Description
A wholesome and delicious vegan blueberry upside-down cake made with whole grains and minimal effort. Perfectly sweet, moist, and bursting with juicy blueberries.
Ingredients
Units
Scale
- 2 cups fresh or frozen blueberries
- 1/4 cup maple syrup
- 1 1/2 cups whole wheat flour
- 1/2 cup almond flour
- 1/2 cup coconut sugar
- 1 tbsp baking powder
- 1/4 tsp salt
- 1 cup unsweetened almond milk
- 1/3 cup neutral oil (like avocado or canola)
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9-inch round cake pan.
- Spread blueberries evenly in the bottom of the prepared pan. Drizzle with maple syrup and set aside.
- In a large bowl, whisk together whole wheat flour, almond flour, coconut sugar, baking powder, and salt.
- In a separate bowl, mix almond milk, oil, apple cider vinegar, and vanilla extract.
- Pour the wet ingredients into the dry and stir until just combined.
- Carefully pour the batter over the blueberries in the cake 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 minutes, then invert onto a serving plate.
- Allow to cool completely before slicing and serving.
Notes
- Use frozen blueberries straight from the freezer—no need to thaw.
- Substitute almond flour with oat flour for a nut-free version.
- This cake stores well in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 12g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg