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Vegan Pecan Upside Down Cake

Delicious Vegan Pecan Upside Down Cake You'll Crave!

This Vegan Pecan Upside Down Cake is a warm, comforting dessert you'll crave, combining maple syrup, pecans, and cinnamon for a delightful experience.
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Prep Time 25 minutes
Cook Time 50 minutes
Cooling Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Topping
  • 1/2 cup Vegan Butter Consider coconut oil as a substitute if desired.
  • 1 cup Light Brown Sugar
  • 1/2 cup Maple Syrup A wonderful alternative to corn syrup.
  • 1 teaspoon Ground Cinnamon Feel free to swap for nutmeg if preferred.
  • 1 cup Chopped Pecans Walnuts or almonds can be great alternatives.
For the Cake
  • 1 1/2 cups All-Purpose Flour No direct substitutes unless using gluten-free blends.
  • 3/4 cup Granulated Sugar
  • 1 tablespoon Baking Powder
  • 1 cup Dairy-Free Milk Using room temperature enhances results.
  • 1/3 cup Neutral Oil Melted vegan butter can also be used.
  • 1 tablespoon Apple Cider Vinegar Optional but improves texture.
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Ground Cinnamon Mirrors its role in the topping.

Equipment

  • Oven
  • saucepan
  • Mixing bowls
  • cake pan
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (180°C) and prepare your cake pan by lining the bottom with parchment paper and greasing the sides.
  2. In a medium saucepan, combine the vegan butter, light brown sugar, maple syrup, ground cinnamon, and a pinch of salt over medium heat, stirring until melted and combined, about 3–5 minutes.
  3. Remove from heat and fold in the chopped pecans, coating them thoroughly. Spread the mixture evenly in the prepared pan and freeze for about 10 minutes.
  4. In a large mixing bowl, whisk together the dry ingredients: flour, granulated sugar, baking powder, and ground cinnamon.
  5. In another bowl, mix the wet ingredients: dairy-free milk, neutral oil, and vanilla extract. Add apple cider vinegar if using. Combine gently with the dry ingredients until just mixed.
  6. Pour the batter over the pecan topping in the pan, spreading it evenly without disturbing the topping.
  7. Bake in the preheated oven for 45–53 minutes, checking for doneness with a toothpick.
  8. Cool in the pan for about 10–15 minutes before flipping it onto a serving platter to reveal the pecan topping.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 36gProtein: 3gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gSodium: 200mgPotassium: 150mgFiber: 2gSugar: 18gCalcium: 2mgIron: 6mg

Notes

Ensure layers do not merge by cooling the pecan topping before adding the batter. Use a serrated knife for clean slices and tent with foil if browning too quickly.

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