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Vegan Pecan Upside Down Cake Recipe

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Discover the delightful Vegan Pecan Upside Down Cake, a moist and flavorful plant-based dessert featuring a caramelized pecan topping layered beneath a tender vanilla cake. Perfect for gatherings or a comforting treat, this cake combines the rich crunch of pecans with the subtle sweetness of maple syrup and warm spices, all baked to golden perfection.

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 (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 the pan: Preheat your 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 of the pan. For a shorter cake, you may use a 23cm (9-inch) pan.
  2. Make the pecan topping: In a small saucepan over medium heat, combine the vegan butter, light brown sugar, maple syrup, cinnamon, and salt. Stir until the butter melts and the sugar dissolves; if the sugar dissolves slowly, add a dash of dairy-free milk to smooth the mixture.
  3. Add pecans to caramel: Mix the chopped pecans into the caramel mixture, then spread this evenly over the bottom of the prepared cake pan. Place the pan in the freezer to allow the topping to set.
  4. Mix dry ingredients for cake: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
  5. Add wet ingredients: Stir in the dairy-free milk, neutral oil, cooled melted vegan butter, apple cider vinegar (or lemon juice), vanilla extract, and cinnamon into the dry ingredients until just combined. Avoid overmixing to keep the cake tender.
  6. Assemble the cake: Pour the batter carefully on top of the set pecan topping in the pan, spreading it evenly.
  7. Bake the cake: Place the cake in the oven and bake for 48 to 53 minutes (or 45 to 50 minutes if using a 9-inch pan). If the cake browns too quickly, tent it loosely with aluminum foil. The cake is done when golden brown and a toothpick inserted into the center comes out mostly clean.
  8. Cool and invert: Let the cake cool in the pan on a wire rack for 10 to 15 minutes. Then place a serving platter over the pan and quickly invert the cake so the pecan topping is now on top.
  9. Serve: Enjoy the cake warm or at room temperature. It pairs wonderfully with dairy-free vanilla ice cream or whipped dairy-free cream.
  10. Store leftovers: Store any leftover cake in an airtight container at room temperature for up to 2 days or in the refrigerator for 3 to 4 days. Reheat before serving or let come to room temperature. You can also freeze leftovers, although the pecan topping appearance may change.

Notes

  • Using a 9-inch cake pan will result in a shorter cake but allows more surface area for the topping.
  • If the sugar in the pecan topping doesn’t dissolve quickly, adding a splash of dairy-free milk helps create a smooth caramel.
  • For the milk, any plant-based milk such as almond, soy, oat, or coconut milk will work.
  • Allowing the pecan topping to set in the freezer aids in preventing it from mixing into the batter.
  • Apple cider vinegar or lemon juice helps activate the baking powder and improves cake rise but is optional.
  • To maintain the moistness of the cake, avoid overbaking and check doneness with a toothpick.
  • Leftover cake freezes well, although the pecan topping’s texture and appearance may change slightly.

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