Vegan Pecan Caramel Pear Upside Down Cake
This delicious upside down cake is not only festive but is totally delicious and made with healthy ingredients like Edward & Sons Organic Culinary Ginger Juice.
Recipe by @abouttosprout
The caramel base is sticky, ooey, and gooey, and made out of healthier ingredients than your typical caramel like coconut sugar, maple syrup, vegan butter, salt, and a tad of cinnamon.
This cake is like the lovechild between a sticky bun and chocolate cake, simply irresistible.
Edward & Sons Organic Culinary Ginger Juice adds the perfect about of spice to get a genuine and true spiced chocolate cake!
Pecan Pear Caramel Topping
Spiced Ginger Chocolate Cake
Preheat oven to 350F and grease one 8 inch cake pan.
Melt the butter in a small saucepan over low heat until just melted. Remove from heat and add coconut sugar, maple syrup, salt, and cinnamon.
Whisk to combine and pour the caramel mixture on the bottom of your prepared pan.
Peel, core, and slice the pears and layer them in a spiral on top of your caramel mixture. Then chop your pecans and add them on top of your pears.
Sift together cake flour, cocoa powder, salt, cinnamon, and baking powder in a medium bowl.
In a separate large bowl, whisk together nut milk, oil, coconut sugar, ginger juice, and vanilla.
Slowly add dry ingredients to wet until smooth and combined and pour batter on top of pecan pear caramel mixture.
Bake for 40 minutes, remove from oven and let cool almost completely until you flip it. Caramel may ooze, but that’s the beauty of a gooey caramel pear upside down cake and let cool. Top with a scoop of your favorite vanilla ice cream!
List of ingredients calls for baking powder but instructions say baking soda. Which should I use, please?
Our apologies!Baking powder should be used in this recipe, not baking soda. We will fix it right now. Thank you!