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

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A delicious and easy-to-make vegan blueberry upside-down cake made with whole grains, perfect for a healthy and fuss-free dessert or snack.

Ingredients

Units Scale
  • 1 1/2 cups fresh or frozen blueberries
  • 2 tbsp maple syrup
  • 1 1/2 cups whole wheat flour
  • 1/2 cup almond flour
  • 1/2 cup coconut sugar or brown sugar
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup unsweetened non-dairy milk (like almond or oat)
  • 1/3 cup melted coconut oil or neutral oil
  • 1/4 cup maple syrup
  • 1 tbsp apple cider vinegar
  • 1 tsp vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C) and lightly grease a 9-inch round cake pan.
  2. Spread the blueberries evenly on the bottom of the prepared pan and drizzle with 2 tablespoons of maple syrup.
  3. In a large bowl, whisk together whole wheat flour, almond flour, coconut sugar, baking powder, baking soda, and salt.
  4. In a separate bowl, whisk together non-dairy milk, oil, 1/4 cup maple syrup, apple cider vinegar, and vanilla extract.
  5. Pour the wet ingredients into the dry ingredients and stir until just combined.
  6. Carefully pour the batter over the blueberries in the pan and spread evenly.
  7. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
  8. Let the cake cool in the pan for 10-15 minutes, then carefully invert onto a serving plate.
  9. Cool completely before slicing and serving.

Notes

  • You can use frozen blueberries, no need to thaw.
  • For extra flavor, add a pinch of cinnamon to the batter.
  • This cake stores well in the fridge for up to 4 days.

Nutrition

Find it online: https://easy-tapas-recipes.com/vegan-blueberry-upside-down-cake-recipe-with-whole-grains-zero-fuss-2/