Vegan Upside-Down Pecan Cake

Indulge in the delightful flavors of this Vegan Upside-Down Pecan Cake, a perfect blend of moist cake and a luscious topping of caramelized pecans. This vegan dessert is not only impressive for special occasions but also simple enough to whip up any day of the week. The combination of maple syrup and brown sugar creates a sticky sweetness that beautifully complements the tender crumb of the cake. Serve this show-stopping treat at your next gathering or enjoy it as a comforting dessert at home. With its rich flavors and plant-based ingredients, this cake will impress both vegan and non-vegan guests alike.

Prep Time20 mins

Cook Time35 mins

Total Time55 mins

Course: Dessert Cuisine: American Keyword: For an extra flavor twist, try adding cinnamon or nutmeg to the batter. You can also substitute walnuts for pecans based on your preference. Servings: Serves 8 Calories: 290kcal Author: Tisha

Ingredients

1/2 cup vegan butter
1/2 cup light brown sugar
1/4 cup maple syrup
1 and 1/2 cups pecan halves
1 and 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 cup granulated sugar
1/4 cup unsweetened applesauce
1/2 cup plant-based milk
1/4 cup vegetable oil
1 teaspoon vanilla extract
1 tablespoon apple cider vinegar

Instructions

Preheat oven to 350°F. Grease and flour a 9-inch round cake pan.
For the pecan topping, melt vegan butter in a saucepan with brown sugar and maple syrup over medium heat until smooth; pour into the prepared pan and arrange pecans on top.
In a large bowl, whisk together flour, baking powder, baking soda, and salt.
In another bowl, mix granulated sugar, applesauce, plant-based milk, vegetable oil, and vanilla until combined.
Combine wet and dry ingredients without overmixing; add apple cider vinegar and stir quickly.
Pour batter over pecans in the pan evenly.
Bake for 30 to 35 minutes or until a skewer comes out clean.
Cool in the pan for 10 minutes before inverting onto a serving plate.

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