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There’s something undeniably satisfying about flipping a cake out of the pan and revealing a layer of glossy, baked blueberries. It feels like a little kitchen magic, especially when this easy vegan blueberry cake recipe is simple and made with feel-good ingredients. This vegan blueberry upside-down cake brings together the sweetness of juicy berries, a soft and tender whole grain crumb, and just the right amount of cozy charm. It’s the kind of dessert that looks impressive but comes together with everyday ingredients and a whole lot of love.

More Vegan Blueberry Recipes to Try

Still in a blueberry mood? These plant-based treats are packed with flavor and just as easy to make:

Vegan Blueberry Coffee Cake – soft, cinnamon-spiced, and perfect with your morning coffee
Easy Vegan Fluffy Blueberry Muffins – bakery-style muffins made in one bowl
High-Protein Oatmeal (50g!) – loaded with blueberries and keeps you full all morning
Healthy Vegan Blueberry Tahini Oat Muffins – subtly nutty and naturally sweet
Frozen Blueberry Yogurt Cups – a cool and creamy no-bake snack or dessert

Why You’ll Love This Vegan Blueberry Upside-Down Cake

It’s made with whole grain flours but still bakes up soft, tender, and full of flavor.
Sweetened more mindfully, using maple syrup and coconut sugar instead of dumping in a ton of refined sugar.
A better-for-you take on dessert that still satisfies your sweet tooth.
Completely plant-based with no dairy, no eggs, and no oddball ingredients.
Simple enough for beginners, but beautiful enough to share with guests.

A Feel-Good, Plant-Based Blueberry Cake

This isn’t just a pretty cake with a blueberry crown. It’s a thoughtfully made dairy-free blueberry cake that leans into simple, nourishing ingredients without sacrificing taste.

Blueberries bring natural sweetness and a boost of antioxidants. Oat flour adds fiber and a subtle nuttiness, and flaxseed steps in with plant-powered goodness. Instead of heaps of refined sugar, this healthy vegan blueberry dessert gets its sweetness from maple syrup and a touch of coconut sugar.

It’s the kind of treat you can feel good about enjoying. Just real ingredients, real flavor, and a whole lot of love in every bite.

Blueberries and Brain Health

Blueberries aren’t just tasty little gems, they’re also one of the best fruits you can eat for your brain. Some research suggests that regular blueberry consumption may support memory, focus, and overall cognitive function as we age. This study in particular found improvements in memory among older adults who added blueberries to their diets.

These benefits are mostly linked to flavonoids, especially anthocyanins, the pigments that give blueberries their deep color. Even though anthocyanins are not absorbed in large amounts, eating flavonoid-rich fruits like blueberries has been linked to reduced inflammation and oxidative stress. These two factors are both connected to cognitive decline.

Blueberries also contain vitamin C, vitamin K, and fiber. So when you bake them into an easy vegan plant-based blueberry cake recipe like this one, you’re not just treating yourself. You’re giving your brain and body a little extra support too.

Ingredients for This Easy Healthy Vegan Blueberry Dessert Recipe

For the Blueberry Topping:

3 cups fresh or frozen blueberries
3 tablespoons coconut sugar (or brown sugar)
1 ½ tablespoons lemon juice
1 ½ tablespoons melted coconut oil (or applesauce for oil-free)

For the Cake Batter:

1 ½ cups white whole wheat flour
¾ cup oat flour (just blend oats to make your own)
6 tablespoons maple syrup
6 tablespoons unsweetened applesauce
1 ½ tablespoons ground flaxseed + 4 tablespoons water
1 ½ cups almond milk (or any plant milk)
3 tablespoons melted coconut oil (or more applesauce)
3 teaspoons baking powder
1 ½ teaspoons vanilla extract
¾ teaspoon cinnamon (optional but delicious)
½ teaspoon salt
Zest of 1 lemon (optional, but adds brightness)

How to Make This Vegan Blueberry Upside-Down Cake

Step 1: Preheat and Prep

Set your oven to 350°F and lightly grease a 10¼-inch springform pan. If you don’t have one, a standard cake pan works too. Just line it with parchment so the blueberry topping doesn’t stick.

