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Vegan Pecan Upside Down Cake Recipe

Vegan Pecan Upside Down Cake
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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.

Nutrition

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