Upside-Down Pecan Pie Cake: A Vegan Twist on a Classic Dessert

Revel in the delightful flavors of our Upside-Down Pecan Pie Cake, a vegan-friendly treat that brings together the rich, gooey goodness of pecan pie and the moist, fluffy texture of a spiced cake. Imagine a golden, caramelized pecan topping sitting atop a soft sponge infused with cinnamon, ginger, and allspice – a combination that’s sure to impress! Whether you’re hosting a holiday gathering or looking for an easy, dairy-free dessert, this recipe is your ticket to a guaranteed showstopper.

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What’s Special About This Recipe

This vegan upside-down pecan pie cake is a beautiful blend of textures and flavors. The buttery pecan topping is sticky, crunchy, and caramel-like, while the spiced cake beneath is light and perfectly sweet. It’s everything you love about a pecan pie but transformed into a soft, melt-in-your-mouth cake – without the need for eggs or dairy.

If you’re a fan of nutty desserts, this cake is a must-try. Plus, the smell while it bakes? Absolutely heavenly.

Ingredients

For the Pecan Topping

• 100g light brown sugar
• 110g dairy-free butter
• 60ml syrup (agave, fruit syrup, or vegan honey)
• ½ tsp ground cinnamon
• ¼ tsp salt
• 100g chopped pecans

For the Sponge Cake

• 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 yogurt
• 80g light olive or vegetable oil
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• ¼ tsp ground allspice

Tools You’ll Need

• A 9-inch springform cake pan
• Parchment paper for lining
• A medium saucepan for the caramel
• Mixing bowls for the wet and dry ingredients

Step-by-Step Instructions

Step 1: Prepare the Topping

1. Preheat your oven to 170°C (Fan).
2. In a saucepan, melt the dairy-free butter, sugar, and syrup over medium heat until foamy. Let it thicken for about 2 minutes.
3. Remove from heat, stir in the cinnamon and salt, and fold in the chopped pecans.
4. Line your springform pan with parchment paper and spread the pecan mixture evenly over the base.

Step 2: Make the Cake Batter

1. In a small bowl, mix the dairy-free milk with vinegar and let it sit for 5 minutes to curdle – this makes a vegan buttermilk.
2. Combine the buttermilk, dairy-free yogurt, oil, and sugar in a mixing bowl. Whisk until smooth.
3. Sift together the flour, baking powder, bicarbonate of soda, cinnamon, ginger, and allspice in another bowl.
4. Gently fold the dry ingredients into the wet mixture until just combined.

Step 3: Assemble and Bake

1. Pour the cake batter over the caramel pecan layer in the prepared pan, spreading it out evenly.
2. Bake for 40-50 minutes or until the cake is well-risen and a skewer inserted in the center comes out clean.
3. Allow the cake to cool in the pan for 10-15 minutes before carefully flipping it onto a serving plate.

Step 4: Serve and Enjoy

Once flipped, the caramelized pecan topping will be beautifully revealed. Let the cake cool slightly before slicing. Serve it as is or with a scoop of dairy-free vanilla ice cream.

Tips for the Best Pecan Pie Cake

• Don’t rush the caramel: Let the sugar and butter mixture fully dissolve for a smooth and glossy finish.
• Use fresh pecans: Their natural sweetness and crunch elevate the flavor.
• Make it nut-free: Swap pecans for seeds like sunflower or pumpkin for an allergy-friendly twist.
• Spice it up: Feel free to add a pinch of nutmeg or cloves for extra warmth.

What to Serve with Your Cake

Pair this cake with a dollop of whipped coconut cream, a drizzle of vegan caramel sauce, or even a hot cup of coffee or chai. For holiday flair, sprinkle powdered sugar over the top before serving.

Storage Instructions

Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week or freeze individual slices wrapped tightly in foil for up to 3 months.

Frequently Asked Questions

Can I use gluten-free flour?
Yes, replace the self-rising flour with a gluten-free baking blend and add 1 tsp xanthan gum for structure.

Can I make this cake ahead of time?
Absolutely! Bake it a day in advance, store it in the fridge, and bring it to room temperature before serving.

Can I substitute pecans?
If you’re out of pecans, walnuts make an excellent substitute.

More Recipes You’ll Love

Looking for more no-bake and festive treats? Try these:

• Peanut Butter Balls Recipe: A Sweet No-Bake Treat
• Snowy Oreo Pinecones: Festive, Fun, and Delicious! 🎄
• Pumpkin Oreo Balls Recipe: A Festive No-Bake Treat

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Nutritional Information

Approximate per serving (1 slice of cake, serves 12):

• Calories: 320
• Carbs: 45g
• Protein: 4g
• Fat: 15g

This Upside-Down Pecan Pie Cake is the ultimate vegan dessert for any occasion. Its perfect balance of sticky sweetness and warming spices will leave everyone asking for seconds. Ready to give it a try? Let us know how it turned out in the comments, and don’t forget to share your photos on Pinterest!

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