Downside Up Blueberry Cake
From jo_jo_ba 14 years ago
- 2 1/2 hours to make
- Serves 12
Don't get thrown by the long ingredients list - a lot of it is different flours and spices, not to mention some double ingredients! This was inspired by and veganized from http://smells-like-home.com/2011/07/ppq-blueberry-buttermilk-upside-down-cake/, who in turn utilized a Bon Appetit recipe for blackberry upside down cake.
Ingredients
- 10 oz fresh or frozen blueberries shopping list
- ¼ cup ground flaxseed shopping list
- ½ cup hot soy milk shopping list
- 2 tsp ener-G egg replacer powder shopping list
- ¼ cup cold water shopping list
- 1 cup flour shopping list
- 2/3 cup spelt flour shopping list
- 2/3 cup 12-grain flour shopping list
- ¼ tsp nutmeg shopping list
- ¼ tsp ginger shopping list
- 1/3 cup whole flaxseed shopping list
- 2 tsp baking powder shopping list
- ½ tsp baking soda shopping list
- ½ tsp salt shopping list
- 1/3 cup canola oil shopping list
- ½ tbsp toasted sesame oil shopping list
- 3 tbsp applesauce shopping list
- 2 tbsp melted vegan margarine shopping list
- ¼ cup sugar shopping list
- ½ cup dark brown sugar shopping list
- ½ tsp stevia extract powder shopping list
- 1 tbsp vanilla shopping list
- Zest of 1 lemon shopping list
- 1 cup soymilk shopping list
- 1 tsp rice vinegar shopping list
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.
People Who Like This Dish 2
- mandymoore Wiggins, Ms
- clbacon Birmingham, AL
- jo_jo_ba Oshawa, CA
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