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Decadent Vegan Pecan Upside Down Cake

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A moist and tender vegan upside down cake topped with caramelized pecans, featuring a subtle warmth from cinnamon and a crunchy caramelized pecan topping. Perfect for gatherings and allergy-conscious diets.

Ingredients

Scale
  • 1 cup (120g) pecan halves, lightly toasted
  • 3/4 cup (150g) coconut sugar
  • 1 1/2 cups (190g) all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp fine sea salt
  • 2 tbsp flaxseed meal
  • 6 tbsp water
  • 1 cup (240ml) unsweetened plant-based milk (almond or oat milk)
  • 1/3 cup (75g) coconut oil, melted
  • 1/4 cup (60ml) maple syrup
  • 1 tsp vanilla extract
  • 1 tsp apple cider vinegar

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan lightly with coconut oil to prevent sticking.
  2. Make the flax eggs: In a small bowl, combine 2 tablespoons flaxseed meal with 6 tablespoons water. Stir and set aside for 5 minutes until it thickens to a gel-like consistency.
  3. Create the caramelized pecan topping: In a small saucepan over medium heat, melt 3/4 cup coconut sugar with 2 tablespoons coconut oil. Stir continuously until the sugar dissolves and the mixture bubbles gently, about 3-4 minutes. Quickly stir in the pecan halves, coating them evenly. Pour this mixture into the bottom of your prepared cake pan, spreading evenly.
  4. Prepare the dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, and salt until evenly combined.
  5. Combine the wet ingredients: In another bowl, mix the thickened flax eggs, plant-based milk, maple syrup, melted coconut oil, vanilla extract, and apple cider vinegar.
  6. Pour the wet mixture into the dry ingredients. Fold gently with a spatula until just combined, being careful not to overmix. The batter should be smooth but not runny.
  7. Pour the batter over the pecan topping in the cake pan, smoothing the surface with a spatula.
  8. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. The cake should be golden brown on top and spring back lightly when pressed.
  9. Cool in the pan for 10-15 minutes, then carefully invert onto a serving plate so the pecan topping is on top. If any nuts stick to the pan, gently lift them back onto the cake.
  10. Let cool slightly before slicing. The caramelized pecans will firm up a bit but remain deliciously sticky and crunchy.

Notes

Do not overmix the batter to avoid a dense cake. Stir the caramel consistently and keep heat moderate to prevent burning. Let flax eggs gel properly for best binding. If cake browns too fast but is not cooked through, tent with foil. For gluten-free, substitute all-purpose flour with a 1:1 gluten-free baking flour blend. Nut swaps like walnuts or almonds can be used but adjust baking times accordingly.

Nutrition

Keywords: vegan pecan upside down cake, vegan dessert, caramelized pecans, plant-based cake, dairy-free cake, egg-free cake, easy vegan cake, gluten-free option

Find it online: https://emacrave.com/decadent-vegan-pecan-upside-down-cake-recipe-with-easy-caramelized-crunch/