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Vegan Pecan Upside-Down Cake

A cozy, easy-to-make vegan cake topped with warm, gooey pecans and rich maple syrup, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American, Vegan
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Cake Base
  • 2 cups all-purpose flour Can be substituted with gluten-free flour
  • 1 cup brown sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon Optional: Add nutmeg or pumpkin spice for variation
  • 1/4 teaspoon salt
  • 1 cup almond milk Can substitute with any plant-based milk
  • 1 teaspoon vanilla extract
  • 1 tablespoon apple cider vinegar
  • 1/2 cup coconut oil, melted
For the Pecan Topping
  • 1 cup pecans Can substitute with walnuts
  • 1/2 cup maple syrup

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a round cake pan.
  2. In a small saucepan, heat maple syrup and coconut oil until combined.
  3. Arrange pecans at the bottom of the cake pan and pour the syrup-oil mixture over them.
  4. In a large bowl, mix almond milk, vanilla extract, and apple cider vinegar. Let it sit for a few minutes.
  5. In another bowl, whisk together flour, brown sugar, baking soda, cinnamon, and salt.
Baking
  1. Combine the wet and dry ingredients until just mixed.
  2. Pour the batter over the pecans in the pan.
  3. Bake for 30-35 minutes, or until a toothpick comes out clean.
Cooling and Serving
  1. Let it cool for a few minutes, then invert onto a plate to reveal the pecan topping.
  2. Serve warm or at room temperature. Pair with vegan vanilla ice cream or coconut whipped cream.

Notes

Store leftovers in an airtight container in the fridge for about 3-5 days. Freeze individual slices for longer storage.