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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Bernard Khabiri
[email protected]This cake is delicious! The plums and blueberries add a great flavor and texture to the cake. I would definitely make this again.
Charles Garner
[email protected]I love the combination of plums and blueberries in this cake. The cake itself is also very moist and flavorful. I would definitely recommend this recipe to anyone looking for a delicious and easy-to-make upside-down cake.
Smart Mawere
[email protected]This recipe is a keeper! The cake was moist and flavorful, and the plums and blueberries were the perfect finishing touch. I will definitely be making this again for my next party.
Ahmed Tariq
[email protected]The cake was a bit dry, but the flavor was good. I think I might have overcooked it a bit. The plums and blueberries were also a bit tart, but that's just personal preference.
J Rodriguez
[email protected]This upside-down cake was a bit too sweet for my taste. I think I would have preferred using less sugar in both the cake batter and the caramelized topping. Other than that, it was a good recipe and the cake was very moist.
khagendra Giri
[email protected]Loved the crispy caramelized topping on this cake! It added a nice crunch to the soft and fluffy cake. The plums and blueberries were also a great addition, adding a burst of sweetness and tartness.
Mazhr Khan
[email protected]This cake was easy to make and turned out beautifully! The plums and blueberries were a great combination and the cake was perfectly moist. I will definitely be making this again.
Nikki Rustic
[email protected]Followed the recipe and it turned out amazing! I used fresh plums and blueberries from my garden and they were so juicy and sweet. The cake was also very moist and had a lovely caramelized crust.
Nicole Singer
[email protected]I'm not a vegan, but I decided to give this recipe a try and it did not disappoint! The cake was incredibly moist and flavorful, and the plums and blueberries added a delightful sweetness and tartness. Highly recommend!
Shohan Mia
[email protected]This upside-down cake was a delightful treat! The combination of plums and blueberries was perfect, and the cake itself was moist and flavorful. I loved the crispy caramelized topping. It was a hit with my family and friends.