Description
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
- Preheat the oven to 350°F (175°C) and lightly grease a 9-inch round cake pan.
- Spread the blueberries evenly on the bottom of the prepared pan and drizzle with 2 tablespoons of maple syrup.
- In a large bowl, whisk together whole wheat flour, almond flour, coconut sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together non-dairy milk, oil, 1/4 cup maple syrup, apple cider vinegar, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Carefully pour the batter over the blueberries in the pan and spread evenly.
- 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 carefully invert onto a serving plate.
- 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
- Serving Size: 1 slice
- Calories: 220
- Sugar: 12g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg