Blueberry Upside Down Cake Vegan Recipe Made Easy

Blueberry upside down cake is a delightful twist on the classic pineapple version, bursting with fresh, juicy blueberries and a tender, moist crumb. Making it vegan means you can enjoy all the flavor and comfort without any dairy or eggs, perfect for those with dietary restrictions or anyone seeking a plant-based treat.

This cake combines the sweetness of maple syrup and brown sugar with the tangy freshness of blueberries, creating a beautiful golden caramelized topping once flipped out of the pan. It’s an ideal dessert for brunch, a casual gathering, or just a cozy afternoon snack with a cup of tea.

Whether you’re a seasoned baker or new to vegan desserts, this recipe is straightforward and rewarding. Plus, it uses simple pantry ingredients and fresh fruit, making it an accessible way to impress family and friends.

Ready to dive into making this scrumptious blueberry upside down cake? Let’s get baking!

Why You’ll Love This Recipe

This blueberry upside down cake vegan recipe is a true crowd-pleaser for many reasons. Firstly, it showcases fresh blueberries caramelized in a luscious maple and brown sugar glaze, creating a stunning and flavorful topping that’s as eye-catching as it is delicious.

Secondly, the cake itself is moist, tender, and lightly spiced, with ingredients like almond milk and apple cider vinegar that help achieve the perfect vegan crumb. It’s naturally sweetened without refined sugars, making it a healthier alternative to traditional cakes.

Lastly, it’s incredibly versatile. You can swap blueberries for other berries or stone fruits, and it’s easy to make ahead of time, perfect for parties or meal prepping desserts.

Plus, it pairs wonderfully with vegan whipped cream or ice cream for an extra special touch.

Ingredients

• For the topping:
• 1 cup fresh blueberries
• 1/3 cup pure maple syrup
• 2 tablespoons vegan butter or coconut oil, melted
• 2 tablespoons brown sugar, packed
• For the cake batter:
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon (optional)
• 3/4 cup almond milk (or any plant milk)
• 1 tablespoon apple cider vinegar
• 2/3 cup organic cane sugar or coconut sugar
• 1/3 cup vegetable oil (canola, sunflower, or melted coconut oil)
• 1 teaspoon pure vanilla extract

Equipment

• 9-inch round cake pan
• Mixing bowls (medium and large)
• Whisk
• Measuring cups and spoons
• Rubber spatula or wooden spoon
• Cooling rack
• Oven mitts

Instructions

1. Preheat the oven to 350°F (175°C). Grease the 9-inch cake pan lightly with vegan butter or oil to prevent sticking.
2. Prepare the blueberry topping: In a small bowl, combine the maple syrup, melted vegan butter, and brown sugar. Stir until the sugar dissolves.
3. Pour the topping mixture evenly into the bottom of the cake pan. Arrange the fresh blueberries on top of the syrup mixture in a single layer. Set aside.
4. Make the vegan buttermilk: In a small bowl, combine almond milk with apple cider vinegar. Let it sit for 5 minutes to curdle; this replaces traditional buttermilk.
5. Mix the dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
6. Combine the wet ingredients: Add the sugar, vegetable oil, vanilla extract, and the vegan buttermilk mixture to the dry ingredients. Gently whisk until just combined; do not overmix to keep the cake light.
7. Pour the batter over the blueberry topping in the cake pan, spreading it evenly with a spatula.
8. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the edges are golden brown.
9. Cool the cake in the pan for about 15 minutes. This allows the topping to set slightly and makes flipping easier.
10. Invert the cake: Place a serving plate over the cake pan and carefully flip it over to reveal the beautiful blueberry topping.
11. Serve warm or at room temperature. Enjoy as is, or with your favorite vegan whipped cream or ice cream.

Tips & Variations

For best results, use fresh blueberries rather than frozen, as frozen ones can release extra moisture and impact the caramelization.

