This Caramel Pecan Upside Down Cake is perfect for Fall and the Holiday Season. Tender vanilla crumb topped with sweet caramel pecans is made 100% vegan.
Sweet and tender vegan buttery vanilla cake topped with crunchy candy coated pecans. This coffee cake will quickly convert any non-believer that vegan desserts are just as delicious as their dairy filled counterparts.
Inspired by my Vegan Banana Upside Down Cake, this pecan version gives the cake a fun Fall twist.
You are going to love it!
INGREDIENTS YOU’LL NEED TO MAKE PECAN UPSIDE DOWN CAKE
Make sure all the ingredients are at room temperature before you begin baking. This will ensure that everything mixes evenly.
For the caramelized pecans you will need:
- pecans – I used whole organic pecans and roughly chopped them
- vegan butter – I prefer to use vegan butter in stick form like Earth Balance
- organic light brown sugar – I used light brown sugar but dark brown sugar or even coconut sugar will work here
For the cake you will need:
- all purpose baking flour – I used King Arthur brand
- tapioca starch/flour – or you could use corn starch
- organic cane sugar – sugars provide more than sweetness, it lends to the overall texture as well
- vegan butter – I like to use vegan butter in stick form when baking so brands such as Earth balance and Melt are best
- plant milk – I used almond milk
- unsweetened applesauce – this replaces the eggs that would typically be needed in a cake or you could also use a vegan yogurt
- coconut oil – or neutral oil of choice like vegetable oil
- white distilled vinegar
- vanilla extract
- baking powder, baking soda and salt
LET’S MAKE IT
- Preparing the caramelized pecans – Place the vegan butter, organic brown sugar and cinnamon into a small pot over medium heat. Stir and cook for 2-3 minutes and the butter has completely melted. Let simmer for 1-2 minutes and then stir in the chopped pecans. Pour the pecan-caramel mixture into the prepared dish.
- Making the cake – After you have prepared the caramelized pecans, mix together all the dry ingredients for the cake. In another bowl, whisk together the wet ingredients and then combine the two until the batter comes together. It’s important that you don’t over mix the batter.
- Bake – Pour the batter over the bananas and bake until fully cooked, about 28-35 minutes. Let the cake cool for at least 20 minutes before flipping it out onto a serving dish.
commonly asked questions
An upside-down cake is a cake that is baked “upside-down” in a single pan, with its toppings at the bottom of the pan. Once the cake is baked and removed from the pan, its flipped upside down so the toppings are now on top.
Let the cake cool for 10 minutes. Don’t wait too long or the caramelized toppings will stick to the pan.
Be sure to generously spray your baking dish with non-stick spray and don’t let the cake sit in the baking dish (or pan) for longer than 10 minutes once cooked or the caramelized toppings will start to cool and stick. Ultimately, you can place a piece of parchment paper on the bottom of the pan or baking dish to further ensure the cake doesn’t stick.
If you love this vegan spin on the classic pecan upside down cake, you are going to love some of these vegan recipes:
Vegan Pecan Upside Down Cake
- Mixing bowls
- small pot
- 7×11" baking dish
for the caramelized pecan topping
- ½ cup dairy free butter
- 1 cup brown sugar packed
- ½ tsp cinnamon
- 1 ½ cups organic pecans chopped
for the cake
- 2 cups all purpose flour
- 2 tbsp tapioca flour or corn starch
- 1 cup organic cane sugar
- 2 tsp baking powder
- 1 tsp baking soda
- ¼ tsp sea salt
- 1 cup almond milk or plant milk of choice
- ½ cup unsweetened applesauce or vegan yogurt
- ¼ cup melted coconut oil or vegetable oil
- 2 tsp vanilla extract
- 1 tsp white distilled vinegar
- Preheat the oven to 350 F° and prepare a 7×11 inch baking dish with non-stick spray and then set it aside. NOTE* place a piece of tin foil into the bottom of the oven to catch any drips if the cake bubble over a bit.
- Place the butter, brown sugar and cinnamon into a small pot over medium heat. Stir and cook for 2-3 minutes and the butter has completely melted and then stir in the chopped pecans. Pour the mixture into the prepared dish.
- In a mixing bowl, add the flours, cane sugar, baking powder, baking soda and salt and stir until combined. In another bowl, whisk together the almond milk, oil, applesauce, vinegar and extract.
- Stir just until the batter comes together and no dry spots remain. Be sure to stir from the bottom up to evenly incorporate all the ingredients and try not to over-stir the batter.
- Pour the batter over the pecans and use a rubber spatula to spread it out evenly. Bake the cake for 28-35 minutes and toothpick comes out clean when inserted into the center. Let the cake cool for 20 minutes before flipping it out onto a serving dish to continue cooling. Cut into pieces and serve.