Go Back
–+ servings
Vegan Pecan Upside Down Cake

Vegan Pecan Upside Down Cake for Cozy Sweet Tooth Cravings

This Vegan Pecan Upside Down Cake is a delightful twist on pecan pie, perfect for cozy autumn indulgence.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 53 minutes
Cooling Time 15 minutes
Total Time 1 hour 28 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Topping
  • 1/2 cup Vegan Butter Can be replaced with coconut oil
  • 1 cup Light Brown Sugar Can substitute with coconut sugar
  • 1/4 cup Maple Syrup Agave syrup works as an alternative
  • 1 teaspoon Ground Cinnamon Ground nutmeg is an alternative
  • 1/4 teaspoon Salt Using sea salt gives a gourmet touch
  • 1 cup Chopped Pecans Can use walnuts or almonds instead
Cake
  • 1 cup All-purpose Flour Swap with gluten-free flour blend for gluten-free
  • 3/4 cup Granulated Sugar Reduce amount for less sweetness
  • 2 teaspoons Baking Powder
  • 1 cup Dairy-Free Milk Any non-dairy variety will do
  • 1/4 cup Neutral Flavored Oil Add more melted vegan butter if desired
  • 1 tablespoon Apple Cider Vinegar Can be replaced with lemon juice
  • 1 teaspoon Vanilla Extract Pure vanilla is preferred

Equipment

  • 8-inch round cake pan
  • mixing bowls
  • saucepan
  • whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 180°C (350°F) and line an 8-inch round cake pan with parchment paper, greasing it well.
  2. Melt vegan butter, light brown sugar, maple syrup, ground cinnamon, and a pinch of salt in a saucepan over medium heat until smooth. Fold in chopped pecans.
  3. Pour the pecan topping into the cake pan and freeze for 15-20 minutes to set.
  4. Combine dry ingredients: flour, granulated sugar, baking powder, and salt in a mixing bowl, whisking until mixed.
  5. In a separate bowl, mix dairy-free milk, neutral oil, apple cider vinegar, and vanilla extract until smooth, then add to dry ingredients.
  6. Pour batter over the pecan topping in the pan, ensuring even coverage.
  7. Bake in preheated oven for 48-53 minutes or until golden and a toothpick comes out mostly clean.
  8. Cool cake in the pan for 10-15 minutes, then invert onto a serving plate.
  9. Serve warm or at room temperature, optional with dairy-free ice cream or whipped coconut cream.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 180mgPotassium: 150mgFiber: 2gSugar: 18gCalcium: 2mgIron: 6mg

Notes

Ensure to chill the pecan topping for at least 15 minutes; this prevents it from moving when adding the batter. Store leftover cake in an airtight container for 2 days at room temperature or 3-4 days in the refrigerator.

Tried this recipe?

Let us know how it was!