This is one of the simplest vegan cakes to make and in my opinion one of the tastiest. Replace the general purpose flour for gluten free self raising flour if you like. Fruits like banana & pineapple make excellent toppings too.
Poached Pear Upside Down Cake
- Poached Pears
- 3 ripe pears, peeled & split in half
- 3 berry tea bags
- 300g caster sugar
- 1 cinnamon stick
- 2 tbsp vegan margarine
- 2 tbsp unrefined raw caster sugar
- 240ml almond milk
- 1 tbsp apple cider vinegar
- 2 tsp vanilla essence
- 78ml vegetable oil
- 450g plain flour
- 2 tsp baking powder
- 2 tsp bicarbonate of soda
- Pinch salt
- 400g unrefined raw caster sugar
- To Serve
- Marmalade, melted to glaze
In a saucepan big enough to hold the pairs add around 1 litre of water plus the tea bags, sugar & cinnamon stick. Bring the mixture to a boil then add the pear halves. Allow the pears to cook on a gentle simmer for 7 minutes.
Once cooked remove the pears from the pan & allow to cool.
Pre heat your oven to 180 degrees C. Grab yourself a 10” loose bottom cake tin. Make sure it’s a sealed one or the juices from the fruit will leak out.
Rub the margarine into the cake tin & sprinkle over the caster sugar evenly. Lay your pears cut side down into the cake tin. Then set aside whilst you make the vanilla cake mix.
In your food processor, add all the dry ingredients then pulse together on the dough setting speed.
Add the wet ingredients to the blender & pulse until just mixed together. Do not over mix. I recommend using the dough blade for this.
Once the mix has combined, pour it into the cake tin and give it a little tap on the surface to remove any air pockets.
Pop the cake into the oven to bake for 35-40
Once the cake has cooked, allow it to slightly cool for 5-10 minutes before removing it from the tin.
Before serving glaze the cake with melted marmalade. Just add a couple tablespoons of water to loosen it.
Serve and Enjoy!