Revel in the delightful flavors of our Upside-Down Pecan Pie Cake, a vegan-friendly treat that combines the best of both worlds – a classic pecan pie and a moist brown sugar sponge cake. This easy-to-make dessert features a sticky, crunchy caramelized pecan topping that sits beautifully atop a rich, spiced sponge. The cake is infused with sweet cinnamon, ginger, and allspice, offering all the classic flavors of a pecan pie in a soft and moist cake form. Ideal for those who love the nutty sweetness of pecans and are looking for a dairy-free option, this cake is a wonderful addition to any dessert table.
Ingredients:
- Topping:
- Light Brown Sugar: 100g
- Dairy-Free Butter: 110g
- Syrup (Fruit, Agave, or Honey): 60ml
- Ground Cinnamon: ½ tsp
- Salt: ¼ tsp
- Chopped Pecans: 100g
- Sponge:
- Self-Rising Flour: 360g
- Baking Powder: 1 tsp
- Bicarbonate of Soda: ¼ tsp
- Light Brown Sugar: 150g
- Dairy-Free Milk + Vinegar: 360ml + 1 tsp
- Dairy-Free Yoghurt: 100g
- Light Olive or Vegetable Oil: 80g
- Sweet Cinnamon: 1 tsp
- Ground Ginger: 1 tsp
- Ground Allspice: ¼ tsp
Instructions:
- Preparation: Preheat the oven to 170°C Fan. Melt butter, sugar, and syrup in a saucepan until foamy, then thicken. Remove from heat, add cinnamon and salt, and fold in pecans.
- Cake Batter: Combine dairy-free milk and vinegar, then add other wet ingredients. Sift in dry ingredients and mix until just combined.
- Assembling: In a lined springform pan, spread caramel pecan mixture evenly. Pour cake batter over the pecans.
- Baking: Bake for 40-50 minutes or until well-risen and cooked through.
- Serving: Flip onto a serving plate, cool before slicing.
Enjoy this Upside-Down Pecan Pie Cake, a perfect vegan dessert that brings the nutty, sweet charm of pecan pie in a moist and flavorful cake form, ideal for any occasion or as a special treat
