1. Preheat the oven to 180°C and prepare a 7×11 inch baking dish with non-stick spray and then set it aside.
2. Place the butter, brown sugar and cinnamon into a small pot over medium heat. Stir and cook for 2-3 minutes and the butter has completely melted and then stir in the chopped pecans. Pour the mixture into the prepared dish.
3. In a mixing bowl, add the flours, cane sugar, baking powder, baking soda and salt and stir until combined. In another bowl, whisk together the almond milk, oil, applesauce, vinegar and extract.
4. Stir just until the batter comes together and no dry spots remain.
5. Pour the batter over the pecans and use a rubber spatula to spread it out evenly. Bake the cake for 28-35 minutes and toothpick comes out clean when inserted into the centre. Let the cake cool for 20 minutes before flipping it out onto a serving dish to continue cooling. Cut into pieces and serve.