling, you can make the caramel sauce. Boil some hot water and soak the dates in it for 10 minutes. Reserve the hot water the dates soaked in.

Blend dates, milk, 1/4 cup of the hot water, and salt in a blender until smooth. If it is too thick, you can add more of the reserved water or milk until you reach the desired consistency. 

Once cake is cooled and flipped, drizzle with caramel and enjoy!

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