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Eggless Butter Pecan Cake

A light and buttery cake with roasted pecans, perfect for family gatherings and simple baking.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Wet Ingredients
  • 1/2 cup unsweetened almond milk Can be substituted with any plant-based milk.
  • 1/2 cup unsalted butter, melted Use coconut oil for dairy-free option.
  • 3/4 cup brown sugar
  • 1 teaspoon vanilla extract
Main Ingredients
  • 1/2 cup chopped pecans Lightly toasted for flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.
  2. In a mixing bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Whisk them together.
  3. In a separate bowl, beat the melted unsalted butter and brown sugar until smooth.
  4. Stir in the unsweetened almond milk and vanilla extract until fully blended.
  5. Gradually add the dry ingredients to the wet mixture, stirring gently. Fold in the chopped pecans.
Baking
  1. Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes, or until a toothpick comes out clean.
  2. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Serving
  1. Slice the cake and enjoy your delightful Eggless Butter Pecan Cake!

Notes

Store in an airtight container in the refrigerator for up to 5 days. Freeze slices tightly wrapped for up to 2 months. Thaw at room temperature for 15-20 minutes or microwave for 10 seconds before serving.