Fresh Plum and Blueberry Upside-Down Cake: The Vegan Version

My grandmother always said, “A cake turned upside down is just a surprise waiting to happen!” And she was right. I remember summers spent in her sunny kitchen, the air thick with the scent of baking fruit and warm spices. This vegan plum and blueberry upside-down cake brings back those nostalgic feelings with every bite. The tart plums and bursting blueberries caramelized to perfection, creating a sweet and slightly tangy counterpoint to the moist, tender cake beneath – a delightful symphony of flavors and textures that truly feels like a hug from grandma.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Servings: 8-10
• Yield: 1 cake
• Dietary Type: Vegan

Ingredients

• 180 g vegan butter, divided
• 130 g brown sugar
• 3 medium plums, sliced as thin as possible
• 55 g blueberries
• ¾ cup soy milk
• 1 teaspoon lemon juice
• 1 tablespoon vegan egg replacer powder (such as Ener-G)
• 3 tablespoons water
• Zest of one lemon
• 180 g white sugar
• 160 g flour
• 2 teaspoons baking powder
• ½ teaspoon salt

Equipment Needed

• 9-inch cake pan
• Small skillet
• Measuring cups and spoons
• Whisk
• Thermomix (or mixing bowl and electric mixer)
• Parchment paper
• Cake tester or toothpick

Instructions

1. Preheat your oven to 350°F (180°C). Ensure the oven rack is positioned in the center for even baking.

2. Prepare the pan: In a small skillet, melt half of the vegan butter (90g) over low heat. Be careful not to burn it. Once melted, pour the butter into a lined 9-inch cake pan. Lining the pan with parchment paper will make inverting the cake easier.

3. Create the caramel base: Sprinkle the brown sugar evenly across the surface of the pan, ensuring it covers the melted butter.

4. Arrange the fruit: Arrange the thinly sliced plum slices around the edge of the pan in a couple of overlapping layers. Overlapping ensures maximum coverage and a beautiful caramelized finish. Place the blueberries in the center, filling in any gaps.

5. Prepare the vegan buttermilk: In a measuring cup, measure out the soy milk. Add in the lemon juice, which will cause the soy milk to curdle, creating a vegan buttermilk. This adds tenderness to the cake.

6. Activate the egg replacer: In a separate small bowl, whisk together the vegan egg replacer powder and the water until completely combined and slightly frothy. This mixture acts as a binder in place of eggs.

7. Prepare the batter (Thermomix Instructions): Add the remaining vegan butter (90g), the white sugar, and the lemon zest to the Thermomix bowl. Blitz until combined, approximately 5-10 seconds on speed 5. If using a traditional mixer, cream together the butter, sugar, and lemon zest until light and fluffy.

8. Add dry and wet ingredients (Thermomix Instructions): Add the flour, baking powder, and salt to the Thermomix bowl. Pour the soy milk/egg replacer mixture over all the ingredients. Mix for 20 seconds on speed 4. Scrape down the sides of the bowl with a spatula to ensure everything is incorporated. Then, mix for another 10 seconds on speed 3. For a traditional mixer, gradually add the dry ingredients to the creamed butter and sugar, alternating with the soy milk/egg replacer mixture, beginning and ending with the dry ingredients. Mix until just combined; avoid overmixing.

9. Pour batter over fruit: Carefully pour the batter over the arranged plums and blueberries in the cake pan. Spread the batter evenly to cover the fruit.

10. Bake: Bake at 350°F (180°C) until a cake tester or toothpick inserted into the center comes out clean, approximately 50 minutes. Baking times may vary depending on your oven. Begin checking for doneness around 45 minutes.

11. Cool and invert: Let the cake rest in the pan for 10 minutes after removing it from the oven. This allows the caramel to slightly cool and set, making for a cleaner inversion. Then, carefully invert the cake onto a serving dish.

Expert Tips & Tricks

• Thinly slice the plums: This is crucial for even caramelization and a beautiful presentation.
• Don’t overmix the batter: Overmixing develops the gluten in the flour, resulting in a tough cake.
• Use room-temperature ingredients: This helps the batter come together smoothly and evenly.
• If the top of the cake starts to brown too quickly: Tent it loosely with foil to prevent burning.
• For a richer flavor: Use turbinado sugar instead of white sugar in the cake batter.
• To make ahead: The cake can be baked a day in advance and stored at room temperature, covered.

Serving & Storage Suggestions

Serve the fresh plum and blueberry upside-down cake warm or at room temperature. A dollop of vegan whipped cream or a scoop of vanilla ice cream makes a delightful accompaniment. Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. To reheat, warm individual slices in the microwave for 15-20 seconds or in a preheated oven at 300°F (150°C) for 5-10 minutes. The cake can also be frozen for longer storage (up to 2 months). Wrap tightly in plastic wrap and then in foil before freezing. Thaw overnight in the refrigerator before serving.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	280 kcal	14%
Total Fat	12g	18%
Saturated Fat	5g	25%
Cholesterol	0mg	0%
Sodium	200mg	9%
Total Carbohydrate	40g	15%
Dietary Fiber	2g	7%
Sugars	25g	–
Protein	3g	6%

Note: Nutritional information is an estimate and may vary based on specific ingredients used.

Variations & Substitutions

• Gluten-Free: Substitute the all-purpose flour with a gluten-free all-purpose flour blend. Make sure it contains xanthan gum.
• Different Fruits: Feel free to experiment with other fruits, such as peaches, nectarines, apples, or pears. Adjust the sugar accordingly depending on the sweetness of the fruit.
• Coconut Milk: Use full-fat coconut milk instead of soy milk for a richer, more tropical flavor.
• Spices: Add a pinch of cinnamon, nutmeg, or cardamom to the batter for extra warmth.
• Nuts: Sprinkle chopped pecans or walnuts over the fruit before pouring in the batter for added texture and flavor.

FAQs (Frequently Asked Questions):

Q: Can I use frozen fruit in this recipe?
A: While fresh fruit is preferred for the best texture and caramelization, you can use frozen fruit in a pinch. Make sure to thaw and drain the fruit thoroughly before arranging it in the pan.

Q: What if I don’t have vegan egg replacer powder?
A: You can try using unsweetened applesauce (1/4 cup) or mashed banana (1/4 cup) as a substitute, although the texture of the cake may be slightly different.

Q: How do I prevent the cake from sticking to the pan when inverting?
A: Lining the pan with parchment paper is the best way to prevent sticking. Make sure the parchment paper extends slightly beyond the edges of the pan for easy removal.

Q: Can I make this cake without a Thermomix?
A: Absolutely! Traditional mixing methods work just as well. Cream the butter and sugar together with an electric mixer, and then gradually add the dry and wet ingredients, alternating between them.

Q: The plums are releasing too much juice during baking. What can I do?
A: Pat the sliced plums dry with a paper towel before arranging them in the pan. This will help to reduce the amount of excess moisture.

Final Thoughts

This vegan plum and blueberry upside-down cake is more than just a recipe; it’s a reminder of simpler times and the joy of sharing homemade treats with loved ones. I encourage you to give this recipe a try and experience the magic of caramelized fruit and tender cake. Feel free to experiment with different fruits and spices to create your own unique variation. And don’t forget to share your creations and feedback! After all, baking is an act of love, and every cake has a story to tell. So, grab your apron, preheat your oven, and let the baking adventure begin!