Preheat oven to 350°F. Grease sides and bottom of a 9 inch round baking dish then line the bottom with parchment paper by cutting out a circle that will fit perfectly inside. Grease the top of the parchment paper as well.

Add coconut oil, ⅓ cup maple syrup, ⅓ cup coconut sugar and a pinch of sea salt to a small sauce pan and bring to a simmer. Turn off heat and stir in pecans then pour into your greased baking dish and spread evenly across the bottom of the pan. Allow this to cool and set while you prepare your cake batter.

To make batter, combine ½ cup olive oil, 1 cup maple syrup, ¼ cup coconut sugar, 3 eggs and 2 tsp vanilla in a large mixing bowl and whisk well until eggs are fully beaten into the batter.

Add in dry ingredients and stir until batter is smooth with no clumps remaining. Pour batter over pecan mixture then bake for 45-55 minutes until a toothpick stuck into the center of the cake comes out clean.

Allow cake to cool for one hour before attempting to remove from the pan.

To remove cake, start by taking a sharp knife and cutting all around the edges to separate the cake from the sides of the pan. Place serving dish upside down on top of cake pan, then flip over to invert cake on serving dish right side up. Carefully pull the cake pan off of the cake little by little.

Once cake is out of the pan, gently remove the parchment paper on top of the pecan topping and slice to serve.