Vegan Pecan Upside-Down Cake is a delightful dessert that brings together the rich, nutty flavor of pecans with a touch of sweetness from maple syrup. This cake is perfect for family gatherings, cozy nights in, or anytime you crave a comforting treat. There’s something magical about flipping the cake over to reveal the beautiful pecan topping. As someone who has enjoyed baking with family, I find this recipe truly special—it’s a crowd-pleaser that even non-vegans will love.
Why Make This Recipe
You’ll fall in love with this Vegan Pecan Upside-Down Cake for its simplicity and the joy it brings to any occasion. This cake is not only quick to prepare but also features wholesome ingredients, making it a guilt-free indulgence. If you’re looking for a dessert that everyone can enjoy, this is it—it’s vegan, so you can serve it to guests with varied dietary preferences without worry.
"This cake disappeared in minutes at our family gathering, definitely a keeper," says a happy home baker.
Perfect for parties, birthday celebrations, or just a weekend treat, this cake is an easy way to impress friends and family alike. Plus, the vibrant appearance of the pecans caramelized in maple syrup makes it as visually appealing as it is delicious.
How to Make Vegan Pecan Upside-Down Cake
Making this Vegan Pecan Upside-Down Cake is straightforward and rewarding. Start by preheating your oven, and don’t forget to grease your cake pan to ensure easy removal later. Next, arrange the pecans in the bottom of the pan and pour a mixture of maple syrup and melted coconut oil over them.
In two separate bowls, combine your wet and dry ingredients, ensuring that each is well mixed before bringing them together. Once the batter is ready, pour it over the pecans and bake until golden. The aroma of the baking cake will fill your kitchen, drawing everyone in with its welcoming scent. After cooling slightly, invert the pan for a stunning presentation of the pecans on top, ready to be shared and enjoyed.
What you’ll need
1 cup pecans
1/2 cup maple syrup
1/4 cup coconut oil, melted
1 cup almond milk
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 teaspoon vanilla extract
Feel free to substitute the almond milk with oat milk or soy milk if you prefer. Using different types of syrup, like agave, can also add unique flavors to the cake.
Directions
- Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan.
- Spread the pecans evenly on the bottom of the pan. Pour the maple syrup and melted coconut oil over the pecans.
- In a large bowl, mix the almond milk, vanilla extract, and other wet ingredients.
- In another bowl, combine the flour, baking powder, baking soda, cinnamon, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Pour the batter over the pecan mixture in the cake pan.
- Bake for 30-35 minutes, or until a toothpick comes out clean.
- Let it cool for a few minutes, then invert onto a plate to reveal the pecans on top.
How to Serve Vegan Pecan Upside-Down Cake
This cake is best served warm, perhaps with a scoop of vegan vanilla ice cream or a dollop of coconut whipped cream on top. You can also dust it lightly with powdered sugar for an elegant touch. It makes a lovely centerpiece for gatherings or a comforting dessert after dinner. For those who love fruit, fresh berries or sliced bananas can add a delightful contrast.
How to Store
Vegan Pecan Upside-Down Cake can be covered and stored in the refrigerator for up to a week. If you have leftovers, it’s great to reheat a slice in the microwave for a few seconds for that “fresh out of the oven” experience. It also freezes well; just wrap individual slices in plastic wrap and then in foil to maintain freshness. When ready to enjoy, thaw in the refrigerator overnight before reheating.
Tips to Make
Make sure to measure your ingredients accurately for the best results. Allow your coconut oil to cool slightly before mixing with other ingredients to prevent the almond milk from curdling. If you want a deeper flavor, consider toasting the pecans lightly before using them in the cake. This can really enhance their nutty taste and aroma.
Variations
Feel free to experiment with this recipe by adding chocolate chips or dried fruits for extra flavor. You can swap out some of the all-purpose flour for whole wheat flour for a healthier twist, and adding spices like nutmeg can also bring a cozy fall vibe. Another idea is to integrate different nuts for a mixed nut upside-down cake, which can be just as delightful.
FAQs
Can I make this cake gluten-free?
Yes, by substituting all-purpose flour with a gluten-free blend, you can enjoy this cake without gluten.
How long does this cake last?
In the refrigerator, it can last up to a week. If frozen, it’s best enjoyed within three months.
Can I add frosting to this cake?
While it’s delicious on its own, a simple maple glaze or vegan cream cheese frosting can add a charming touch.
What other nuts can I use?
Walnuts or hazelnuts work wonderfully if you’d like to switch it up!
For More Recipe Inspiration
For more delightful dessert ideas, check out our recipes for Protein Muffins and Mini Bento Cake Recipe. You’ll find plenty of family-friendly options to suit any occasion.
We invite you to visit our Pinterest page for even more inspiration:
https://www.pinterest.com/quickcakes/
Vegan Pecan Upside-Down Cake
Ingredients
Method
- Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan.
- Spread the pecans evenly on the bottom of the pan.
- Pour the maple syrup and melted coconut oil over the pecans.
- In a large bowl, mix the almond milk, vanilla extract, and other wet ingredients.
- In another bowl, combine the flour, baking powder, baking soda, cinnamon, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Pour the batter over the pecan mixture in the cake pan.
- Bake for 30-35 minutes, or until a toothpick comes out clean.
- Let it cool for a few minutes, then invert onto a plate to reveal the pecans on top.