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Vegan Pecan Upside Down Cake

Vegan Pecan Upside Down Cake That's Perfectly Gooey and Delicious

Enjoy a Vegan Pecan Upside Down Cake that blends the essence of classic pecan pie with a delightful twist, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 53 minutes
Cooling Time 15 minutes
Total Time 1 hour 23 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Topping
  • 1/4 cup Vegan Butter can substitute with coconut oil
  • 1 cup Light Brown Sugar
  • 1/2 cup Maple Syrup
  • 1 teaspoon Ground Cinnamon
  • a pinch Salt use unsalted butter
  • 1 cup Chopped Pecans can swap for walnuts or almonds
For the Cake
  • 1 1/2 cups All-Purpose Plain Flour can replace with gluten-free blend
  • 1 cup Granulated Sugar
  • 1 tablespoon Baking Powder
  • 1 cup Dairy-Free Milk at room temperature
  • 1/3 cup Neutral Flavored Oil light olive or canola oil work well
  • 1 tablespoon Apple Cider Vinegar optional
  • 1 teaspoon Vanilla Extract

Equipment

  • 8-inch round cake pan
  • Saucepan
  • mixing bowls
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 180°C (350°F) and prepare an 8-inch round cake pan by greasing it with vegan butter and lining the bottom with parchment paper.
  2. In a saucepan, combine 1/4 cup of vegan butter, 1 cup of light brown sugar, 1/2 cup of maple syrup, 1 teaspoon of ground cinnamon, and a pinch of salt. Heat over medium heat until smooth and bubbly, then stir in 1 cup of chopped pecans.
  3. Spread the pecan topping evenly in the prepared cake pan and freeze for about 10 minutes to set.
  4. In a mixing bowl, sift together 1 1/2 cups of all-purpose flour, 1 cup of granulated sugar, and 1 tablespoon of baking powder. In another bowl, whisk together 1 cup of dairy-free milk, 1/3 cup of neutral oil, 1 teaspoon of vanilla extract, and 1 tablespoon of apple cider vinegar.
  5. Pour the wet ingredients into the dry ingredients, folding gently until just combined. Be careful not to overmix.
  6. Pour the batter over the chilled pecan topping in the cake pan and smooth the top with a spatula. Bake for 48-53 minutes or until golden brown.
  7. Let it cool in the pan for 10-15 minutes before inverting it onto a serving plate.
  8. Serve warm or at room temperature, optionally with dairy-free vanilla ice cream.

Notes

Consider using a taller cake pan to avoid overflow and ensure the pecan topping is fully chilled before adding the batter for the best texture.