Vegan Pear and Thyme Upside-Down Cake Recipe


With Thanksgiving over, we’re finally heading into the holiday season and can start cooking for the winter festivities. As for the desserts to make, this Vegan Upside Down Pear & Thyme cake is both elegant and gourmet.

Thyme in a cake may seem unusual, but it pairs beautifully with the sweetness of pear and adds a hint of aromatic flavor, giving you an amazing dessert experience. Serve your cake with a scoop of vegan vanilla ice cream, vegan whipped cream, or even enjoy it as is. A cake like this is so good it stands up well on its own.

Preparation time: 15 minutes

Cooking time: 40 minutes

Total time: 55 minutes

Vegan upside-down pear and thyme cake

For 6-8 people


  • 3-4 Bosc pears, peeled and thinly sliced
  • ½ cup maple syrup
  • 1 cup non-dairy, unsweetened milk
  • 1 flax egg, (1 tbsp ground flax + 4 tbsp water)
  • 1 tablespoon apple cider vinegar
  • ¼ cup avocado oil
  • ⅓ cup sugar, can substitute coconut sugar
  • 1 teaspoon of vanilla extract
  • 1 ½ cups all-purpose flour
  • 2 tablespoons baking powder
  • ¼ teaspoon baking soda
  • 1-2 teaspoons thyme, destemmed
  • ¼ tsp salt


  1. Line the bottom of a 9 inch round pan with parchment paper and preheat the oven to 350F. Peel and finely chop your pears.
  2. In the baking dish, arrange your pears. Feel free to use whatever pattern you like! Pour your maple syrup over your pears and set aside.
  3. In a large bowl, add your plant milk, flax egg, apple cider vinegar, avocado oil, sugar and vanilla extract. Whisk until combined.
  4. In a separate bowl, add your flour, baking powder, baking soda, thyme, and salt. Whisk until blended. Fold your dry ingredients into your wet until they are combined and you have a paste consistency. Do not overmix.
  5. Pour your cake batter over your pears and using the back of a spoon or spatula, smooth it evenly. Bake for 35 to 50 minutes.
  6. Remove from the oven and let cool for 15-20 minutes before carefully inverting the cake onto a plate. Remove the parchment paper and enjoy!


calories 323 | Total Fat 2.1g | Saturated Fat 0.3g | Sodium 173mg | Total Crab Hydrate 74g | Alimentary fiber 4.9g | Total sugars 40.3g | Protein 4.4g | Vitamin D 17mcg | Calcium 167mg | Iron 2mg | Potassium 411mg |

@MyVeganBreakfast showed us their creation and said it was easy to make and delicious, even better in the morning with a cup of coffee. Did you make this recipe? Tag us on social media and we’ll feature you on The Beet.

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