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Vegan Pecan Upside Down Cake Recipe

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4 from 23 reviews

This Vegan Pecan Upside Down Cake is a delightful dairy-free dessert featuring a rich, caramelized pecan topping atop a moist vanilla cake. Perfectly balanced with warm spices and sweet maple syrup, this cake is baked to golden perfection and can be enjoyed warm or at room temperature with dairy-free ice cream or cream.

  • Total Time: 1 hour 5 minutes
  • Yield: 10 servings

Ingredients

Pecan Topping

  • 1/2 cup (115g) vegan butter
  • 1/3 cup (65g) packed light brown sugar
  • 3 tablespoons (65g) maple syrup
  • 1/4 teaspoon ground cinnamon (or 1/8 teaspoon ground nutmeg)
  • 1/8 teaspoon salt
  • 1 cup (105g) chopped pecans

Vanilla Cake Batter

  • 1 3/4 cups (220g) all-purpose plain flour
  • 1 cup (200g) granulated sugar
  • 2 1/4 teaspoons baking powder
  • 1/8 teaspoon salt (if using unsalted butter)
  • 3/4 cup (180g) dairy-free milk (room temperature)
  • 1/4 cup (55g) neutral flavored oil
  • 1/4 cup (55g) melted vegan butter (and cooled, or extra oil)
  • 1 teaspoon apple cider vinegar (or lemon juice, optional)
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon ground cinnamon (or ground nutmeg)

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 180°C (350°F). Line the bottom of a 20cm (8-inch) round cake pan with parchment paper and generously grease the parchment and sides. Alternatively, use a 23cm (9-inch) pan for a shorter cake.
  2. Prepare the Pecan Topping: In a small saucepan over medium heat, combine vegan butter, light brown sugar, maple syrup, cinnamon, and salt. Stir until the butter melts and the sugar is mostly dissolved. If it takes longer, add a splash of milk to smooth it out.
  3. Add Pecans and Spread: Mix chopped pecans into the caramel mixture. Spread this topping evenly over the bottom of the prepared pan. Place the pan in the freezer to set the topping while preparing the cake batter.
  4. Make the Cake Batter: In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt until combined. Add the dairy-free milk, oil, melted vegan butter, apple cider vinegar, vanilla extract, and ground cinnamon. Mix until just combined, taking care not to overmix.
  5. Assemble and Bake: Pour the batter over the frozen pecan topping in the cake pan. Bake for 48-53 minutes (or 45-50 minutes for a 9-inch pan). If the cake browns too quickly, tent with foil. The cake is done when golden brown on top and a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
  6. Cool and Serve: Let the cake cool in the pan on a wire rack for 10-15 minutes. Place a serving platter on top and invert the cake quickly. Serve warm or room temperature, ideally with dairy-free ice cream or whipped cream.
  7. Storage: Store leftovers in an airtight container at room temperature for up to 2 days, refrigerated for 3-4 days, or freeze for longer storage. Reheat gently before serving to restore softness.

Notes

  • Using a 9-inch (23cm) pan will yield a shorter cake that may bake slightly faster. Adjust baking time accordingly.
  • Apple cider vinegar or lemon juice helps the cake rise by reacting with baking powder but is optional.
  • If the caramel topping takes too long to dissolve the sugar, adding a dash of dairy-free milk helps achieve a smooth consistency.
  • Be careful not to overmix the batter to keep the cake tender and light.
  • Freezing the cake may change the texture and appearance of the pecan topping but the flavor remains delicious.
  • Serve with your favorite dairy-free vanilla ice cream or whipped cream for an extra treat.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Find it online: https://ellarecipe.com/vegan-pecan-upside-down-cake-recipe/