Why You’ll Love This Recipe

Vegan Blueberry Upside-Down Cake is a wholesome, no-fuss dessert that’s both comforting and nourishing. With juicy blueberries caramelized beneath a tender whole-grain crumb, this cake is perfect for brunches, picnics, or a healthy indulgence. It’s plant-based, uses whole wheat flour for added fiber, and comes together easily without complex steps or fancy ingredients.

ingredients

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

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

fresh or frozen blueberriesmaple syrupwhole wheat pastry flourbaking powderbaking sodasaltcinnamonplant-based milk (like almond or oat)apple cider vinegarunsweetened applesauceneutral oil (like sunflower or canola)vanilla extractbrown sugar (optional, for extra caramelization)

directions

Preheat your oven to 350°F (175°C) and lightly grease a round cake pan.

In the base of the pan, spread the blueberries evenly and drizzle with maple syrup (and brown sugar if using). Set aside.

In a small bowl, mix the plant-based milk with apple cider vinegar and let sit for 5 minutes to curdle slightly (this acts as vegan buttermilk).

In a large mixing bowl, whisk together the whole wheat pastry flour, baking powder, baking soda, salt, and cinnamon.

Add the applesauce, oil, vanilla extract, and the curdled plant-based milk to the dry ingredients. Stir until just combined—do not overmix.

Pour the batter over the blueberries in the pan and smooth the top.

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 minutes before inverting it onto a plate. Tap gently to release.

Serve warm or at room temperature.

Servings and timing

This recipe yields 8 slices.Preparation time: 15 minutesBaking time: 35-40 minutesCooling time: 10 minutesTotal time: 60-65 minutes

Variations

Swap blueberries for sliced peaches, plums, or mixed berries.

Add lemon zest to the batter for a citrusy touch.

Sprinkle chopped nuts on top of the berries before baking for added texture.

Use spelt flour or a gluten-free blend instead of whole wheat if needed.

Serve with a dollop of coconut whipped cream or vegan yogurt.

storage/reheating

Store leftover cake in an airtight container in the refrigerator for up to 5 days.Best enjoyed at room temperature or gently warmed in the microwave for 15-20 seconds.Freezes well for up to 2 months—wrap slices individually for easy thaw-and-eat portions.

FAQs

Can I use frozen blueberries?

Yes, no need to thaw—just use them straight from the freezer.

Is the cake very sweet?

It’s moderately sweet with natural sugars from fruit and maple syrup.

Can I make this oil-free?

Yes, substitute the oil with more applesauce for a fat-free version.

Do I need to sift the flour?

Not necessary—just whisk well to avoid clumps.

Can I use almond flour instead?

Almond flour won’t work as a 1:1 substitute here, but a blend of oat and almond flour may work with adjustments.

Why did my cake stick to the pan?

Make sure to grease the pan well and let the cake rest before flipping to help it release cleanly.

Can I make this in a square pan?

Yes, an 8×8-inch square pan works well too.

What plant milk is best?

Any unsweetened variety like almond, oat, or soy milk will do.

Is this recipe kid-friendly?

Absolutely—kids love the fruity topping and soft texture.

Can I reduce the sugar?

Yes, reduce maple syrup slightly if preferred, but it may affect caramelization.

Conclusion

Vegan Blueberry Upside-Down Cake is a celebration of simplicity and flavor. With its juicy berry layer and soft, wholesome crumb, it’s the kind of treat you can feel good about serving any day of the week. Quick to prepare and even quicker to disappear, this cake is bound to become a staple in your vegan dessert collection