Description
Vegan pecan upside-down cake recipe. Easy & delicious dessert. Perfectly caramelized, moist, and dairy-free. Simple baking with stunning results.
Ingredients
Scale
- For the Pecan Topping:
- 1/4 cup vegan butter
- 1/2 cup packed brown sugar
- 2 tablespoons pure maple syrup
- 1 1/2 cups pecan halves
- For the Vegan Cake Batter:
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsweetened almond milk
- 1 tablespoon apple cider vinegar
- 1/3 cup neutral oil
- 1 tablespoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line the bottom of a 9-inch cake pan with parchment paper and grease the sides.
- Make the topping: Melt vegan butter in a saucepan. Whisk in brown sugar and maple syrup until smooth and bubbling. Pour into the prepared pan and arrange pecans on top.
- Create the ‘buttermilk’: Stir almond milk and apple cider vinegar together and let sit for 5 minutes.
- Whisk together the flour, sugar, baking soda, and salt in a large bowl.
- Pour the almond milk mixture, oil, and vanilla into the dry ingredients. Gently whisk until just combined.
- Pour the batter over the pecans in the pan and spread evenly. Bake for 30-35 minutes, or until a toothpick comes out clean.
- Let the cake cool in the pan on a wire rack for 10 minutes. Then, place a serving plate over the pan and confidently flip it over. Gently lift the pan and peel off the parchment paper.
Notes
A surprisingly simple and completely plant-based dessert featuring a moist vanilla cake with a sticky, buttery pecan and caramel topping. This impressive vegan cake is the ultimate cozy comfort food.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 8 servings
- Calories: 420 calories
- Sugar: 35 grams
- Fat: 22 grams
- Carbohydrates: 55 grams
- Fiber: 2 grams
- Protein: 4 grams