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Upside down chocolate pear cake

Upside Down Chocolate Pear Cake

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Easy upside down chocolate pear cake recipe without flour or butter. The cake's intense chocolate flavor is rounded off by the mild flavor of the pears.
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Prep Time: 15 minutes
Baking Time: 40 minutes
Total Time: 55 minutes
Servings: 6
Author: Eloïse Jennes


  • 200 g chocolate 70% cocoa content
  • 3 eggs
  • 100 g brown sugar
  • 40 g corn starch
  • 1 teaspoon baking powder gluten free
  • ½ teaspoon baking soda
  • 130 g pear puree (baby food) or apple sauce
  • 3 tablespoon coconut oil room temperature
  • 1-2 pears depending on the size
  • 2 teaspoon cocoan powder optional


  • Preheat the oven to 180°C.
  • Grease a round springform cake pan with a little coconut oil.
  • Melt the chocolate over low heat or in the microwave (30 seconds at a time at 650W). Set aside to cool.
  • In a large bowl, mix the eggs with the sugar. Add the corn starch, baking powder and baking soda and combine.
  • Finally, add the pear puree, the coconut oil and the melted chocolate. Combine.
  • Wash the pears and cut them in thin slices. Place the pears in a circle at the bottom of the springform. Cover with cake batter. Gently tap the springform on the countertop to spread out the cake batter evenly.
  • Bake for 40 to 45 minutes or until a tester comes out clean.
  • Let cool completely. Then, open the springform. Place a plate onto the cake and flip it.
    Sprinkle with cocoa powder to obtain a shaded effect.


*Store the chocolate cake in an air-tight cake box in a cold and dark place. Do not store it in the fridge and do not freeze it.
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