Description
A rich, plant-based dessert featuring a caramelized pecan topping and a moist vanilla cake base, baked and flipped for a stunning presentation. Perfect for holidays, special occasions, or cozy nights in this easy vegan cake delivers buttery pecans, warm spices, and fluffy texture without any dairy or eggs.
Ingredients
For the Pecan Topping:
– ½ cup vegan butter
– ⅓ cup light brown sugar
– 3 tablespoons maple syrup
– ¼ teaspoon ground cinnamon (or ⅛ teaspoon nutmeg)
– ⅛ teaspoon salt
– 1 cup chopped pecans
For the Vanilla Cake:
– 1¾ cups all-purpose flour (or gluten-free blend)
– 1 cup granulated sugar
– 2¼ teaspoons baking powder
– ⅛ teaspoon salt
– ¾ cup dairy-free milk (such as almond, oat, or soy)
– ¼ cup neutral oil (like canola or vegetable)
– ¼ cup melted vegan butter
– 1 teaspoon apple cider vinegar or lemon juice
– 1 teaspoon vanilla extract
– ⅛ teaspoon ground cinnamon or nutmeg (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease an 8-inch (20cm) round cake pan and line the bottom with parchment paper if desired.
- Make the topping: In a small saucepan over medium heat, melt the vegan butter. Stir in brown sugar, maple syrup, cinnamon, and salt until smooth and bubbly (about 2–3 minutes). Pour evenly into the bottom of the prepared pan. Sprinkle chopped pecans evenly over the mixture.
- Make the cake batter: In a large bowl, whisk together flour, sugar, baking powder, and salt. In another bowl, combine dairy-free milk, oil, melted vegan butter, vinegar, vanilla, and optional spice.
- Pour the wet ingredients into the dry ingredients and whisk until just combined (do not overmix).
- Gently pour the batter over the pecan layer in the pan, spreading evenly.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
- Let cool in the pan for 10–15 minutes. Run a knife around the edges, then carefully invert onto a serving platter.
- Serve warm or at room temperature, optionally dusted with powdered sugar or topped with vegan ice cream.
Notes
– For best results, let the cake cool slightly before flipping to prevent sticking.
– Substitute pecans with walnuts, almonds, or hazelnuts for variety.
– To make gluten-free: use a 1:1 gluten-free flour blend.
– Store leftovers in an airtight container at room temperature for up to 2 days, refrigerated for 3–4 days, or frozen for up to 1 month. Reheat in a 350°F oven for 5–10 minutes to restore warmth and moisture—avoid microwaving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American, Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg