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Vegan Pecan Upside Down Cake

Delicious Vegan Pecan Upside Down Cake for Cozy Gatherings

This Vegan Pecan Upside Down Cake blends classic pecan pie flavors with a plant-based twist, perfect for gatherings.
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Prep Time 15 minutes
Cook Time 53 minutes
Chilling Time 15 minutes
Total Time 1 hour 23 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Topping
  • 1/2 cup Vegan Butter Can be substituted with coconut oil and a splash of dairy-free milk.
  • 1/2 cup Light Brown Sugar Coconut sugar can be used as an alternative.
  • 1/3 cup Maple Syrup Agave syrup can be tried but alters the flavor.
  • 1 tsp Ground Cinnamon Nutmeg can be used as a substitute.
  • 1/4 tsp Salt Enhances the sweetness.
  • 1 cup Chopped Pecans Walnuts or almonds can be swapped.
For the Cake Batter
  • 2 cups All-Purpose Flour Gluten-free all-purpose flour works well as a substitute.
  • 1 cup Granulated Sugar Adjust as needed for dietary preferences.
  • 1 tbsp Baking Powder Essential for fluffiness.
  • 1 cup Dairy-Free Milk Use almond, oat, or any preferred nondairy milk.
  • 1/3 cup Neutral Oil Melted vegan butter can substitute.
  • 1 tbsp Apple Cider Vinegar Enhances flavor; lemon juice works too.
  • 1 tsp Vanilla Extract Adds a lovely aroma.

Equipment

  • 8-inch round cake pan
  • Medium saucepan
  • Large mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 180°C (350°F) and prepare an 8-inch round cake pan with parchment paper and vegan butter or oil.
  2. Combine vegan butter, light brown sugar, maple syrup, ground cinnamon, and salt in a saucepan over medium heat, stirring until melted. Add chopped pecans, mix, and pour into the pan. Chill for 10-15 minutes.
  3. In a large bowl, sift the all-purpose flour, granulated sugar, baking powder, and salt. Whisk until blended.
  4. In another bowl, whisk together dairy-free milk, neutral oil, apple cider vinegar, and vanilla extract until smooth.
  5. Gently fold the wet ingredients into the dry ingredients until just combined, avoiding over-mixing.
  6. Pour the batter over the chilled pecan topping, spreading it evenly.
  7. Bake in the preheated oven for 48-53 minutes until golden brown and a toothpick comes out clean.
  8. Cool in the pan for 10-15 minutes, then invert onto a serving plate to release.
  9. Serve warm, possibly with dairy-free ice cream or whipped cream.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 32gProtein: 3gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gSodium: 200mgPotassium: 150mgFiber: 2gSugar: 15gCalcium: 2mgIron: 4mg

Notes

Ensure the topping is chilled to maintain its presentation. Avoid overmixing; use room temperature ingredients for a smoother batter. Store leftovers in an airtight container.

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