Wednesday 9 December 2020

Vegan Pecan Pie Layer Cake

 Turn your favourite Thanksgiving dessert up a notch into a delicious Pecan pie themed cake!

I love pecan pie, I've had some really delicious slices, and even though this year I did intend on making a pecan pie, I had the idea instead to make it into a cake. Because for me, everything comes in cake form! In this cake we've got lovely brown sugar spiced sponges, a pecan butter filling and a creamy sweet maple buttercream. I know I'm writing this recipe a lot later than Thanksgiving but I'ma always behind with these things (let's hope Christmas I'm on the ball!) but I thought it's still worth sharing the recipe - pecan pie can still be enjoyed all year round :) Next year if I don't make a pecan pie type something, I'd like to try some other traditional thanksgiving recipes.

Check out my other layer cake recipes for more inspiration!


Prep: 15 minutes
Cook: 25 minutes


  • 325g Self-raising flour
  • 300g Light brown sugar
  • 1 tbsp Baking powder
  • 1 tsp Salt
  • 130g Applesauce
  • 250ml Soya milk + 1 tbsp apple cider vinegar
  • 160g Butter 
  • 2 tsp Vanilla extract
  • 1 tbsp Cinnamon
  • Meridian Pecan butter
  • 300g Butter softened
  • 500g Icing sugar
  • 2 tbsp Maple syrup
  • Pecans 


  1. Preheat the oven to 180℃ and grease and line x3 6 inch cake tins with baking paper.
  2. Mix together the soya milk and ACV in a jug and leave to one side for 5 minutes to create a 'buttermilk'.
  3. Using an electric mixer or standing mixer, beat together the butter and sugar together until combined and fluffy. Add the applause and vanilla and mix in - the mixture may start to separate but that's okay it will come together with the rest of the ingredients. 
  4. In a separate bowl, mix together the flour, salt and cinnamon. In stages add some of the dry mixture to the sugar mixture and a  little bit of 'buttermilk' and mix.
  5. Keep alternating and mixing in-between, ending with the flour last and then mix the cake batter till smooth.
  6. Divide the cake batter between the 3 tins and bake in the oven for 20-25 minutes until a knife inserted comes out clean. Leave to cool in the tins completely before removing.
  7. Meanwhile make the buttercreamUsing an electric whisk or stand mixer, beat the butter until smooth and creamy. Gradually add the icing sugar about 100g at a time, and mix together making sure to stop and scrape in and around the bowl to collect all of the icing and butter.
  8. Finally add the maple syrup and mix in, add more if needed but it should be quite sweet.
  9. To assemble the cakes, place one cake layer on a cake board or plate and spread a thinnish layer of buttercream on top. I like to pipe a wall of buttercream around the outer edge of the cake layer to prevent the filling seeping out.
  10. Add about 2 tbsp of pecan butter in the middle and spread evenly to meet the wall of buttercream.
  11. Place the next cake layer on top and repeat the process finishing with the last cake layer on top.
  12. Using a palette knife spread some more buttercream on top and around the cake for the crumb coat. Place in the fridge to chill until firm to touch.
  13. Remove the cake and spread the remaining buttercream around the cake for a smooth finish. I saved some to pipe a rope style on top of the cake but you can finish it how you like.
  14. Add the pecans around the bottom or on top and leave in the fridge to chill until ready to serve. Will keep in the fridge up to a week. Enjoy!



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