Butter Pecan Cake with Cream Cheese Frosting (Vegan)
This butter pecan cake is light, fluffy, loaded with toasted pecans, and finished with a luscious cream cheese frosting. The moist and tender vanilla cake base gets an upgrade with the addition of plant-based butter extract and plenty of crunchy pecan pieces. The cream cheese frosting pairs perfectly with the rich, nutty flavors, creating a simple, dairy- and egg-free dessert that’s ideal for gatherings or a relaxed weekend bake.
PREP TIME
30 minutes
COOK TIME
43 minutes
INGREDIENTS
18
Serves: 9
Ingredients
Butter Pecan Cake
- 2.5 cups2.5 cups2.5 cups All Purpose Flour, (305 grams)
- 2.25 tsp2.25 tsp2.25 tsp Baking Powder
- .5 tsp.5 tsp.5 tsp Baking Soda
- 225 grams225 grams225 grams Cane Sugar, (1 cup + 2 tbsp)
- 4.5 Tbsp4.5 Tbsp4.5 Tbsp Plant-Based Butter, -room temperature (63 grams)
- 4.5 Tbsp4.5 Tbsp4.5 Tbsp Olive Oil, (light olive oil)
- 1.5 Tbsp1.5 Tbsp1.5 Tbsp Vanilla Extract
- 2.25 tsp2.25 tsp2.25 tsp Butter Extract, (I used OliveNation Vegan Butter Flavor Extract) see notes for link
- 1.25 cups1.25 cups1.25 cups Oat Milk, Organic, -room temperature (any plant-based milk will work)
- 10 Tbsp10 Tbsp10 Tbsp Almond Milk Yogurt, -room temperature (150 grams) (any plant-based yogurt will work)
- 2.25 tsp2.25 tsp2.25 tsp Apple Cider Vinegar
- .75 cup.75 cup.75 cup Pecans, -toasted and finely chopped + extra for the top of the cake (84 grams)
Cream Cheese Frosting
- 6 Tbsp6 Tbsp6 Tbsp Vegan Cream Cheese, Plain, - cold (90 grams) (I used Violife Just LIke Cream Cheese Alternative)
- 6 Tbsp6 Tbsp6 Tbsp Plant-Based Butter, -only slightly warmed (84 grams)
- 4.5 cups4.5 cups4.5 cups Powdered Sugar, (540 grams)
- 1.5 tsp1.5 tsp1.5 tsp Vanilla Extract
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Butter Pecan Cake
- Pre-heat the oven to 350F and prepare and 8×8 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 the bowl of a stand mixer. Blend at medium-high speed with a balloon whisk attachment just until they come together -about 1 to 2 minutes. Do not over blend.
- Add the powdered sugar about a half cup at a time and blend at medium speed for 30 seconds between additions. Once all of the powdered sugar has been added, blend until the frosting becomes fluffy and creamy – about a minute.
- Add the vanilla extract and blend for 30 seconds.
- Frost the cake or store the frosting in the refrigerator until you are ready to frost the cake.
- Make sure the cake is room temperature before frosting it.
- This frosting will loosen as it warms. 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 ready to serve it.
- Sprinkle some toasted pecans over the top of the frosted cake before serving.
- Store the cake in the refrigerator.
Notes
A link to the dairy free butter extract I used - Vegan Butter Flavor Extract | PG Free Natural Dairy Free Flavoring
Add a Note
My Notes:
About This Recipe
Show nutritional information
Cakes Desserts Egg Free Pescetarian Plant Based Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 751 |
| Fat: | 29 g |
| Carbohydrates: | 116 g |
| Protein: | 5 g |
| Cholesterol: | 0 g |
| Sodium: | 208 mg |
| Fiber: | 2 g |
| Sugars: | 81 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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