Pecan Upside Down Cake

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.

Course Dessert

Cuisine American

Keyword how to make pecan upside down cake, pecan pie upside down cake, pecan upside down cake recipe, vegan pecan cake

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 254kcal

Author Gunjan

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.

How to store:

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