Vegan Pear Upside-Down Cake

This vegan pear upside down cake is super quick and easy, gluten-free, and is made in a pressure cooker. This is a delicious holiday dessert.

Prep Time 23 minutes

Cook Time 22 minutes

Total Time 45 minutes

Servings 8 to 12

Author Tess Masters

Ingredients

Vegetable cooking spray
2 tablespoons coconut sugar (or brown sugar or sucanat)
1 large firm ripe pear, cut into thin slices
1/4 cup blanched slivered almonds, toasted
1 cup gluten-free all-purpose baking flour
1/2 cup almond flour
1/4 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon arrowroot powder
1/4 teaspoon Celtic sea salt
1 teaspoon grated lemon zest
1 cup unsweetened almond milk
1 teaspoon vanilla extract
3 tablespoons golden flax seeds, ground
1 tablespoon fresh lemon juice

Instructions

Spray a 1½- to 2-quart glass dish or other vessel (that fits into your pressure cooker) with cooking spray. Sprinkle with the coconut sugar and shake the dish to coat evenly. Arrange the pear slices in the dish in a swirl pattern from the inside out. Sprinkle the toasted almonds on top of the pear.
In a large bowl, combine the all-purpose flour, almond flour, sugar, baking powder, baking soda, arrowroot, and salt and mix well. Add the lemon zest to the dry ingredients and mix well.
In a medium bowl, whisk together the almond milk, vanilla, ground flax, and lemon juice. Let stand for at least 5 minutes, until the mixture thickens.
Stir the wet mixture into the dry mixture by quickly folding it in. (The batter will seem a bit sticky, and that’s OK.) Pour the batter over the pears and almonds. Cover the baking dish with a lid or foil.
Put 1 cup of water into your pressure cooker. Add a trivet or rack to elevate the dish above the water. Create a set of helper handles (see note below) and set them on the trivet. Add the covered baking dish.
Lock on the lid. Bring to high pressure; cook for 22 minutes. Let the pressure come down naturally. Carefully open the cooker, tilting the lid away from you. Carefully remove the baking dish, using the helper handle, and uncover.
Let cool for at least 30 minutes and then put a plate over the baking dish. Invert and turn out the cake. Let cool and serve.
Note: For a Cranberry Upside-Down Cake: Mix 1/2 teaspoon allspice into the coconut sugar for the bottom of the dish. Use 1 cup fresh cranberries instead of the pear. Use the nut of your choice. Proceed with the recipe.

Recipe Notes

For a Cranberry Upside-Down Cake: Mix 1/2 teaspoon allspice into the coconut sugar for the bottom of the dish. Use 1 cup fresh cranberries instead of the pear. Use the nut of your choice. Proceed with the recipe.