Description

This Vegan Blueberry Upside-Down Cake is made with whole grain flour, naturally sweetened, and topped with juicy caramelized blueberries. A no-fuss, wholesome dessert that’s easy to make and big on flavor.

Ingredients

Units Scale

1 1/2 cups fresh or frozen blueberries
2 tablespoons maple syrup
1 cup whole wheat pastry flour
1/2 cup almond flour
1/2 cup coconut sugar or brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup non-dairy milk
1 tablespoon apple cider vinegar
1/4 cup melted coconut oil or neutral oil
1 teaspoon vanilla extract

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Instructions

Preheat the oven to 350°F (175°C). Lightly grease an 8-inch round cake pan and line the bottom with parchment paper.
Spread blueberries evenly on the bottom of the pan and drizzle with maple syrup.
In a large bowl, whisk together whole wheat pastry flour, almond flour, coconut sugar, baking powder, baking soda, and salt.
In a separate bowl, mix non-dairy milk and apple cider vinegar. Let sit for a minute to curdle.
Add oil and vanilla extract to the milk mixture, then pour into the dry ingredients. Stir until just combined.
Pour the batter over the blueberries in the prepared pan and spread evenly.
Bake for 35–40 minutes or until a toothpick inserted into the center comes out clean.
Let cool in the pan for 10 minutes, then invert onto a plate. Carefully remove parchment paper and let cool completely before slicing.

Notes

Use frozen blueberries without thawing to prevent them from becoming mushy.
You can substitute spelt or oat flour for the whole wheat pastry flour.
Top with coconut whipped cream or vegan yogurt for an extra treat.

Nutrition

Serving Size: 1 slice
Calories: 210
Sugar: 12g
Sodium: 180mg
Fat: 9g
Saturated Fat: 4g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 3g
Cholesterol: 0mg