Vegan Pecan Caramel Pear Upside Down Cake
This delicious upside down cake is not only festive but is totally delicious and made with healthy ingredients like Edward & Sons Organic Culinary Ginger Juice.
Recipe by @abouttosprout
The caramel base is sticky, ooey, and gooey, and made out of healthier ingredients than your typical caramel like coconut sugar, maple syrup, vegan butter, salt, and a tad of cinnamon. 
This cake is like the lovechild between a sticky bun and chocolate cake, simply irresistible.
Edward & Sons Organic Culinary Ginger Juice adds the perfect about of spice to get a genuine and true spiced chocolate cake!
Ingredients
Pecan Pear Caramel Topping
Spiced Ginger Chocolate Cake
Instructions
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Preheat oven to 350F and grease one 8 inch cake pan.
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Melt the butter in a small saucepan over low heat until just melted. Remove from heat and add coconut sugar, maple syrup, salt, and cinnamon.
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Whisk to combine and pour the caramel mixture on the bottom of your prepared pan.
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Peel, core, and slice the pears and layer them in a spiral on top of your caramel mixture. Then chop your pecans and add them on top of your pears.
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Sift together cake flour, cocoa powder, salt, cinnamon, and baking powder in a medium bowl.
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In a separate large bowl, whisk together nut milk, oil, coconut sugar, ginger juice, and vanilla.
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Slowly add dry ingredients to wet until smooth and combined and pour batter on top of pecan pear caramel mixture.
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Bake for 40 minutes, remove from oven and let cool almost completely until you flip it. Caramel may ooze, but that’s the beauty of a gooey caramel pear upside down cake and let cool. Top with a scoop of your favorite vanilla ice cream!
