Why You’ll Love This Recipe

Vegan Blueberry Upside-Down Cake is a stunning dessert that flips expectations—literally. Bursting with juicy blueberries that caramelize as the cake bakes, this plant-based twist on the classic upside-down cake is moist, flavorful, and made without dairy or eggs. It’s perfect for entertaining or enjoying with a cup of tea, offering a sweet-tart balance and a beautiful presentation straight from the pan.

ingredients

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

fresh or frozen blueberriesbrown sugarlemon juiceall-purpose flourbaking powdersaltplant-based milk (such as almond or soy)apple cider vinegargranulated sugarneutral oil (such as canola or vegetable)vanilla extract

directions

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.

In the bottom of the pan, sprinkle the brown sugar evenly and drizzle with lemon juice. Spread the blueberries evenly over the sugar layer.

In a small bowl, mix plant-based milk and apple cider vinegar. Let sit for 5 minutes to create vegan “buttermilk.”

In a large bowl, whisk together the flour, baking powder, salt, and granulated sugar.

Add the vegan buttermilk, oil, and vanilla extract to the dry ingredients and stir until just combined. Do not overmix.

Pour the batter over the blueberries and smooth the top.

Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.

Let the cake cool in the pan for 10 minutes. Run a knife around the edge, then carefully invert onto a serving plate.

Cool completely before slicing.

Servings and timing

This recipe yields 8 slices.Preparation time: 15 minutesBaking time: 40-45 minutesCooling time: 20-30 minutesTotal time: 75-90 minutes

Variations

Use mixed berries or sliced peaches for a fruitier twist.

Add lemon zest to the batter for extra brightness.

Make it gluten-free by using a 1:1 gluten-free flour blend.

Top with coconut whipped cream for an elegant finish.

storage/reheating

Store the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days.For longer storage, freeze slices individually and thaw before serving.To reheat, microwave a slice for 15–20 seconds or warm in a 300°F oven for 5–7 minutes.

FAQs

Can I use frozen blueberries?

Yes, just add them directly without thawing to avoid excess liquid.

Why is my cake too dense?

Be sure not to overmix the batter, and measure ingredients carefully.

What plant-based milk works best?

Soy, almond, or oat milk all work well—choose your favorite.

Can I use coconut oil instead of vegetable oil?

Yes, just melt it first and allow it to cool slightly before adding.

Do I need to line the cake pan?

Not necessary if well-greased, but you can line the bottom with parchment for easy removal.

How do I know when the cake is done?

Insert a toothpick—if it comes out clean, it’s ready.

Can I make this in a square pan?

Yes, just adjust the baking time as needed and monitor for doneness.

Is this recipe nut-free?

It can be—just use nut-free plant milk like oat or rice milk.

Do I have to use lemon juice?

Lemon juice brightens the flavor, but you can substitute apple cider vinegar or omit if needed.

How do I keep the fruit from sticking?

Ensure the pan is well-greased and invert while the cake is still slightly warm.

Conclusion

Vegan Blueberry Upside-Down Cake is an eye-catching dessert that proves you don’t need eggs or dairy to create something deliciously elegant. With a moist crumb, vibrant berries, and a sweet glaze from natural juices, it’s sure to impress both vegan and non-vegan guests alike. Give it a try—you just might flip for it.