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.

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  1. 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
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Slice and serve!


All varieties of PEARS contain flavonoids called flavonols and flavan-3-ols whilst red-skinned pears also contain anthocyanins – these are all major antioxidants which have been shown to be fantastic for blood sugar balance and can help reduce the risk of type 2 diabetes.