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.
Servings: 8 slices
Calories: 285kcal
Cost: $9
Ingredients
For the Blueberry Topping:
- 3 cups fresh or frozen blueberries about 450 g
- 3 tablespoons coconut sugar or brown sugar 36 g
- 1 ½ tablespoons lemon juice 22 ml
- 1 ½ tablespoons melted coconut oil or unsweetened applesauce 22 ml
For the Cake Batter:
- 1 ½ cups white whole wheat flour 180 g
- ¾ cup oat flour 90 g
- 6 tablespoons maple syrup 90 ml
- 6 tablespoons unsweetened applesauce 90 g
- 1 ½ tablespoons ground flaxseed 11 g
- 4 tablespoons water 60 ml – for mixing with flaxseed
- 1 ½ cups unsweetened almond milk or any plant milk 360 ml
- 3 tablespoons melted coconut oil or more applesauce 45 ml
- 3 teaspoons baking powder 12 g
- 1 ½ teaspoons vanilla extract 7.5 ml
- ¾ teaspoon cinnamon optional (1.5 g)
- ½ teaspoon salt 3 g
- Zest of 1 lemon optional (about 1 teaspoon or 2 g)
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 10¼-inch springform pan, or line a standard cake pan with parchment paper.
- In a small bowl, mix the blueberries, coconut sugar, lemon juice, and melted coconut oil (or applesauce). Spread this mixture evenly over the bottom of the prepared pan.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 unsweetened applesauce
- In a separate small bowl, mix the ground flaxseed with water to make flax eggs. Let it sit for 5 minutes to thicken.1 ½ tablespoons ground flaxseed, 4 tablespoons water
- In a large mixing bowl, whisk together the white whole wheat flour, oat flour, baking powder, cinnamon (if using), and salt.1 ½ cups white whole wheat flour, ¾ cup oat flour, 3 teaspoons baking powder, ¾ teaspoon cinnamon, ½ teaspoon salt
- In another bowl, combine the almond milk, maple syrup, applesauce, melted coconut oil (if using), vanilla extract, lemon zest (if using), and the thickened flax mixture.6 tablespoons maple syrup, 6 tablespoons unsweetened applesauce, 1 ½ cups unsweetened almond milk or any plant milk, 3 tablespoons melted coconut oil or more applesauce, 1 ½ teaspoons vanilla extract, Zest of 1 lemon
- Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Do not overmix. A few small lumps are okay.
- Pour the batter evenly over the blueberry mixture in the pan. Smooth the top with a spatula.
- Bake for 35 to 45 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 to 15 minutes. Then carefully flip it onto a serving plate so the blueberry topping is on top.
- Slice, serve, and enjoy!
Video
Notes
- You can use fresh or frozen blueberries. No need to thaw if using frozen.
- For an oil-free version, replace all coconut oil with unsweetened applesauce.
- To make your own oat flour, blend rolled oats in a high-speed blender until fine.
- Regular whole wheat or all-purpose flour can be used instead of white whole wheat.
- Let the cake cool slightly before flipping to avoid breaking the topping.