Upside Down Chocolate Pear Cake
"Upside down chocolate brownie + pear cake! I made this cake last month, and it turned out so beautifully- the pears cooked just perfectly, and so delicious with the dense brownie cake ❤️"
-- @panaceas_pantry


Prep time 15mins
Cook time 30mins
Serves or Makes: 8-10


For the Pear Topping

  • 3-4 Bosc pears, peeled, halved and cored
  • 2 tablespoons vegan butter
  • 2 tablespoons coconut sugar

For the Brownie Cake

  • 4 tablespoons chia seeds, mixed with 1/4 cup water
  • 1 1/ 2 cups coconut sugar
  • 1 cup non-dairy milk
  • 1/ 2 cup vegan butter
  • 2 teaspoons pure vanilla extract
  • 2 cups white spelt flour
  • 1 cup cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/ 2 teaspoon salt


  • Step 1

    Preheat oven to 340ºF. Line an 8-inch round cake pan.

  • Step 2

    To make the topping, add the vegan butter and coconut sugar to a frying pan. Cook over low heat until fragrant and browned. Place the pears cut side down in prepared pan. Pour melted butter sugar mixture over the pears; set aside.

  • Step 3

    To make the cake, add chia eggs, coconut sugar, milk, vegan butter, and vanilla extract to a saucepan and melt over low heat, whisking frequently. Remove from heat and set aside.

  • Step 4

    Sift flour, cocoa powder, baking powder, cinnamon, and salt into a large bowl. Pour in the cooled wet ingredients and mix gently to combine. Pour batter over pears and smooth with a wet spoon.

  • Step 5

    Bake for 30-35 minutes, until a skewer inserted in the center of the cake comes out with a few moist crumbs attached. Let cool in the pan for 10 minutes, then carefully flip onto a plate. Best served warm right after baking, but can be stored in the fridge if necessary.