I love recipes that look super impressive but are actually really easy to make. For a stunning weekend treat, try this moist and gooey pear upside down pudding and serve it either on its own or with some whipped coconut cream or dairy-free coconut ice cream. You can also try any of the super speedy sorbets which have been some of the most popular recipes on this blog. I have used tapioca flour to make the sponge a little lighter but if you are following a GAPS or SCD type of diet then you can substitute this with coconut flour. There is a wonderful balance of proteins, carbohydrates and healthy fats, in this recipe to support blood sugar levels and keep them nice and steady and I have even served this as a delicious and nutritious breakfast on busy mornings. I have used pears because they are abundant right now but you could use many other substitutes such as; apples, plums, pineapples, apricots, peaches, etc. I have used homemade cashew milk in this recipe but you can use any plant-based milk or dairy milk if you can tolerate it. The cake batter needs to be of pouring consistency so you may need to add some extra milk to loosen the batter.

Prep Time: 30 minutes
Cook Time: 45 minutes
Passive Time: 0 minutes
Total Time: 1 hour 15 minutes



  • 3 tbsp coconut oil
  • 1/3 cup honey
  • 1/4 tsp cinnamon
  • 4 medium pears


  • 2 cups ground almond
  • 1/2 cup tapioca flour
  • 2 tbsp coconut flour
  • 1/2 tsp sodium bicarbonate
  • 1/4 tsp cinnamon
  • 1/4 tsp seasalt
  • 3 medium eggs
  • 3 tbsp coconut oil
  • 1/2 cup honey
  • 1/2 cup plant based milk


  • Preheat oven to 170 degrees C or 155 degrees C. for fan ovens. Grease a 9 inch round cake tin and line the base with parchment paper. Then use coconut oil to grease the sides of the tin
  • Place a pan over a medium heat and melt the coconut oil and honey for the glaze. Once melted, add the sliced pears or whatever fruit you are using, and coat them in the glaze. Take the pan off the heat and let the mixture cool for about 5 to 10 minutes. Once cooled arrange the pear slices in the bottom of the pan in whatever pattern you like and make sure you pour any extra glaze over the slices.
  • Place the dry ingredients in one bowl and the wet ingredients in another bowl. The wet ingredients will need whisking so they are thoroughly combined.
  • Add the wet and dry ingredients together and mix until well combined. If the batter doesn't pour then add a bit more milk to loosen it up.
  • Pour the batter over the pear mixture, in the tin and bake in the oven for between 40 and 50 minutes. Start checking it after about 35 minutes. You know it's ready when a toothpick inserted into the cake comes out clean.
  • Let the cake cool for 20 minutes outside the oven and then place a plate or a cake stand over it, flip then tap the bottom of the cake tin to make sure it comes out.
  • Slice and serve!


Oats are a wonder food especially when they have been sprouted to make them super easy to digest. Oats are packed with fibre and contain a particular type of soluble fibre called beta-glucan, which has been shown to support heart health and protect against insulin resistance. About 20% of the total energy (kilojoules) from oats comes from fat. But this is almost entirely healthy, unsaturated fat. The fat found in oats carries the fat-soluble vitamin E, which is a key player in the team of disease-fighting anti-oxidants. Oats have a low to moderate GI, depending on their form, so they will fill you up and keep your glucose levels stable, avoiding too many highs and lows. About 12% of the energy from oats is protein, making oats a truly valuable grain for vegetarians. Oats provide a host of micronutrients such as potassium, calcium, manganese, phosphorus, vitamin B1 and zinc.