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Vegan Pecan Upside Down Cake

Decadent Vegan Pecan Upside Down Cake for Cozy Evenings

A delightful Vegan Pecan Upside Down Cake that combines indulgent flavors and a comforting texture, 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 Nutrition Notes

Ingredients
  

For the Pecan Topping
  • 1/2 cup Vegan Butter Coconut oil can be used as a substitute.
  • 1 cup Light Brown Sugar Coconut sugar can be used for a richer taste.
  • 1/4 cup Maple Syrup Corn syrup can work in a pinch.
  • 1 teaspoon Ground Cinnamon Ground nutmeg can be used as an alternative.
  • 1 pinch Salt Sea salt enhances flavor.
  • 1 cup Chopped Pecans Walnuts or almonds can be substituted.
For the Cake Batter
  • 1 1/2 cups All-Purpose Plain Flour Use a gluten-free blend for a suitable option.
  • 1 cup Granulated Sugar Coconut sugar can be used as a substitute.
  • 2 teaspoons Baking Powder Fresh is best for effective leavening.
  • 1 cup Dairy-Free Milk Any plant-based milk works well.
  • 1/2 cup Neutral Flavored Oil Melted vegan butter can be used for richness.
  • 1 tablespoon Apple Cider Vinegar Optional, but helps enhance rise and texture.
  • 2 teaspoons Vanilla Extract

Equipment

  • 8-inch round cake pan
  • medium saucepan
  • large mixing bowl
  • Whisk
  • Parchment Paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 180°C (350°F) and prepare an 8-inch round cake pan by lining it with parchment paper and greasing the sides.
  2. Melt vegan butter in a medium saucepan over medium heat. Stir in light brown sugar, maple syrup, salt, and ground cinnamon. Cook until smooth and bubbling, about 3-5 minutes. Remove from heat, fold in chopped pecans, and spread into the bottom of the prepared pan.
  3. In a large bowl, whisk together flour, granulated sugar, and baking powder. In another bowl, combine dairy-free milk, oil, vanilla extract, and apple cider vinegar. Pour wet ingredients into dry and mix gently until just combined.
  4. Pour the cake batter over the pecan topping in the prepared pan, starting around the perimeter to avoid disturbing the topping.
  5. Bake for 48-53 minutes, or until golden brown and a toothpick comes out mostly clean.
  6. Cool in the pan for 10-15 minutes before flipping onto a serving plate to remove the pan and parchment.
  7. Serve warm or at room temperature, optionally with dairy-free ice cream or whipped coconut cream.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gSodium: 150mgPotassium: 200mgFiber: 2gSugar: 15gCalcium: 2mgIron: 8mg

Notes

Allow the pecan topping to set in the freezer for at least 20 minutes. Use an oven thermometer to ensure your oven is at the correct temperature. Sifting dry ingredients helps avoid dense spots. Grease the pan generously to prevent sticking. Let the cake cool before flipping to avoid crumbling.

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