Ingredients

Topping:

100g light brown sugar
110g dairy-free butter
60ml syrup (fruit, agave, or honey)
½ tsp ground cinnamon
¼ tsp salt
100g chopped pecans

Sponge:

360g self-rising flour
1 tsp baking powder
¼ tsp bicarbonate of soda
150g light brown sugar
360ml dairy-free milk
1 tsp vinegar
100g dairy-free yoghurt
80g light olive or vegetable oil
1 tsp sweet cinnamon
1 tsp ground ginger
¼ tsp ground allspice

Instructions

Step 1: Preheat the oven to 170°C Fan. In a saucepan, melt the dairy-free butter with the light brown sugar and syrup over medium heat until the mixture is foamy, then allow it to thicken slightly.

Step 2: Remove the saucepan from heat, stir in ground cinnamon and salt, then fold in the chopped pecans evenly.

Step 3: In a small bowl, combine the dairy-free milk with vinegar and set aside to curdle slightly.

Step 4: In a large mixing bowl, whisk together the wet ingredients: milk-vinegar mixture, dairy-free yoghurt, and oil.

Step 5: Sift the self-rising flour, baking powder, bicarbonate of soda, light brown sugar, cinnamon, ginger, and allspice into the wet ingredients. Gently mix until just combined, avoiding overmixing.

Step 6: Line a springform pan and spread the caramel pecan mixture evenly across the base.

Step 7: Pour the cake batter over the pecans in the pan, spreading it evenly.

Step 8: Bake in the preheated oven for 40-50 minutes, or until the cake is well-risen and a skewer inserted in the center comes out clean.

Step 9: Allow the cake to cool in the pan for about 10 minutes, then carefully flip it onto a serving plate so the pecan topping is on top. Let cool before slicing and serving.

Tips & Variations

For extra flavor, toast the pecans lightly before adding them to the caramel mixture.

Use maple syrup instead of agave or fruit syrup for a richer sweetness.

Try adding a pinch of nutmeg or cloves to the sponge spices for a deeper autumnal taste.

Make sure not to overmix the batter to keep the sponge light and tender.

FAQs

Can I use regular butter instead of dairy-free butter?

Yes, you can substitute regular butter if not following a vegan diet. It will work well in the caramel topping and add a rich flavor.

What if I don’t have a springform pan?

You can use a regular round cake pan lined with parchment paper for easy removal. Be sure to invert the cake onto a plate carefully after baking to keep the pecan topping intact.