Step 2: Make the Blueberry Topping

In a small bowl, mix the blueberries with coconut sugar, lemon juice, and melted coconut oil or applesauce. Spread this juicy mixture evenly over the bottom of your prepared pan.

Step 3: Make the Flax Eggs

Mix the ground flaxseed with water and let it sit for about 5 minutes. It’ll thicken into a gel-like consistency that works perfectly in this plant-based blueberry cake.

Step 4: Mix the Batter

In a large bowl, whisk together the flours, baking powder, salt, and cinnamon. In a separate bowl, combine the almond milk, maple syrup, applesauce, melted coconut oil (if using), vanilla, and the flax mixture.

Pour the wet ingredients into the dry and gently stir until just combined. Be careful not to overmix. Stirring too much can develop the gluten in the flour, which may lead to a dense or chewy texture instead of a soft, tender crumb. A few lumps are completely fine and will bake out beautifully.

Step 5: Bake the Cake

Pour the batter over the blueberry layer and smooth it out with a spatula. Bake for 35 to 45 minutes. Check it around the 35-minute mark with a toothpick. If it comes out clean, it’s ready.

Step 6: Cool and Flip

Let the cake cool in the pan for about 10 to 15 minutes. Then carefully flip it onto a plate so the blueberry layer is on top. Take a moment to admire your work.

How to Store This Healthy Blueberry Vegan Dessert

This vegan blueberry upside-down cake keeps beautifully:

Room Temp: Store covered on the counter for 2 days.
Fridge: Keeps fresh for 4 to 5 days. Warm it slightly before serving.
Freezer: Freeze individual slices for up to 2 months. Reheat in the oven or microwave for a quick treat.

Customize Your Plant-Based Blueberry Cake

This easy vegan blueberry cake recipe is super adaptable. Try these simple twists:

Swap in raspberries, peaches, or a mix of berries.
Add lemon zest or a little almond extract for extra flavor.
Stir chopped walnuts or almonds into the batter for crunch.
Use a 1:1 gluten-free flour blend in place of the wheat flour for a gluten-free version.

Vegan Blueberry Upside-Down Cake FAQs

Can I use frozen blueberries?
Yes, absolutely. No need to thaw them first. Just toss them in frozen and watch the bake time.

What if I don’t have oat flour?
No worries. Just blend rolled oats in a high-speed blender until they turn into a fine flour.

Can I use a different flour instead of white whole wheat?
Yes. Regular whole wheat flour works but gives a heartier texture. All-purpose flour creates a softer, lighter crumb. For a gluten-free option, use a 1:1 gluten-free flour blend that includes a binder like xanthan gum.

What if I don’t have coconut oil?
You can use another neutral oil like canola or avocado oil. I’ve used canola oil in this easy vegan blueberry cake recipe with great results. If you’re avoiding oil, unsweetened applesauce works too.

Do I need a springform pan?
It’s helpful for flipping the cake, but not essential. Just line a regular cake pan well and you’re good to go.

Can I add lemon flavor to my cake?

Of course! You can add a tablespoon of lemon zest or a 1/2 teaspoon to 1 teaspoon of lemon extract to pump up the freshness!

Made with Love (and Blueberries)

This vegan blueberry upside-down cake is one of those recipes that reminds you how joyful and grounding baking can be. It’s simple, made with real ingredients, and filled with compassion from start to finish.

So go ahead, pour yourself a cup of tea, slice into that juicy berry topping, and savor something sweet that also happens to be kind.

If you give this healthy vegan blueberry dessert a try, I’d love to hear how it turns out!

More Berry Desserts!

Vegan Blueberry Upside-Down Cake

This vegan blueberry upside-down cake is soft, tender, and topped with a glossy layer of juicy baked blueberries. Made with whole grain flours and naturally sweetened with maple syrup and coconut sugar, it’s a feel-good dessert that’s simple, beautiful, and full of flavor.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 40

Cooling Time 15

Total Time 1 15

Course Dessert, Snack

Cuisine American

Servings 8 slices

Calories 285 kcal