Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Vegan Pecan Upside Down Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Vegan Pecan Upside Down Cake is a cozy, rustic dessert that captures the essence of pecan pie in cake form. With a gooey, caramelized pecan topping and a soft, buttery vanilla cake infused with maple syrup and cinnamon, it's perfect for fall gatherings or holiday dinners.

  • 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 (or 1/8 teaspoon ground nutmeg)
  • 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 extract
  • 1/8 teaspoon ground cinnamon or nutmeg

Instructions

  1. Preheat oven to 350°F (180°C). Line the bottom of a 20cm (8-inch) round cake pan with parchment paper and generously grease the sides and base.
  2. Make the pecan topping: In a small saucepan over medium heat, combine vegan butter, brown sugar, maple syrup, cinnamon, and salt. Stir until butter melts and sugar dissolves (add a splash of milk if needed). Stir in pecans, then spread the mixture evenly over the prepared cake pan. Freeze to set.
  3. Make the cake batter: In a large bowl, whisk together flour, sugar, baking powder, salt, and cinnamon. Add dairy-free milk, oil, melted vegan butter, apple cider vinegar, and vanilla. Mix until just combined.
  4. Remove the cake pan from the freezer and pour the cake batter evenly over the pecan topping.
  5. Bake for 48–53 minutes (45–50 minutes if using a 9-inch pan), or until golden brown and a toothpick inserted comes out mostly clean.
  6. Let cool in the pan on a wire rack for 10–15 minutes. Place a serving platter over the cake and invert to release. Serve warm or at room temperature.
  7. Optional: Top with dairy-free whipped cream or ice cream for extra indulgence.

Notes

  • Use a 9-inch pan for a thinner cake. Increase topping amounts slightly for more coverage (see original notes).
  • Store at room temperature up to 2 days, or refrigerate for 3–4 days. Reheat before serving for best texture.
  • This cake freezes well, though the topping may appear different once thawed.
  • Author: AVA
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Bake
  • Cuisine: American
  • Diet: Vegan

Nutrition

  • Serving Size: 1 slice
  • Calories: 390
  • Sugar: 26g
  • Sodium: 160mg
  • Fat: 22g
  • Saturated Fat: 4g
  • Unsaturated Fat: 17g
  • Trans Fat: 0g
  • Carbohydrates: 44g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 0mg

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