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Vegan Pecan Upside Down Cake Recipe

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4.4 from 4 reviews

This Vegan Pecan Upside Down Cake is a delightful dairy-free dessert featuring a rich pecan topping caramelized with brown sugar and maple syrup. The moist vanilla cake is infused with warm cinnamon and perfectly baked to golden brown, making it a delicious, plant-based treat perfect 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:

  • 1 3/4 cups (220g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 2 1/4 teaspoons baking powder
  • 1/8 teaspoon salt (if using unsalted vegan butter)
  • 3/4 cup (190g) dairy-free milk, room temperature
  • 1/4 cup (55g) neutral-flavored oil
  • 1/4 cup (55g) melted and cooled vegan butter (or extra oil)
  • 1 teaspoon apple cider vinegar (optional)
  • 1 teaspoon vanilla paste
  • 1/8 teaspoon ground cinnamon

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (180°C). Line the bottom of an 8-inch (20cm) round cake pan with parchment paper and generously grease the sides and base to prevent sticking.
  2. Make the Pecan Topping: In a small saucepan over medium heat, combine the vegan butter, brown sugar, maple syrup, cinnamon, and salt. Stir continuously until the butter melts and the sugar dissolves completely. If the mixture is too thick, add a splash of dairy-free milk to loosen it. Stir in the chopped pecans evenly, then spread this mixture uniformly over the bottom of the prepared cake pan. Place the pan in the freezer to set the topping.
  3. Prepare Cake Batter: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and cinnamon until well combined. Add the dairy-free milk, neutral-flavored oil, melted and cooled vegan butter (or extra oil), apple cider vinegar (if using), and vanilla paste. Mix gently until the batter comes together without overmixing.
  4. Combine and Bake: Remove the cake pan from the freezer, pour the cake batter evenly over the set pecan topping, smoothing the surface as needed. Bake in the preheated oven for 48 to 53 minutes (or 45 to 50 minutes if using a 9-inch pan), until the top is golden brown and a toothpick inserted into the center comes out mostly clean.
  5. Cool and Invert: Allow the cake to cool in the pan on a wire rack for 10 to 15 minutes. Carefully place a serving platter over the pan and invert the cake to release the pecan topping side. Serve the cake warm or at room temperature.
  6. Optional Serving Suggestion: For extra indulgence, top the cake with dairy-free whipped cream or vegan ice cream before serving.

Notes

  • Use parchment paper and greasing to ensure the cake releases easily from the pan.
  • Freezing the pecan topping helps it set and keep its shape when inverted.
  • Apple cider vinegar is optional but helps activate baking powder and adds lightness to the cake.
  • Check doneness by inserting a toothpick; it should come out mostly clean with a few moist crumbs.
  • Let the cake cool slightly to prevent the topping from sticking to the pan when flipped.
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

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