The Vegan Pecan Upside-Down Cake is a tasty dessert. You can make this in 50 minutes. The calories for this recipe are 290 kcal per serving. Serve your cake at occasions, celebrations, birthdays, family gatherings, as a sweet treat, or for guests. Pair your Vegan Pecan Upside-Down Cake with hot coffee, vanilla almond latte, coconut whipped cream, vegan vanilla ice cream, or fresh berries. Here, we will use melted vegan butter, brown sugar, maple syrup, pecans, all-purpose flour, granulated sugar, unsweetened vegan milk, baking powder, neutral oil, apple cider vinegar, vanilla extract, and unsweetened applesauce. Keep this cake in a box to chill for five days only.
STATS:
- Serving size: 1 slice
- Cooking time: 35 minutes
- Course: Dessert
- Preparation time: 15 minutes
- Diet: Vegan
- Total time: 50 minutes
- Servings: 9 slices
- Cuisine: American
- Number of calories: 290 kcal
EQUIPMENT:
- Butter knife
- Plate
- Measuring spoons
- Spatula
- Measuring cups
- Whisk
- Mixing bowls (2)
- Round cake pan
INGREDIENTS:
PECAN TOPPING:
- 3 tbsp melted vegan butter
- Half a cup of brown sugar
- 2 tbsp maple syrup
- One cup pecan halves
CAKE:
- 1 1/2 cups of flour (all-purpose)
- One tsp vanilla extract
- 3/4 cup granulated sugar
- Quarter tsp salt
- 1/3 cup neutral oil
- One tbsp apple cider vinegar
- Half cup unsweetened applesauce
- One tsp baking powder
- 3/4 cup unsweetened vegan milk
- Half tsp baking soda
INGREDIENT NOTES:
VEGAN BUTTER:
- We will use vegan butter in this dessert for making the pecan topping. It will melt easily and give a glossy look to your pecan layer. You will also get a buttery flavor in your recipe from using this. Use vegan margarine for an alternative idea.
MAPLE SYRUP:
- Maple syrup will make the glossy coating of your pecan layer, and it will make the pecans sweet as well. Another syrup for this recipe can be agave syrup as well.
BROWN SUGAR:
- This will make the gooey topping for your vegan cake, and it is important for the caramel taste as well. This sugar will also keep your dessert moist. An alternative is coconut sugar for this.
ALL-PURPOSE FLOUR:
- Using flour in your recipe will make a soft cake. Also, it will not break when you flip it because it makes a good shape as well. Use a gluten-free baking flour for another idea as well.
PECANS:
- Pecans are the main component of your vegan dessert. Here, we will use them for the nutty flavor, and these will also give you crunchy bites. These will improve the look of your vegan cake as well. Walnuts are also an idea for you.
GRANULATED SUGAR:
- It can improve the texture of your cake, and it will make it sweet as well. Use coconut sugar for another option if you prefer.
UNSWEETENED VEGAN MILK:
- This milk will mix the cake batter together and make the cake softer. You may use any unsweetened vegan milk for this purpose.
NEUTRAL OIL:
- Oil can make your cake softer, and you will feel richness in your dessert as well. Use avocado oil or canola oil for another idea.
VANILLA EXTRACT:
- Adding vanilla extract to your cake will make it sweet, and it will improve the flavor of your dessert. Use imitation vanilla for substitution if you prefer.
INSTRUCTIONS:
- Warm your oven to 175°C and oil up your cake pan.
- Add melted vegan butter to your pan and include brown sugar on top of it.
- Then you need to drizzle maple syrup on them and assemble pecans on the base as well.
- Take the dry components and mix them in a bowl for the cake.
- Now, take another bowl to whisk the wet components for the cake.
- Then you will add the liquid mixture to the other one to combine the cake batter.
- Add this batter to the pan over the pecans and use a spatula to make it even.
- Next, bake this for 35 minutes and rest for fifteen minutes.
- With the help of a butter knife, use it around the edges and place a plate on top.
- Flip it in the plate and carefully take it out.
SERVING SUGGESTIONS:
DRINKS:
- Hot coffee
- Cinnamon tea
- Vanilla almond latte
TOPPINGS:
- Coconut whipped cream
- Vegan caramel drizzle
BRUNCH:
- Berries
- Orange slices
- Potatoes
TIPS:
- Don’t mix the cake batter for too long because you need to keep the cake soft.
- Rest your cake for some time and then flip it carefully so it keeps its shape.
- You can even toast the pecans before adding them to the base of your pan.
STORAGE INFORMATION:
FRIDGE:
- Add this cake to the tight box so you can store it for five days.
FREEZER:
- Wrap the pieces of your cake and store them for two months.
FAQs:
Should we make this cake beforehand?
- Yes, you can make this cake early by covering it before stocking.
Can we add walnuts to this recipe?
- Yes, you may use walnuts in place of pecans for a good flavor as well.
NUTRITIONAL INFORMATION:
Iron: 1.7 mg
Calories: 290 kcal
Vitamin A: 110 IU
Sodium: 180 mg
Calcium: 55 mg
Net Carbs: 34 g
Total Carbs: 37 g
Fiber: 3 g
Potassium: 135 mg
Protein: 3 g
