Upside Down Gingerbread Pear Cake (AIP, Paleo)

Upside Down Gingerbread Pear Cake (AIP, Paleo)

Slice of CakeGingerbread cake is a family tradition during the holiday season. We eat it on Christmas Day after we’re sufficiently sated on a lovely roast turkey dinner. The spices in the gingerbread warms our palates, tummies, and hearts!

This recipe is inspired by 1) memories of family and friends gathered around my parents’ dining table, munching on delish, warm squares of gingerbread cake and 2) the prettiness of “upside down” cakes. I especially love how the fruit caramelizes at the bottom of the pan as the cake bakes. Dreaminess, I tell ya.Pears in Pan

This Upside Down Gingerbread Pear Cake combines the happy recollections of loved ones enjoying those delightful steamy chunks of gingerbread cake with my penchant for all things caramelized. Of course, you can skip the pears all together and just make a classic, totes AIP gingerbread cake as another option.

Batter in PanEither way you swing it, you’ve got yourself delicious warm gingerbread cake. And that’s a good thing, to borrow from Lady Martha. 😉

5.0 from 2 reviews
Upside Down Gingerbread Pear Cake (AIP, Paleo)
Prep time
Cook time
Total time
Recipe type: Treats
Serves: 8
  • For the "Upside Down" Pears:
  • 1 pear, peeled, cored and sliced thin
  • ¼ tsp. cinnamon
  • ¼ tsp. ginger
  • 1 tsp. coconut oil, melted
  • 1 tsp. honey
  • For the Gingerbread Cake:
  • ½ c. coconut flour
  • ¼ c. arrowroot flour
  • 1 tsp. baking soda
  • ¼ tsp. salt
  • 1 tsp. cinnamon
  • 1 ½ tsp. ginger
  • ⅓ c. palm shortening, melted (liquid measure)
  • 1 tbsp. black strap molasses
  • ⅓ c. honey
  • 4 tbsp. applesauce
  • 1 tsp. apple cider vinegar
  • 2 tbsp. gelatin, plus ½ c. water (to make two gelatin eggs)
  1. Preheat the oven to 350 degrees. Lightly grease and line the bottom of a small 7½ inch round spring form cake pan with parchment paper cut to fit.
  2. Toss sliced pears with ¼ tsp. cinnamon, ¼ tsp. ginger. 1 tsp. coconut oil and honey.
  3. Arrange pear slices in a circular pattern at the bottom of the cake pan.
  4. In a small bowl mix together the coconut flour, arrowroot flour, baking soda, salt, cinnamon and ginger.
  5. In a larger mixing bowl with electric mixer combine the ⅓ cup melted oil, molasses, honey, and applesauce and cider vinegar.
  6. Put the ½ cup water in a small sauce pan. Sprinkle the gelatin over the water; stir and allow to "bloom" (soften and start to gel) for 5 minutes.
  7. While gelatin is blooming, add dry ingredients to wet ingredients and mix thoroughly.
  8. After the 5 minutes for blooming the gelatin has expired, turn heat to low so that the contents of the saucepan gently melt; this should take no more than 1 minute. Once melted, whisk vigorously until frothy (this is your egg replacer!) and add to cake mix. Combine well. Pour into prepared cake pan. Smooth top gently (see picture above).
  9. Bake for 45 minutes, until firm in the center.
  10. Remove from the oven and allow to cool for 30 minutes. After 30 minutes, gently invert and remove cake to allow to cool completely. Cooling overnight is recommended before cutting.
  11. Serve with whipped coconut cream and extra sprinkles of cinnamon.





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This article was written by

Martine Partridge, founder of Eat Heal Thrive, is an eater of whole, nourishing, real food. She is also a combatter of Crohn's Disease. Martine wholeheartedly believes that food is the fulcrum for good health and has had wonderful results in managing autoimmunity by eating to heal, and healing to thrive.

There are 18 comments for this article
  1. Alana at 10:45 pm

    Sooooo good! Martine, you’ve outdone yourself. My favorite AIP dessert ever. I made it in a slightly larger (I think 9″?) springform, since that’s all I had and it came out perfect. I know this recipe will be on repeat at my house! Thank you!!!

  2. Traci at 2:20 am

    I think I’m in love with you. Your site has some amazing recipes for things that I haven’t been able to eat for so long. I just found you so I haven’t tried them yet but I am on it! I have my eye on several of your recipes right now. Thank you and I see your on blog break right now so I hope you do come back soon! Mean while I’ll hang out here and make stuff:) So excited, ty!

  3. Meghan at 10:14 pm

    I gave this recipe a try for a special treat for my first birthday party since AIP. This cake is amazing! I scaled it up because my springform pan was bigger than called for, and I substituted lard for palm shortening, but it worked really well.

  4. Linda at 4:18 am

    I made this cake a few weeks ago, but left out the molasses and honey due to dietary issues, added in eggs, swapped coconut oil for the Palm shortening and also upped the ingredients to fill my pan. It’s beautiful and my daughter who is 13 tomorrow wants it as her cake to take and share with friends 🙂 thanks for a great recipe that’s very adaptable!

    • Martine Partridge Author at 6:25 pm

      Hi, Brunella. Thanks for stopping by the blog. 🙂 The home canned pears should be fine as long as they are slightly firmer in texture and well drained because any extra moisture (even a tiny bit) could affect end result.

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