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Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan with coconut oil or butter, then line the bottom with parchment paper.

Thinly slice the 3 pears and arrange them in a spiral pattern at the bottom of the prepared cake pan. Set aside.

In a light-colored saucepan, melt the 12 tablespoons of butter over medium heat. Continue cooking, stirring occasionally, until the butter turns a golden brown color and smells nutty. This should take about 5-7 minutes. Immediately pour 1/4 of the browned butter into a separate small bowl to cool for the cake batter. Keep the remaining browned butter in the saucepan.

To the saucepan with the remaining browned butter, add the 2/3 cup maple syrup and 1/2 cup date sugar. Bring the mixture to a boil over medium heat, stirring constantly, and cook for 5 minutes until it thickens slightly into a caramel sauce.

Carefully pour 3/4 of the warm caramel sauce evenly over the arranged pears in the cake pan. Reserve the remaining 1/4 of the caramel sauce for topping the finished cake.

In a large mixing bowl, combine the cooled browned butter (from step 3), 1 1/2 cups maple syrup, 2 large eggs, 1 teaspoon vanilla bean paste, and 1/2 cup oat milk. Whisk these wet ingredients together until well combined.

In a separate medium bowl, whisk together the 2 cups gluten-free flour, 1 teaspoon baking powder, 1 teaspoon cinnamon, 1 teaspoon ground ginger, and 1 teaspoon sea salt.

Gradually add the wet ingredients mixture to the dry ingredients, mixing well until just combined and no dry streaks of flour remain. Be careful not to overmix.

Pour the cake batter evenly over the pears and caramel sauce in the cake pan, gently spreading it to cover the entire surface.

Bake in the preheated oven for 50 minutes, or until a wooden skewer inserted into the center of the cake comes out clean.

Remove the cake from the oven and let it cool completely in the pan on a wire rack. This is crucial for the cake to set and for the caramel to firm up before flipping. This will take at least 1 hour.

Once completely cooled, carefully invert the cake onto a serving plate. Gently peel off the parchment paper. Warm the reserved 1/4 of the caramel sauce slightly if needed, then drizzle it over the top of the cake before serving. Enjoy!


Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan with coconut oil or butter, then line the bottom with parchment paper.

Thinly slice the 3 pears and arrange them in a spiral pattern at the bottom of the prepared cake pan. Set aside.

In a light-colored saucepan, melt the 12 tablespoons of butter over medium heat. Continue cooking, stirring occasionally, until the butter turns a golden brown color and smells nutty. This should take about 5-7 minutes. Immediately pour 1/4 of the browned butter into a separate small bowl to cool for the cake batter. Keep the remaining browned butter in the saucepan.

To the saucepan with the remaining browned butter, add the 2/3 cup maple syrup and 1/2 cup date sugar. Bring the mixture to a boil over medium heat, stirring constantly, and cook for 5 minutes until it thickens slightly into a caramel sauce.

Carefully pour 3/4 of the warm caramel sauce evenly over the arranged pears in the cake pan. Reserve the remaining 1/4 of the caramel sauce for topping the finished cake.

In a large mixing bowl, combine the cooled browned butter (from step 3), 1 1/2 cups maple syrup, 2 large eggs, 1 teaspoon vanilla bean paste, and 1/2 cup oat milk. Whisk these wet ingredients together until well combined.

In a separate medium bowl, whisk together the 2 cups gluten-free flour, 1 teaspoon baking powder, 1 teaspoon cinnamon, 1 teaspoon ground ginger, and 1 teaspoon sea salt.

Gradually add the wet ingredients mixture to the dry ingredients, mixing well until just combined and no dry streaks of flour remain. Be careful not to overmix.

Pour the cake batter evenly over the pears and caramel sauce in the cake pan, gently spreading it to cover the entire surface.

Bake in the preheated oven for 50 minutes, or until a wooden skewer inserted into the center of the cake comes out clean.

Remove the cake from the oven and let it cool completely in the pan on a wire rack. This is crucial for the cake to set and for the caramel to firm up before flipping. This will take at least 1 hour.

Once completely cooled, carefully invert the cake onto a serving plate. Gently peel off the parchment paper. Warm the reserved 1/4 of the caramel sauce slightly if needed, then drizzle it over the top of the cake before serving. Enjoy!
