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Cleo is in the Bluedot Kitchen adding grated pears to a bowl with her cake batter.

Cleo’s Clean Cooking: Ginger-Spiced Pear Upside-Down Cake

  • Author: Cleo Carney


Serves 12-14


Units Scale
  • 1 tablespoon olive oil (and some for greasing)
  • 1 teaspoon vanilla extract
  • 7 ounces (scant 1 cup) unsweetened almond milk
  • 3/4 cup coconut sugar
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/2 teaspoon ground nutmeg
  • 1 1/4 cups buckwheat flour
  • 1 cup almond flour
  • 1/2 cup oat flour
  • 1/2 cup raisins
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 apples, grated (about 2 cups)
  • 1 pear, sliced
  • 1 tablespoon flaked almonds, for sprinkling on top (optional)


  1. Preheat your oven to 375ºF and grease an 8 x 8 inch cake tin.
  2. In a large bowl, whisk together the olive oil, vanilla extract, almond milk, coconut sugar, and spices. Add your oat, buckwheat, and almond flours. Stir to combine and add baking powder and baking soda.
  3. Fold the grated apples and raisins into the mixture.
  4. Arrange pear slices on the bottom of the greased cake tin, then carefully pour your batter on top (try not to move the pears).
  5. Bake for 45 minutes, or until a knife inserted comes out clean.
  6. Allow the cake to cool on a wire rack for at least 10 minutes before removing the cake from the tin. To remove, carefully flip the cake onto a large plate.
  7. Garnish with the flaked almonds. Cut into slices and enjoy!