Soft and moist with caramelized nutty topping this Pecan Upside Down Cake is a holiday favorite. Its oil free, made with oat flour and is vegan. Freeze it or enjoy immediately, its an easy family treat.
I love pecans because they have a particular delectable rustic flavor and I find them so versatile. When caramelized in maple syrup, pecans taste heavenly.
Since I substituted flaxseed meal here for eggs, I would love you try my flaxseed snack recipe.
With that taste in mind, I decided to come out with a cake recipe as an alternative to traditional pecan pie. This way, I can serve a creative variety to my friends and family this holiday season.
My other pecan creations are vegan pecan cookies and pecan pie bars and they both are ultra-delicious and easy to make.
What is upside down cake?
Before I explain it, let me tell it is so much fun to bake upside down cake. Basically, you first fill the cake pan with your choice of toppings and then pour the cake batter over it. Bake and then invert it on a flat surface so that the toppings are at the top and the sponge cake is at the bottom.
It was invented centuries back when people used to cook in cast iron skillet on open fires. Nowadays, we have very sophisticated ovens. So, in olden days they used to line the bottom of the pan with fruits or nuts and pour the batter on top and cook. When it was ready, they used to flip the pan and serve the gorgeous cake.
Hence, today we make this fancy upside down cake in our sophisticated ovens with ease and they are so good.
Similarly, my upside down vegan pecan cake is definitely a must try and it’s a winner.
Ingredients for upside down pecan cake
Pecans
Maple syrup
Salt
Oat flour
Baking powder
Baking soda
Flaxmeal
Oat milk
Vanilla extract
Apple cider vinegar
I guarantee this vegan pecan pie cake will taste scrumptious and will make your thanksgiving and Christmas delicious.
Ingredients notes
Pecans – raw pecans that’s unflavored ad unroasted works best here. Make sure to chop them well slightly on a finer side.
Maple syrup – this helps in sweetening as well as caramelizing pecans in a healthier way without using corn syrup.
Oat flour – I love baking my cakes with oat flour. This adds nutrition, fiber and so much taste to my desserts. By using oat flour, I also make my dessert a bit healthy.
Oat milk – any dairy free milk works here but I prefer oat milk because of its creamy texture.
Apple cider vinegar – cider vinegar and baking soda together creates the magic and helps fluff the cake with being soft and airy and spongy.
Flaxmeal – this is a great egg substitute and works like wonder along with adding fiber and healthy fats.
For detailed measurement of ingredients, please scroll down to the printable recipe card at the bottom of this post.
How to make Pecan Upside Down Cake
Firstly, I chopped pecans and combined it with maple syrup and salt in a nonstick pan. Then, I stirred it with a wooden spoon and cooked for the first couple of bubbles and turned it off.
Once cooled, I spooned it out in a prepared cake pan and spread it evenly. Then, I kept it aside.
Next, in a large mixing bowl, I combined oat flour, baking powder, baking soda and salt. Then, I mixed it well until there were no lumps.
Thereafter, I added soaked flaxmeal, maple syrup, oat milk, vanilla extract, and apple cider vinegar to it.
Afterwards, I whipped it into a thick batter.
Then, I spooned the batter in the cake pan over the pecans and shaped it according to the pan.
Later, I baked it in the middle rack of the preheated oven at 350-degree Fahrenheit for about 28 minutes. Once done, I turned it off and took it out. Then, I let it settle for 5 minutes on a flat counter surface.
Lastly, I inverted the cake pan on a working counter and gently peeled off the parchment paper.
It looked gorgeous with caramelized pecans on top with a sponge cake at the bottom.
It was a beautiful and the most decadent treat for my family. Even my friends loved it and so I insist that you bake this ASAP.
How to store
At room temperature – you may store it in a container with the light lid at room temperature for one day.
Refrigerator – store it in an air tight container for about 3-4 days. Warm it up in the microwave for 20 seconds or oven toast it for 2-3 minutes or until soft.
Freeze – once cooled at room temperature, slice it and place them in a single layer in a Ziploc bag. Freeze for about 2 months. Warm it up in microwave for 30 seconds or oven toast for 4 minutes. You may re-bake them at 350 degree Fahrenheit for 5-6 minutes or until soft.
Expert tips
- Make sure to not overcook pecans. Tun it off in less than 2 minutes and remove from the flame. The syrup will become sticky and coat all the pecans as it cools.
- Make sure to spoon out he batter immediately after whipping it. Shape it properly just like a brownie batter.
- While shaping the cake batter it is important to cover all the pecans in the pan with the batter.
It has a nice caramelized pecan taste with a crunch and a soft spongy sweet cake for the finishing taste.
