Experience the delightful flavors of baklava in a simplified cake form with this Baklava-Inspired Upside Down Cake. Featuring a delectable pistachio and walnut topping caramelized in vegan butter and maple syrup, this cake offers the essence of the traditional Middle Eastern dessert without the intricate layering of phyllo dough. It’s perfect for those looking for a vegan-friendly dessert that doesn’t compromise on taste.
Why You’ll Love This
This cake merges the nutty, spiced sweetness of baklava with the soft, moist texture of a traditional upside-down cake. The combination of pistachios and walnuts brings a delightful crunch that contrasts beautifully with the tender cake base, which is infused with cinnamon for that characteristic baklava flavor.
Perfect Occasion
Ideal for dinner parties, festive gatherings, or brunch, this cake is sure to impress. It’s a fantastic alternative to more labor-intensive desserts and can be served as a sophisticated finish to a meal or a luxurious treat with afternoon coffee.
Ingredients:
Pistachio Walnut Topping:
- 60g (1/4 cup) vegan butter, melted
- 75g (1/3 cup) light brown sugar
- 15ml (1 tablespoon) maple syrup
- A pinch of salt
- 60g (1/2 cup) pistachios, whole kernels
- 60g (1/2 cup) walnuts, chunks
Cinnamon Cake:
- 200ml (3/4 cup + 1 tablespoon) unsweetened almond milk, or any other plain milk
- 1 tbsp white vinegar or lemon juice
- 80ml (1/3 cup) sunflower oil, or any neutral oil
- 170g (1 cup + 2/3 cup) cane sugar or castor sugar
- 1 tsp pure vanilla extract
- 1 1/2 tsp baking powder
- 2 tsp cinnamon powder
- 1/4 tsp salt
- 200g (1 cup + 2/3 cup) all-purpose flour
Instructions:
- Prepare the Topping:
- In a bowl, mix the melted butter, brown sugar, maple syrup, and salt. Stir until the mixture comes together.
- Add the pistachios and walnuts, ensuring they are fully coated. Set aside.
- Preheat the oven to 360°F (182°C). Grease an 8-inch round cake pan and line it with baking paper.
- Spread the nut mixture evenly in the bottom of the pan.
- Make the Cake Batter:
- In another bowl, mix the almond milk and vinegar; let it sit for 5 minutes to curdle.
- Add the sugar, oil, and vanilla extract to the milk mixture and whisk until the sugar dissolves.
- Combine the dry ingredients (flour, baking powder, cinnamon, and salt) and fold into the wet mixture until just combined.
- Pour the batter over the nut mixture in the prepared pan. Place the cake pan on a baking tray to catch any spills from the caramel.
- Bake and Serve:
- Bake for 45-50 minutes or until the cake is firm to the touch.
- Allow the cake to cool in the pan for 30 minutes at room temperature.
- Run a knife around the edges of the cake, then invert the cake onto a serving plate. Tap gently to release the cake.
- Spoon any remaining nuts from the pan onto the cake.
- Serve with spiced syrup for added flavor.
Enjoy your Baklava-Inspired Upside Down Cake, a creative twist on traditional flavors that’s both delicious and visually appealing!
