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Vegan Pecan Upside Down Cake

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4.3 from 13 reviews

This Vegan Pecan Upside Down Cake is a delightful plant-based twist on the classic dessert, featuring a rich caramel pecan topping and a moist, fluffy vanilla cake base. Perfectly balanced with warm spices like cinnamon and nutmeg, this cake is baked to golden perfection and served upside down for a visually stunning presentation. Ideal for vegan and dairy-free diets, it makes a great treat for any occasion.

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 (and 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 pan: Preheat your oven to 180°C (350°F). Line the bottom of a 20cm (8-inch) round cake pan (at least 6cm or 2.5-inch tall) with parchment paper. Grease the parchment paper and sides generously to prevent sticking. For a shorter cake, a 23cm (9-inch) pan can also be used.
  2. Make pecan topping: In a small saucepan over medium heat, combine vegan butter, light brown sugar, maple syrup, ground cinnamon, and salt. Stir gently until the butter melts and sugar dissolves. If sugar takes longer to dissolve, add a splash of milk and stir until smooth.
  3. Add pecans: Stir the chopped pecans into the warm caramel mixture, ensuring they are fully coated. Spread this topping evenly over the prepared cake pan bottom. Place the pan in the freezer to help the topping set firmly.
  4. Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
  5. Combine wet ingredients: In a separate bowl or measuring jug, mix the dairy-free milk, neutral oil, melted vegan butter (cooled), apple cider vinegar (or lemon juice), vanilla extract, and ground cinnamon.
  6. Make batter: Pour the wet ingredients into the bowl with dry ingredients. Gently mix until just combined, ensuring not to overwork the batter.
  7. Assemble cake: Pour the cake batter over the chilled pecan topping in the cake pan, smoothing the surface with a spatula.
  8. Bake: Place the cake in the preheated oven and bake for 48-53 minutes (or 45-50 minutes if using a 9-inch pan). If the top browns too quickly, tent with foil to prevent burning. The cake is done when the surface is light golden brown and a toothpick inserted near the center comes out mostly clean with a few moist crumbs.
  9. Cool and invert: Allow the cake to cool in the pan on a wire rack for 10-15 minutes. Then, place a serving plate on top of the pan and quickly invert the cake onto the plate, revealing the beautiful pecan topping.
  10. Serve and store: Serve warm or at room temperature, optionally with dairy-free vanilla ice cream or whipped cream. Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for 3-4 days. Reheat gently before serving. The cake can be frozen, though the topping appearance may change.

Notes

  • For a shorter, wider cake, use a 23cm (9-inch) pan and reduce baking time to 45-50 minutes.
  • If the sugar in the topping mixture takes too long to dissolve, adding a splash of dairy-free milk helps it melt smoothly.
  • Use room temperature dairy-free milk for better batter consistency.
  • Do not overmix the batter to keep the cake light and fluffy.
  • The apple cider vinegar or lemon juice is optional but helps create a tender crumb by reacting with the baking powder.
  • Store cake in airtight containers to maintain moisture, and warm gently when serving leftovers.
  • Freezing the cake can change the topping’s texture and appearance but is suitable for longer storage.

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