Apple Pecan Upside Down Cake - Vegan

Winter came to Seattle before Fall left this year...everything is white outside and it is really beautiful! When it snows in Seattle it creates certain chaos and calmness. I feel sorry for the ones who got stuck in chaotic snow traffic last night and spent many hours trying to get back to home. I hope everyone gets to enjoy the calmness today. We are snowed in today and not planning on risking our lives to go somewhere, so I thought it was a good day to bake!

With the holiday season approaching, whether you are a vegan or not, I know you are looking forward to all the great food but dreading counting the calories and fat grams you are going to put into yourself... This is a healthier alternative to your typical holiday desserts and it is delicious!! No refined flower. No refined sugar. Only a good kind of fat from nuts... can it be true? 

What goes in your body:

• 1/2 cup pecans, chopped
• 1 apple, diced into small pieces
• 1/3 cup non-dairy milk
• 1/3 cup maple syrup
• 1/2 cup whole wheat pastry flour
• 1 tbs baking powder
• 1/2 tsp salt
• 3/4 cup apple sauce
• 1/2 cup agave nector
• 1tbsp vanilla extract

You are going to:

1. Preheat oven to 375F.
2. Lightly grease a cake pan and lay pecans on the bottom of the pan, then make another layer with apples.
3. Pour non-dairy milk and maple syrup on top.
4. In a mixing bowl, mix all the dry ingredients together ,add all the remaining wet ingredients and mix well to make batter.
5. Pour batter into the cake pan and bake 40-45 minutes or until the center of the cake is cooked.
6. Take it out from the oven and let it sit for 10-15 minutes to settle.
7. Cover the cake pan with a serving platter you want to use and flip it upside down!

Secrets from the chef:

• It is very unfortunate that we don't have any ice cream at home now and we can't go to the store to pick some up... this will certainly go well with ice cream!
• I used Almond milk as my non-dairy milk choice.

Bon appétit!