Tag Archive for egg free recipes

Pear-Cardamom Upside-Down Cake {Vegan}

The upside-down cake is an entire genre. The basic idea is, you make a caramel and pour it onto the bottom of your pan, then top that caramel with fruit. Pour a cake batter over the whole works, bake, and when the cake comes out, you flip it upside-down. It’s built-in cake and topping all in one go!

You don’t see them as much these days, but they were really popular a few years back when housewives were making everything out of convenience. You’d get a can of pineapple, and a boxed Betty Crocker cake mix, and go to town.

Pear Cardamom Upside Down Cake

There’s a kind of nostalgia to this cake, and one that I have weirdly been craving lately.

Mine, of course, does not come from cans or boxes, and of course it’s vegan. I feel like the upside-down cake suffers from being thought of as old-fashioned and unsophisticated. So I thought I’d try to make it with some more sophisticated flavours, including pear, cardamom, and orange, all of which make wonderful friends together on the palate. And on the plate.

Vegan Pear Cardamom Upside Down Cake

Pear-Cardamom Upside-Down Cake {Vegan}


  • 1/4 cup vegan butter
  • 3 tbsp brown sugar
  • 2 pears
  • 2 tsp cardamom, divided
  • 1 orange
  • 1/2 cup unsweetened non-dairy milk
  • 1 1/2 cups flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/3 cup vegetable oil
  • 3/4 cup sugar
  • 1/4 cup aquafaba
  • 1 tsp vanilla extract
  • 1 tsp orange blossom water
  • 1 tsp orange liqueur


  1. In a small saucepan, melt the vegan butter together with the brown sugar and 1 tsp cardamom until they are incorporated together.
  2. Grease a 7″ pan (this recipe is often traditionally made in a cast-iron pan, you could use that instead. Just skip melting the butter & sugar together and do it all in the cast iron fry pan), and pour the melted butter/sugar mixture down into the bottom of it.
  3. Peel the pears, core them, and cut into thin slices. Arrange the pears in a layer over top of the caramel.
  4. Now make the cake. Start by zesting the orange. Set the zest aside to use later. Add the orange juice to the non dairy milk. You should have between 1-2 tbsp of orange juice. Stir and let sit for 5 minutes.
  5. Meanwhile, mix together the vegetable oil, aquafaba, sugar, vanilla, orange blossom water and orange liquor. Beat will with a hand mixer, or if you have a stand mixer, beat well with the paddle attachment on medium high for 3 minutes.
  6. Add the milk mixture to the wet ingredients and beat to incorporate.
  7. In a separate bowl, mix together the flour, baking powder, orange zest, and remaining 1 tsp of cardamom. With your mixer running on low speed, slowly add the dry ingredients to the wet in batches.
  8. Once everything is smooth and incorporated, pour the cake batter over the caramel and pears in the cake pan. Bake in a 350 degree oven for about 20-30 minutes, until a skewer poked into the middle of the cake comes out clean.
  9. Allow to cool on the counter for about 15 minutes before attempting to flip and de-pan. Run a knife around the edges of the cake pan to loosen the cake, then place a plate over the bottom of the cake pan, and carefully flip it upside down. I actually used a springform pan for mine, which was pretty successful.

Pumpkin Pudding {Vegan}

Pumpkin, pumpkin, pumpkin!

It’s hard to not be obsessed with it this time of the year.

Michael and I were in the States last weekend, and it was everywhere. Trader Joe’s had no less than 20 different types of pumpkin-flavored products, and Target had at least 4 different types of pumpkin-spiced cereal. It’s really a bit too much, actually.

Pumpkin Pudding Vegan

But I love cooking with pumpkin. It adds moisture to baking, and has a great texture that really helps to bind ingredients together (especially when you’re doing vegan baking, and not using eggs).

I was going for a walk the other morning, and started craving pumpkin pie. But I was too lazy to make the crust and all, so I simply made the filling and put them into little ramekins. You could easily use a little crumbled graham cracker as a garnish on this, to give it that more pie-like feeling. But even if you don’t, this should satisfy your pumpkin cravings.

It’s worthwhile to note that a non-vegan version of this pudding would likely be thickened with egg yolks, but of course I’m not using those here, so cornstarch is playing that role.

vegan pumpkin pudding

Pumpkin Pudding {Vegan}


    • 1 can coconut milk
    • 1/2 cup pumpkin puree
    • 3 tbsp maple syrup
    • 2 tbsp bourbon (optional)
    • 1 tsp cinnamon
    • 1/2 tsp nutmeg
    • 1/2 tsp ginger
    • 1 tsp vanilla
    • 3 tbsp cornstarch
    • 1/4 cup aquafaba
    • 1/4 tsp cream of tartar


  1. Open the can of coconut milk and add most of it to a medium-sized saucepan over medium heat, reserving about 3 tablespoons. Add to the saucepan the pumpkin, spices, vanilla, maple syrup and bourbon (if using). Whisk well to combine and bring just up to the boil.
  2. Allow to simmer for about 5 minutes. In the mean time, mix the cornstarch with the remaining coconut milk, whisking well until no lumps remain.
  3. Slowly drizzly the cornstarch slurry into the pumpkin mixture, and continue to whisk until thickened. Remove from heat and allow to cool slightly while you whip the aquafaba.
  4. Place the aquafab and the cream of tartar (add a little sugar as well if you like) in the bowl of your stand mixer and beat until stiff peaks form (about 6-10 minutes). Reserve about a 1/2 cup of the whipped aquafaba for garnish, and then carefully fold the pumpkin mixture into the whipped aquafaba.
  5. Pour into individual ramekins (250 ml) and place in the fridge to set for at least an hour or two. Garnish with a dollop of whipped aquafaba, a sprinkle of cinnamon, and serve.





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