Fresh Plum And Blueberry Upside Down Cake - The Veg

Name: Fresh Plum And Blueberry Upside Down Cake - The Vegan Version
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 180 g vegan butter; 130 g brown sugar; 3 medium plums, sliced as thin as possible; 55 g blueberries; 3/4 cup soymilk; 1 teaspoon lemon juice; 1 tablespoon vegan egg replacer powder; 3 tablespoons water; zest of one lemon; 180 g white sugar; 160 g flour; 2 teaspoons baking powder; 1/2 teaspoon salt

Servings: persons

180 g vegan butter
130 g brown sugar
3 medium plums, sliced as thin as possible
55 g blueberries
3/4 cup soymilk
1 teaspoon lemon juice
1 tablespoon vegan egg replacer powder
3 tablespoons water
zest of one lemon
180 g white sugar
160 g flour
2 teaspoons baking powder
1/2 teaspoon salt

1
Preheat oven to 350u00b0F or 180u00b0C
2
In a small skillet, melt half of the butter, 90 grams. Pour into a lined 9 inch cake pan.
3
Add the brown sugar and stir it evenly across the surface of the pan.
4
Arrange the plum slices around the edge of the pan in a couple of overlapping layers. Place the blueberries in the center.
5
Measure out the soy milk. Add in the lemon juice which will curdle it! Whisk in the vegan egg replacer powder and the water until completely combined.
6
Get out the Thermomix! Combine the remaining butter, 90 grams - the sugar and the lemon zest. Blitz until combined. 5-10 seconds/speed 5.
7
Add the flour, baking powder and salt. Pour the soy milk/egg replacer mixture over all. Mix 20 seconds/speed 4. Scrape down sides. Mix 10 second/speed 3.
8
Pour batter over plums and blueberries.
9
Bake at 350u00b0F or 180u00b0C until a cake tester comes out clean - about 50 minutes.
10
Let rest in pan 10 minutes, then invert onto the serving dish. Beautiful!

810

kcal

Calories

Fat

113

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 180 g vegan butter, 130 g brown sugar, 3 medium plums, sliced as thin as possible, 55 g blueberries, and more.

Yes, Fresh Plum And Blueberry Upside Down Cake - The Vegan Version falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Fresh Plum And Blueberry Upside Down Cake - The Vegan Version

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions