Vegan Blueberry Upside-Down Cake (with Whole Grains & Zero Fuss)

Why You’ll Love This Recipe

Vegan Blueberry Upside-Down Cake is a wholesome, stunning dessert that’s as easy to make as it is delicious. Made with whole grain flour and sweetened naturally, this cake features juicy blueberries caramelized on the bottom that flip into a beautiful topping. It’s soft, moist, and perfect for brunches, potlucks, or a guilt-free treat any day of the week.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

fresh or frozen blueberries
maple syrup or coconut sugar
lemon juice
vanilla extract

whole wheat pastry flour or spelt flour
baking powder
baking soda
salt
unsweetened plant-based milk
apple cider vinegar
applesauce
maple syrup or other liquid sweetener
coconut oil or neutral oil
vanilla extract
lemon zest (optional)

directions

Preheat oven to 350°F (175°C) and lightly grease a 9-inch round cake pan.

In a small bowl, mix blueberries with maple syrup and lemon juice, then spread evenly in the bottom of the prepared pan.

In a large bowl, whisk together whole grain flour, baking powder, baking soda, and salt.

In a separate bowl, combine plant-based milk and apple cider vinegar. Let sit for a minute to curdle into vegan “buttermilk.”

Stir in applesauce, maple syrup, oil, vanilla extract, and lemon zest if using.

Pour the wet ingredients into the dry and mix until just combined—do not overmix.

Carefully pour batter over the blueberries and smooth the top.

Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.

Let the cake cool in the pan for 10–15 minutes, then run a knife around the edges and invert onto a serving plate.

Allow to cool completely before slicing.

Servings and timing

This recipe serves 8 people.
Preparation time: 15 minutes
Baking time: 35–40 minutes
Cooling and flipping time: 20 minutes
Total time: 70–75 minutes

Variations

Use a mix of berries like raspberries and blackberries for variety.
Add chopped nuts to the batter for texture.
Infuse the cake with cinnamon or cardamom for a spiced version.
Make mini upside-down cakes using a muffin tin (adjust bake time accordingly).

storage/reheating

Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
Freeze slices for up to 2 months—thaw in the fridge overnight.
Reheat gently in the microwave or enjoy chilled.

FAQs

Can I use frozen blueberries?
Yes, no need to thaw—just toss with the syrup and lemon juice before using.

Is this cake very sweet?
It’s mildly sweet and perfect for pairing with tea or coffee. Adjust sweetener to taste.

Can I make it gluten-free?
Yes, use a 1:1 gluten-free flour blend designed for baking.

What oil works best?
Neutral oils like sunflower or light olive oil work great; coconut oil adds a slight coconut flavor.

What does the applesauce do?
It keeps the cake moist and acts as a binder in place of eggs.

Will the blueberries stick?
Lightly greasing the pan well and inverting the cake while still warm helps prevent sticking.

Can I use white whole wheat flour?
Yes, it’s a great substitute for whole wheat pastry flour with a similar texture.

Conclusion

Vegan Blueberry Upside-Down Cake is a fuss-free dessert with a rustic charm and nourishing ingredients. It’s simple to make, full of fruity flavor, and turns out beautifully every time. Whether you’re baking for guests or just treating yourself, this wholesome cake is sure to be a crowd-pleaser—no flipping stress, just sweet success.

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