After cooling it for 5 minutes so that the cake leaves the sides of the pan on its own and you can easily flip over. Peeling off the parchment paper also is easier.
No, if you follow the measurements correctly and let it cool down a bit before flipping it will not fall apart. After peeling off the parchment let it cool for another 3-4 minutes so make sure its all firm.
My other vegan cake recipes
Vegan Pear Cake
Vegan Orange Cake
Cranberry Cake
Vegan Coffee Cake
Gingerbread Cake
Pistachio Cake
Christmas Fruit Cake
This post may contain affiliate links which means that if you click on them and also make a purchase, I will get a small commission. Moreover, I share only those products which I use personally and love.
I hope you enjoy this recipe as much as we did. I am very excited to hear back from you.
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In addition, you may checkout my cookbook for everyday comfort vegan recipes.
Pecan Upside Down Cake
Ingredients
for the toppings
- 1 cup chopped pecans
- 1/4 cup maple syrup
- pinch of salt
for the cake
- 2 cups oat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1/4 cup flaxmeal (soaked in 1/2 cup warm water)
- 1/2 cup maple syrup
- 1/4 cup oat milk
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
Instructions
- Preheat oven at 350-degree Fahrenheit and prepare an 8-inch round cake pan with a parchment paper. To prepare the cake pan place it on a big piece of parchment paper and draw the circle shape exactly as the pan and then cut it in round shape. Make sure that no extra paper is hanging off the pan and it fits perfectly at the bottom of the pan. To stick the parchment paper in the pan so it does not move while shaping the cake, spray the cake pan first with cooking spray and then stick the parchment paper. Keep it aside.
- In a nonstick pan combine pecans, ¼ cup maple syrup and pinch of salt. Turn it on at high flame and stir with a wooden spatula. Cook for 1 minute or until first few bubbles. Turn it off and remove from the heat. Once it is cooled slightly and is easy to handle spoon it out with the wooden spatula in the prepared cake pan along with its syrup. At this stage the syrup will be sticky and coated to all the pecan pieces. With the wooden spatula spread it evenly in the cake pan and keep it aside.
- In a large mixing bowl, combine oat flour, baking powder, baking soda and salt and mix it well.
- In the oat flour mixture, stir in soaked flaxmeal, ½ cup maple syrup, oat milk, vanilla extract, and apple cider vinegar. Whip it into a thick batter.
- Spoon out the batter in the cake pan over the pecans. Hold the pan with one hand from the bottom and press one corner of the parchment paper with your finger then shape the batter according to the cake pan with the back of a spoon or with a flat spatula. Make sure the batter covers the pecans completely.
- Place it in the middle rack of the oven and bake for 28 minutes. Turn it off and let it rest in the warm oven for 30 seconds. Take it out and place it on a flat surface for 5 minutes without disturbing.
- Invert the cake pan on a flat working surface. The cake should leave the pan immediately, then remove the pan from it. Gently peel off the parchment paper making sure that pecans are still sticking to the cake. Slice and enjoy.
Notes
- The batter will be sightly thick for this cake so while shaping, it would feel like brownie batter. So, make sure to spread it as evenly as possible so as to cover all the pecans in the cake pan.
- This cake tastes best when slightly warm.
- At room temperature – you may store it at room temperature for one day I a container with a light lid.
- Refrigerator – store it in an air tight container for about 3-4 days. Warm it up in the microwave for 20 seconds or oven toast it for 2-3 minutes or until soft.
- Freeze – once cooled at room temperature, slice it and place them in a single layer in a Ziploc bag. Freeze for about 2 months. Warm it up in microwave for 30 seconds or oven toast for 4 minutes. You may re-bake them at 350-degree Fahrenheit for 5-6 minutes or until soft.
Nutrition
Michelle says
I love this fall-version upside down cake! The crunch of the pecans with the cake is perfect
Gunjan says
Thank you Michelle!
Tayler says
I’ve been looking for a new dessert to try for Thanksgiving, and this upside down cake looks perfect! I can’t wait to try it!
Gunjan says
Let me know how it turns out for you 🙂
Kim says
I’ve always enjoyed upside-down cakes. I’ve never tried one with pecans, before, though. This looks great and I can’t wait to try it!
Gunjan says
Thank you Kim!
Stephanie says
Living in the northeast, pecans aren’t a very popular dessert choice. Since I love them, I’m always happy to find a new recipe! This upside-down cake came out really well and I’ll definitely be making it again.
Gunjan says
So happy that you baked this cake and liked it so much 🙂
Dana says
Delicious recipe and I LOVE the use of pecans this time of year!
Gunjan says
Thank you Dana!