Butter Pecan Cake with Cream Cheese Frosting (Vegan)
This cake is soft, fluffy, loaded with toasted pecans, and topped with a delicious cream cheese frosting. A tasty, simple snack cake that is dairy and egg-free.
Ingredients
Butter Pecan Cake
- 305 grams / 2½ cups all purpose flour
- 2¼ tsp baking powder
- ½ tsp baking soda
- 225 grams / 1 cup + 2 tbsp cane sugar
- 63 grams / 4½ tbsp plant based butter with salt (room temperature)
- 4½ tbsp oil - I used olive oil
- 1½ tbsp vanilla extract
- 2¼ tsp butter extract - I used OliveNation Vegan Butter Flavor Extract
- 1¼ cups plant based milk (room temperature)
- 150 grams / ½ cup + 2 tbsp plant based yogurt (room temperature)
- 2¼ tsp apple cider vinegar
- ¾ cup / 84 grams toasted and finely chopped pecans + extra for the top of the cake
Cream Cheese Frosting
- 120 grams / 8 tbsp plant based cream cheese - I use Violife (cold out of the refrigerator)
- 28 grams / 2 tbsp plant based butter with salt (only slightly warmed)
- 240 grams / 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
Butter Pecan Cake
- Pre-heat the oven to 350F and prepare and 8x8 pan by lining it with parchment paper. Toast and finely chop the pecans; set them aside for later.
- In a small bowl; add the flour, baking powder and baking soda; whisk to combine and set the bowl aside.In a large measuring cup, add the milk, yogurt, vinegar, vanilla extract and butter extract; whisk to combine and set aside.
- In a medium bowl, add the butter, oil and sugar. With a hand mixer, blend the ingredients together for 2 to 3 minutes. Alternate adding the dry ingredients and the milk mixture, adding 1/3 at a time; blending 20 to 30 seconds with each addition. Fold in the pecans.
- Pour the batter into the prepared pan and bake for 43 to 45 minutes. The cake should be pulling away from the sides and a toothpick inserted should come out clean.
- Allow the cake to cool in the pan for 5 to 10 minutes before transferring it to a cooling rack. Allow the cake to completely cool before frosting.
Cream Cheese Frosting
- Add the cold cream cheese and the slightly warmed butter to a medium bowl and blend with a hand mixer for no more than 30 seconds. Add the powdered sugar and vanilla and and blend until smooth and creamy. Place the frosting in the freezer for about 15 minutes to firm up. This frosting can become runny easily. I suggest frosting the cake right before serving or frosting the cake ahead of time and storing the cake in the refrigerator until you are read to serve it. Sprinkling some toasted pecans over the top of the frosted cake is a nice final look.Store the cake in the refrigerator. The cake will remain fresh for about 3 days.