FRESH PLUM AND BLUEBERRY UPSIDE DOWN CAKE - THE VEGAN VERSION
Make and share this Fresh Plum and Blueberry Upside Down Cake - the Vegan Version recipe from Food.com.
Provided by Ex-Pat Mama
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F or 180°C
- In a small skillet, melt half of the butter, 90 grams. Pour into a lined 9 inch cake pan.
- Add the brown sugar and stir it evenly across the surface of the pan.
- Arrange the plum slices around the edge of the pan in a couple of overlapping layers. Place the blueberries in the center.
- 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.
- Get out the Thermomix! Combine the remaining butter, 90 grams - the sugar and the lemon zest. Blitz until combined. 5-10 seconds/speed 5.
- 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.
- Pour batter over plums and blueberries.
- Bake at 350°F or 180°C until a cake tester comes out clean - about 50 minutes.
- Let rest in pan 10 minutes, then invert onto the serving dish. Beautiful!
Nutrition Facts : Calories 109.5, Fat 0.5, SaturatedFat 0.1, Sodium 168.6, Carbohydrate 24.7, Fiber 0.8, Sugar 13.5, Protein 2
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Carla Wilkerson
[email protected]This cake was a disappointment. It was dry and tasteless.
Bhekumuzi Black
[email protected]I would definitely make this cake again, but I would make a few changes to the recipe.
Safiullah Khan
[email protected]Overall, I thought this cake was good, but not great.
Shahbaz Bhatti
[email protected]This recipe was easy to follow, but it took a bit longer to bake than the recipe said.
Md Moghol
[email protected]The cake was a bit dry, but the fruit topping was delicious.
Mama princess Mama princess
[email protected]This cake was a bit too sweet for my taste, but it was still very good.
Christopher jr Cornejo
[email protected]I loved the vegan cream cheese frosting! It was the perfect complement to the tartness of the fruit.
Shayan Kabeer
[email protected]This cake was delicious! The plums and blueberries were so juicy and flavorful, and the cake itself was moist and fluffy.
Ethan Rice
[email protected]I've never made an upside-down cake before, but this recipe was so easy to follow. The cake turned out beautifully, and it tasted even better than it looked.
Md Dilshad Miya
[email protected]This cake was a hit at my party! Everyone loved it, even my non-vegan friends. The cake was so moist and flavorful, and the fruit topping was the perfect finishing touch.
Abigayle Brown
[email protected]I'm not vegan, but I decided to try this recipe out of curiosity. I was pleasantly surprised at how delicious it was! The cake was moist and flavorful, and the fruit topping was perfectly sweet and tart.
Mohaned Khaled
[email protected]This cake turned out amazing! The plums and blueberries were perfectly juicy and flavorful, and the cake itself was moist and fluffy. I loved the vegan cream cheese frosting, it was the perfect complement to the tartness of the fruit.