If you want a bit of zest, add a teaspoon of lemon zest to the batter for a bright citrus note. You can also substitute the blueberries with raspberries, blackberries, or sliced peaches for a delicious variation.

For a gluten-free version, swap the all-purpose flour with a 1:1 gluten-free baking flour blend. Also, try using coconut sugar or date sugar as a natural sweetener alternative.

Want to make it extra decadent? Drizzle some melted vegan white chocolate or a simple glaze made with powdered sugar and lemon juice over the cooled cake.

Nutrition Facts

Serving Suggestions

This blueberry upside down cake is delicious on its own, but you can elevate it with some simple accompaniments. Serve it warm with a scoop of your favorite vegan vanilla ice cream or a dollop of coconut whipped cream for a luscious contrast.

For a refreshing twist, add a side of freshly sliced fruits like strawberries or kiwi. You can also drizzle a little extra maple syrup or a homemade berry compote on top for added sweetness and moisture.

Pairing this cake with a cup of herbal tea or a light coffee enhances the flavors and creates a cozy, comforting experience perfect for brunch or dessert.

Conclusion

This vegan blueberry upside down cake is a wonderful way to enjoy a classic dessert with a fresh, plant-based twist. It’s simple to make but looks and tastes like a treat you’d find in a fancy bakery.

The combination of juicy blueberries, rich caramelized maple syrup, and tender cake crumb makes every bite irresistible.

Whether you’re baking for a vegan friend, trying to eat more plant-based foods, or simply exploring new flavors, this recipe is sure to become a favorite. Don’t forget to check out some of our other delicious recipes like Chocolate Heaven Cake Recipe, Cinnamon Pecan Ice Cream Recipe, and Classico Sun Dried Tomato Alfredo Sauce Recipe to keep your kitchen adventures exciting!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Blueberry Upside Down Cake Vegan Recipe”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A moist and flavorful vegan upside down cake bursting with fresh blueberries. Perfect for a healthy dessert or snack.”, “prepTime”: “PT20M”, “cookTime”: “PT40M”, “totalTime”: “PT60M”, “recipeYield”: “8 servings”, “recipeIngredient”: [“2 cups fresh blueberries”, “1/4 cup coconut oil, melted”, “1/2 cup brown sugar”, “1 1/2 cups all-purpose flour”, “1 cup almond milk”, “1/2 cup granulated sugar”, “1 tsp baking powder”, “1/2 tsp baking soda”, “1/4 tsp salt”, “1 tbsp apple cider vinegar”, “1 tsp vanilla extract”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Preheat oven to 350\u00b0F (175\u00b0C).”}, {“@type”: “HowToStep”, “text”: “In a bowl, toss blueberries with 2 tbsp brown sugar and set aside.”}, {“@type”: “HowToStep”, “text”: “Spread melted coconut oil evenly in a 9-inch cake pan.”}, {“@type”: “HowToStep”, “text”: “Sprinkle remaining brown sugar over the coconut oil.”}, {“@type”: “HowToStep”, “text”: “Arrange blueberries evenly on top of the sugar layer.”}, {“@type”: “HowToStep”, “text”: “In a large bowl, whisk flour, granulated sugar, baking powder, baking soda, and salt.”}, {“@type”: “HowToStep”, “text”: “In a separate bowl, combine almond milk, apple cider vinegar, and vanilla extract.”}, {“@type”: “HowToStep”, “text”: “Pour wet ingredients into dry and mix until just combined.”}, {“@type”: “HowToStep”, “text”: “Pour batter over the blueberry layer in the pan.”}, {“@type”: “HowToStep”, “text”: “Bake for 40 minutes or until a toothpick comes out clean.”}, {“@type”: “HowToStep”, “text”: “Let cool for 10 minutes, then invert onto a serving plate.”}], “nutrition”: {“calories”: “250 kcal”, “proteinContent”: “3 g”, “fatContent”: “10 g”, “carbohydrateContent”: “38 g”}}