A moist and fluffy vegan cake topped with caramelized blueberries, perfect for a sweet treat or special occasion.

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Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan.
In a small saucepan, melt 2 tbsp coconut oil and mix with brown sugar. Pour this mixture into the bottom of the cake pan and spread evenly.
Scatter the blueberries over the sugar mixture in the pan.
In a small bowl, mix almond milk and apple cider vinegar. Let sit for 5 minutes to curdle.
In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt.
Add the almond milk mixture, melted coconut oil, and vanilla extract to the dry ingredients. Stir until just combined.
Pour the batter over the blueberries in the cake pan and spread evenly.
Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then carefully invert onto a serving plate.
Cool completely before serving. Enjoy!

Use fresh blueberries for best results, but frozen can work as well (no need to thaw).
You can substitute other plant-based milks like soy or oat.
Add lemon zest to the batter for extra flavor.