Description
Revel in the delightful flavors of this Upside-Down Pecan Pie Cake, a vegan twist on the classic dessert. Featuring a sticky, caramelized pecan topping and a moist, spiced sponge cake, it’s the perfect blend of nutty sweetness and warm spices like cinnamon, ginger, and allspice. Ideal for holidays or any special occasion, this dairy-free and egg-free recipe is guaranteed to impress!
Ingredients
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
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
Instructions
- Prepare the topping: Preheat oven to 170°C (Fan). In a saucepan, melt the dairy-free butter, sugar, and syrup over medium heat until foamy. Cook for 2 minutes to thicken, then remove from heat and stir in cinnamon and salt. Fold in chopped pecans. Spread mixture evenly in a lined 9-inch springform pan.
- Make the batter: Combine the dairy-free milk and vinegar in a bowl and let sit for 5 minutes to curdle. Add the yogurt, oil, and sugar, whisking until smooth. In another bowl, sift together the dry ingredients: flour, baking powder, bicarbonate of soda, cinnamon, ginger, and allspice. Gradually fold the dry ingredients into the wet mixture until just combined.
- Assemble and bake: Pour the batter over the pecan topping in the prepared pan. Bake for 40-50 minutes or until the cake is well-risen and a skewer inserted into the center comes out clean.
- Cool and flip: Let the cake cool in the pan for 10-15 minutes, then carefully invert it onto a serving plate to reveal the caramelized pecan topping. Cool further before slicing.
Notes
- For a nut-free version, swap pecans for seeds like sunflower or pumpkin.
- To add a twist, include a pinch of nutmeg or cloves to the spice mix.
- This cake pairs beautifully with a scoop of dairy-free vanilla ice cream or a drizzle of vegan caramel sauce.
- Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for a week.
- Prep Time: 20 minutes
- Cook Time: 40-50 minutes
- Category: dessert
- Method: baking
- Cuisine: american