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Blueberry Upside Down Cake

Vegan upside down cake? Really? Yup...and oh, so good. Moist cake topped with succulent blueberries, baked to perfection. It's the perfect summer...special occasion...cake. 


4 tablespoons avocado oil
1/3 cup plus 3 tablespoons brown rice syrup 
1 1/2 cups fresh blueberries -- rinsed and drained 
sea salt
2 cups whole wheat pastry flour 
1 teaspoon baking powder 
1/2 teaspoon baking soda
1/2 - 1 cups vanilla soy or almond milk

Preheat the oven to 350 degrees and lightly oil a 1-quart souffl� dish. Warm 1 tablespoon of the oil and 2 tablespoons of rice syrup over low heat in a small saucepan for about two minutes. Spoon rice syrup mixture evenly over bottom of the souffl� dish and sprinkle with blueberries. Sprinkle with the sea salt to sweeten the fruit. Set aside. 

Combine the flour, baking powder and soda, and generous pinch of salt. Whisk briskly. Stir in the remaining oil and rice syrup. Slowly mix the milk to create a smooth spoonable batter. Spoon batter evenly over berries, taking care not to stir them. Bake 40 to 45 minutes, or until the center of the cake springs back to the touch where toothpick comes out clean. Allow cake to stand for 5 minutes before inverting onto a plate. Makes 6-8 servings. 


Frey Vineyards
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