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Vegan Pecan Upside Down Cake Recipe

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4.4 from 15 reviews

This Vegan Pecan Upside Down Cake is a deliciously moist and flavorful dessert featuring a caramelized pecan topping and a tender vanilla cake. Perfectly baked to golden perfection, it caters to vegan diets without compromising on taste, making it a delightful treat for any occasion.

  • Total Time: 1 hour 10 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
  • 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 flavoring
  • 1/8 teaspoon ground cinnamon

Instructions

  1. Preheat the Oven
    Set your oven to 180°C (350°F). Prepare an 8-inch (20cm) round cake pan by lining the bottom with parchment paper and generously greasing it along with the sides. A 9-inch pan can be used for a shorter cake as an alternative.
  2. Prepare the Pecan Topping
    In a small saucepan over medium heat, combine vegan butter, brown sugar, maple syrup, ground cinnamon, and salt. Stir until the butter melts and sugar dissolves completely. If the sugar dissolves slowly, add a splash of dairy-free milk to smooth the mixture.
  3. Add Pecans
    Stir chopped pecans into the caramel mixture evenly. Spread this mixture over the bottom of the prepared cake pan. Place the pan in the freezer briefly to allow the topping to set while you prepare the batter.
  4. Prepare Cake Batter
    In a large bowl, whisk together flour, granulated sugar, baking powder, salt, and ground cinnamon until thoroughly mixed. In a separate bowl, combine dairy-free milk, neutral oil, melted vegan butter, apple cider vinegar, and vanilla flavoring. Add the wet ingredients to the dry ingredients and mix just until combined to avoid overmixing.
  5. Assemble and Bake
    Pour the batter gently over the set pecan topping in the cake pan. Bake for 48-53 minutes (or 45-50 minutes if using a 9-inch pan). If browning occurs too rapidly, tent with aluminum foil. Cake is done when the top is golden and a toothpick inserted comes out with a few moist crumbs.
  6. Cool and Serve
    Allow the cake to cool in the pan on a wire rack for 10-15 minutes. Flip the cake onto a serving plate carefully to reveal the pecan topping. Serve warm or at room temperature with vegan vanilla ice cream or whipped dairy-free cream for an indulgent experience.
  7. Storage
    Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for 3-4 days. Reheat gently before serving. Freezing is possible but may alter topping texture and appearance.

Notes

  • For a shorter cake, use a 9-inch cake pan instead of 8-inch.
  • If sugar is slow to dissolve in the caramel, add a dash of dairy-free milk to smooth it out.
  • Do not overmix the cake batter to keep the texture light and tender.
  • The topping sets best if chilled briefly before adding the batter.
  • Reheating in the microwave restores warmth and softness to leftovers.
  • Freezing changes the appearance of the pecan topping but does not affect taste significantly.
  • Author: Maya
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

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