Upside-Down Pecan Pie Cake: A Vegan Twist on a Classic Dessert
This Upside-Down Pecan Pie Cake is a delightful vegan dessert that combines the rich, nutty flavors of classic pecan pie with a moist and flavorful cake. Featuring a caramelized pecan topping and a spiced, fluffy sponge, this cake is perfect for special occasions or an indulgent treat that everyone can enjoy.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
Topping
- 100g Light Brown Sugar
- 110g Dairy-Free Butter
- 60ml Syrup (Fruit, Agave, or Honey)
- ½ tsp Ground Cinnamon
- ¼ tsp Salt
- 100g Chopped Pecans
Sponge
- 360g Self-Rising Flour
- 1 tsp Baking Powder
- ¼ tsp Bicarbonate of Soda
- 150g Light Brown Sugar
- 360ml Dairy-Free Milk + 1 tsp Vinegar
- 100g Dairy-Free Yoghurt
- 80g Light Olive or Vegetable Oil
- 1 tsp Sweet Cinnamon
- 1 tsp Ground Ginger
- ¼ tsp Ground Allspice
Instructions
- Preparation: Preheat the oven to 170°C (Fan). In a saucepan, melt the dairy-free butter, light brown sugar, and syrup together over medium heat until the mixture becomes foamy. Continue cooking and stirring until it thickens slightly to form a caramel consistency. Remove from heat, then stir in the ground cinnamon, salt, and chopped pecans, folding them evenly into the caramel mixture.
- Cake Batter: In a bowl, combine the dairy-free milk with vinegar and let it sit for a few minutes to curdle, creating a vegan buttermilk. Add the dairy-free yoghurt and light olive or vegetable oil to the mixture and whisk until smooth. In a separate bowl, sift together the self-rising flour, baking powder, bicarbonate of soda, sweet cinnamon, ground ginger, and ground allspice. Add the dry ingredients to the wet ingredients, along with the light brown sugar, and mix gently until just combined. Avoid overmixing to keep the cake light and fluffy.
- Assembling: Line the base and sides of a springform pan with parchment paper. Spread the caramel pecan mixture evenly across the bottom of the pan. Carefully pour the cake batter over the pecan topping, spreading it evenly with a spatula.
- Baking: Bake in the preheated oven for 40 to 50 minutes, or until the cake has risen well and a skewer inserted into the center comes out clean. If the topping starts to brown too quickly, cover the pan loosely with foil.
- Serving: Allow the cake to cool in the pan for about 15 minutes. Then run a knife around the edges and carefully invert the cake onto a serving plate so the caramel pecan topping is on top. Cool completely before slicing to ensure clean cuts. Serve as a delicious vegan dessert that showcases a perfect balance of sweet, nutty, and spiced flavors.
Notes
- For a nut-free version, substitute pecans with toasted seeds such as pumpkin or sunflower seeds.
- Ensure the dairy-free milk and yoghurt are at room temperature for best mixing results.
- The vinegar added to the milk acts as a natural curdler, enhancing the cake’s texture without animal products.
- Use a springform pan large enough (about 9 inches or 23 cm) to allow the cake to rise properly and release easily.
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
- This cake freezes well; wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Nutrition
- Serving Size: 1 slice (about 1/12 of the cake)
- Calories: 320 kcal
- Sugar: 24 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg
Keywords: upside-down cake, pecan pie, vegan dessert, vegan cake, pecan cake, dairy-free, egg-free, vegan baking, spiced cake
