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Ingredients
Scale
- ½ cup (115g) vegan butter
- ⅓ cup (65g) packed light brown sugar
- 3 tablespoons (65g) maple syrup
- ¼ teaspoon ground cinnamon, or 1/8 teaspoon ground nutmeg
- ⅛ teaspoon salt
- 1 cup (105g) chopped pecans
- 1 ¾ cups (220g) all-purpose plain flour
- 1 cup (200g) granulated sugar
- 2 ¼ teaspoons baking powder
- ⅛ teaspoon salt, if using unsalted butter
- ¾ cup (190g) dairy-free milk, room temperature
- ¼ cup (55g) neutral flavored oil
- ¼ cup (55g) melted vegan butter, cooled (or extra oil)
- 1 teaspoon apple cider vinegar, optional
- 1 teaspoon vanilla extract
- ⅛ teaspoon ground cinnamon, or ground nutmeg
Instructions
- Preheat the oven to 350°F (180°C) and prepare the cake pan.
- In a saucepan, combine vegan butter, brown sugar, maple syrup, cinnamon, and salt to make the pecan topping, then mix in chopped pecans.
- Spread the pecan mixture in the bottom of the cake pan and freeze.
- Mix dry ingredients in one bowl and wet ingredients in another, then combine them.
- Pour the batter over the pecan topping and bake for 48-53 minutes.
- Let the cake cool briefly before inverting onto a platter.
Notes
Ensure all ingredients are at room temperature for better mixing.
Freezing the pecan topping is essential for the ideal texture.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Calories: 300
- Sugar: 20
- Sodium: 200
- Fat: 15
- Saturated Fat: 4
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 2
- Protein: 4
- Cholesterol: 0