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.
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Course: Breakfast, Brunch, Dessert
Cuisine: American
Keyword: banana upside down cake, pecan, pecan cake, pecan upside down cake
Servings: 16people
Author: Ciarra Siller
Equipment
Mixing bowls
small pot
7x11" baking dish
Ingredients
for the caramelized pecan topping
½cupdairy free butter
1cupbrown sugar packed
½tspcinnamon
1 ½cupsorganic pecanschopped
for the cake
2cupsall purpose flour
2tbsptapioca flour or corn starch
1cuporganic cane sugar
2tspbaking powder
1tspbaking soda
¼tspsea salt
1cupalmond milk or plant milk of choice
½cupunsweetened applesauce or vegan yogurt
¼cupmelted coconut oil or vegetable oil
2tspvanilla extract
1tspwhite distilled vinegar
Instructions
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.
Notes
This cake is best if stored at room temperature or in the refrigerator for up to 3 days covered in an airtight container.