Gluten-free Candied Pecan Cake (dairy-free option)

Sabrina

Course Dessert, Snack

96 grams (½ cup) liquid oil
80 grams (⅓ cup) pecan butter recipe can be found on my glutenillusion instagram page (linked above this recipe card)
225 grams (1 packed cup) dark brown sugar
3 large eggs
1 tsp cinnamon
½ tsp salt
270 grams (2 cups spooned and leveled) Bob's Red Mill Gluten-free 1:1 Baking Flour
2 ¼ tsp baking powder
1 tsp vanilla extract
157 grams (⅔ cup) milk of choice

170 grams (¾ cup, 1 ½ sticks) soft unsalted butter or vegan butter if dairy-free divided
167 grams (¾ cup packed) dark brown sugar
¼ tsp cinnamon
Pinch of salt
120 grams (½ cup) pecan butter
210 grams (1 ¾ cups) powdered sugar divided

Place a sheet of parchment paper on a large plate. In a medium-large skillet/saucepan, bring the brown sugar, salt, and water to a boil over medium-heat heat. Stir and cook for about 3 minutes until the liquid reduces. Add in the pecans, stir to coat, and keep cooking until the liquid becomes thick, syrupy, and the water mostly all evaporated. Transfer the candied pecans to the parchment lined plate and cool while you begin to make the cake and frosting.

Line a 9x13 inch cake pan with parchment paper. Preheat the oven to 350 degrees F (177 C).
Using a stand mixer (or large bowl and electric hand mixer), beat the oil, pecan butter, brown sugar, eggs, cinnamon, and salt together for several minutes until very fluffy. Add the GF flour and baking powder and mix until combined. Pour in the vanilla and milk and mix well. Scrape the sides and bottom of the bowl with a spatula then give the batter one last thorough mix. Transfer the batter to the prepared pan and bake for 25-30 minutes or until a toothpick comes out clean. Remove from the oven and let the cake cool completely at room temperature.

In a small saucepan, add 113 grams/½ cup (1 stick) of butter, all the brown sugar, cinnamon, and salt. Turn the heat to medium-low and let the butter melt down. Whisk the melted mixture and continue to heat it until the sugar seems to be dissolved. Remove from the heat. Add the pecan butter to the bowl of a stand mixer and pour the melted butter brown sugar mixture on top. Mix on low using the whisk attachment until the pecan butter and melted mixture is combined. Add 120 grams/1 cup of powdered sugar and mix on medium-low until combined. Chill the frosting in the fridge or freezer until the bowl is cool to the touch.
Once the frosting is chilled, whip on medium speed for about a minute. Add the remaining 57 grams/¼ cup (½ stick) of butter and 90 grams/¾ cup of powdered sugar and continue whipping until fully combined and fluffy.

Check on the candied pecans if you made them. If they are sticky, transfer the parchment to a sheet pan and broil them on high for a few minutes or until they no longer look very sticky. Let them cool and crisp up before using.
Carefully grab the parchment paper edges of the completely cooled cake and lift it to remove it from the pan. Slide or flip the cake off of the parchment and onto a serving platter. Add a generous amount (if not all) of the frosting on top and evenly spread over the entire surface of the cake using a frosting spatula. Sprinkle the candied pecans on top to garnish if you wish. Slice, serve, and enjoy!