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5 from 1 vote

Vegan Pecan Caramel Pear Upside Down Cake with a Ginger Chocolate Cake

This vegan caramel pear upside down cake is made with chopped pecans and a ginger spiced chocolate cake basically making this a sticky bun chocolate cake!
Prep Time15 mins
Active Time40 mins
Total Time55 mins
Course: Dessert
Cuisine: American
Keyword: Cake, Chocolate, Dairy Free, Vegan
Servings: 8
Author: rylee


Pecan Pear Caramel Topping

  • 4 tablespoons vegan butter melted
  • ½ cup coconut sugar brown sugar also works
  • 3 tablespoons pure maple syrup
  • ½ teaspoon salt
  • ¼ teaspoon cinnamon
  • ½ cup pecans chopped
  • 2 pears ripe and firm

Spiced Ginger Chocolate Cake

  • 1.5 cups cake flour sifted
  • ½ cup cocoa powder sifted
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • ¼ teaspoon baking powder
  • ¾ cup nut milk
  • ½ cup avocado oil melted & cooled coconut oil also works
  • ½ cup coconut sugar
  • ¼ cup Edward and Sons Ginger Juice orange juice works as well!
  • 2 teaspoons vanilla


  • 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!