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Vegan Pecan Upside Down Cake

This delightful Vegan Pecan Upside Down Cake combines caramelized pecans with a soft cake, creating a warm and inviting dessert that’s easy to prepare and perfect for gatherings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

For the pecan layer
  • 1 cup pecans
  • 1/2 cup brown sugar light or dark brown sugar can be used
  • 1/4 cup coconut oil melted
For the cake batter
  • 1 cup plant-based milk any variety will work
  • 1 cup all-purpose flour can substitute with gluten-free flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a skillet, melt coconut oil and stir in the brown sugar. Once combined, mix in the pecans and coat them well.
  3. Pour the pecan mixture into a greased cake pan.
Cake Batter
  1. In a bowl, whisk together plant-based milk, flour, baking powder, salt, and vanilla.
  2. Pour the cake batter over the pecans in the pan.
Baking
  1. Bake for about 30-35 minutes or until a toothpick inserted into the center comes out clean.
  2. Allow it to cool, then flip it over to reveal the glorious pecans!

Notes

Serve warm, possibly with a dollop of vegan whipped cream or a scoop of non-dairy ice cream. This cake keeps well in the fridge for about 3 to 5 days and can also be frozen for up to a month. Wrap tightly before freezing.