Fresh Plum and Blueberry Upside Down Cake - the Vegan Version

READY IN: 1hr
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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!
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