Vegan Pecan Upside Down Cake
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.
Servings: 16 people
Equipment
- Mixing bowls
- small pot
- 7x11" baking dish
Ingredients
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
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.