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Downside Up Blueberry Cake Recipe

Ingredients

How to make it

  • Preheat the oven to 350°F, grease a 9” springform pan and line the bottom with parchment.
  • Spread blueberries in a single layer on the bottom of pan. Set aside.
  • In a small bowl or cup, whisk together the flaxseed and hot soymilk. Set aside.
  • In another small bowl or cup, whisk together egg replacer powder and cold water. Set aside.
  • In a medium bowl, whisk together flours, nutmeg, ginger, whole flaxseed, baking powder, baking soda and salt. Set aside.
  • In a large bowl, beat together canola and sesame oils, applesauce, melted margarine, sugars, stevia, vanilla and lemon zest.
  • Add flaxseed and egg replacer mixtures, blend in well.
  • Combine the soymilk and vinegar in a small bowl.
  • Beginning and ending with the dry mixture, alternate additions of flour and soymilk mixtures to the blended mixture.
  • Pour the batter over the berries in pan and smooth the top.
  • Bake 1 ½ hours, until cake springs back when pressed gently, and tests done with a toothpick.
  • Cool in the pan 15 minutes, then run a sharp knife around the edge of the pan and remove sides.
  • Invert cake onto a rack, peel off parchment and cool completely.

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  • jo_jo_ba 12 years ago
    Amount Per Serving
    Calories: 266.9
    Total Fat: 11.4 g
    Cholesterol: 0.0 mg
    Sodium: 43.3 mg
    Total Carbs: 41.1 g
    Dietary Fiber: 4.9 g
    Protein: 5.5 g
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