This vegan dessert combines the rich flavors of chocolate, ginger, caramel, pears, and pecans for a deliciously decadent treat. The upside-down presentation adds a touch of elegance, making it perfect for special occasions or as a delightful indulgence any day.

Ingredients: 1 cup all-purpose flour. 1/2 cup cocoa powder. 1 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup brown sugar. 1/4 cup coconut oil, melted. 1/2 cup almond milk. 1 tsp vanilla extract. 2 pears, peeled and thinly sliced. 1/2 cup pecans, chopped. 1/4 cup maple syrup. 1/4 cup coconut sugar. 1/4 cup coconut cream. 1 tsp ground ginger. 1/2 cup vegan chocolate chips.

Instructions: Warm the oven up to 175F 350C. Put flour, cocoa powder, baking powder, baking soda, salt, and brown sugar in a bowl and mix them together. Melt the coconut oil and mix it with the almond milk and vanilla extract. Mix everything together well. Put the ground ginger, maple syrup, coconut sugar, and coconut cream in a different bowl. To make the caramel sauce, stir everything together until it's smooth. Put the caramel sauce in the bottom of a cake pan that has been greased. Put chopped pecans and sliced pears on top of the caramel sauce. Spread out the vegan chocolate chips on top of the pecans and pears. Place the pear and pecan layer in the cake pan first, then pour the ginger chocolate cake batter on top of it. After the oven is hot, bake it for 30 to 35 minutes, or until a toothpick stuck in the middle comes out clean. After the cake is done, take it out of the oven and let it cool for ten minutes. Carefully flip the cake over onto a serving plate so that the pecans, caramel, and pears can form the topping.

Prep Time: 20 minutes

Cook Time: 35 minutes

This vegan dessert combines the rich flavors of chocolate, ginger, caramel, pears, and pecans for a deliciously decadent treat. The upside-down presentation adds a touch of elegance, making it perfect for special occasions or as a delightful indulgence any day.

Ingredients: 1 cup all-purpose flour. 1/2 cup cocoa powder. 1 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup brown sugar. 1/4 cup coconut oil, melted. 1/2 cup almond milk. 1 tsp vanilla extract. 2 pears, peeled and thinly sliced. 1/2 cup pecans, chopped. 1/4 cup maple syrup. 1/4 cup coconut sugar. 1/4 cup coconut cream. 1 tsp ground ginger. 1/2 cup vegan chocolate chips.

Instructions: Warm the oven up to 175F 350C. Put flour, cocoa powder, baking powder, baking soda, salt, and brown sugar in a bowl and mix them together. Melt the coconut oil and mix it with the almond milk and vanilla extract. Mix everything together well. Put the ground ginger, maple syrup, coconut sugar, and coconut cream in a different bowl. To make the caramel sauce, stir everything together until it's smooth. Put the caramel sauce in the bottom of a cake pan that has been greased. Put chopped pecans and sliced pears on top of the caramel sauce. Spread out the vegan chocolate chips on top of the pecans and pears. Place the pear and pecan layer in the cake pan first, then pour the ginger chocolate cake batter on top of it. After the oven is hot, bake it for 30 to 35 minutes, or until a toothpick stuck in the middle comes out clean. After the cake is done, take it out of the oven and let it cool for ten minutes. Carefully flip the cake over onto a serving plate so that the pecans, caramel, and pears can form the topping.

Prep Time: 20 minutes

Cook Time: 35 minutes

This vegan dessert combines the rich flavors of chocolate, ginger, caramel, pears, and pecans for a deliciously decadent treat. The upside-down presentation adds a touch of elegance, making it perfect for special occasions or as a delightful indulgence any day.

Ingredients: 1 cup all-purpose flour. 1/2 cup cocoa powder. 1 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup brown sugar. 1/4 cup coconut oil, melted. 1/2 cup almond milk. 1 tsp vanilla extract. 2 pears, peeled and thinly sliced. 1/2 cup pecans, chopped. 1/4 cup maple syrup. 1/4 cup coconut sugar. 1/4 cup coconut cream. 1 tsp ground ginger. 1/2 cup vegan chocolate chips.

Instructions: Warm the oven up to 175F 350C. Put flour, cocoa powder, baking powder, baking soda, salt, and brown sugar in a bowl and mix them together. Melt the coconut oil and mix it with the almond milk and vanilla extract. Mix everything together well. Put the ground ginger, maple syrup, coconut sugar, and coconut cream in a different bowl. To make the caramel sauce, stir everything together until it's smooth. Put the caramel sauce in the bottom of a cake pan that has been greased. Put chopped pecans and sliced pears on top of the caramel sauce. Spread out the vegan chocolate chips on top of the pecans and pears. Place the pear and pecan layer in the cake pan first, then pour the ginger chocolate cake batter on top of it. After the oven is hot, bake it for 30 to 35 minutes, or until a toothpick stuck in the middle comes out clean. After the cake is done, take it out of the oven and let it cool for ten minutes. Carefully flip the cake over onto a serving plate so that the pecans, caramel, and pears can form the topping.

Prep Time: 20 minutes

Cook Time: 35 minutes