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Vegan Upside Down Blueberry Cake

This is a lovely, fairly easy vegan cake with a crumbly but still moist texture. You could use any fruit but I think the blueberries look really pretty and don’t need any cooking before baking the cake as they are a soft fruit.

Serves 8-10

Prep time 20 mins

Cook time 1 hour 15 mins


Baking spray, oil or vegan butter to coat the tin

260g blueberries

175g dairy free butter, melted and cooled

1 tsp vanilla paste

250g self raising gluten free flour

2 tbsp corn flour

200g golden caster sugar

1 tsp bicarb of soda

1 tsp cider vinegar

180ml dairy free milk

Icing sugar

Vegan ice cream


  1. Preheat the oven to 180C. Grease and line the bottom of the cake pan with parchment paper

  2. Put 50g golden caster sugar in a pan to caramelise for a few minutes ensuring it doesn’t catch, once golden add 25g of the dairy free butter and mix. Pour into the prepped cake tin, tilting the tin to spread it out to an even layer and top with a single of the blueberries.

  3. Combine the flours, sugar, bicarb in a large bowl.

  4. Put 150g butter and 150g sugar with the vanilla in the bowl of a stand mixer and beat together then add the dry ingredients a little at a time whilst the mixer is running.

  5. Combine milk and vinegar in a jug and add to the mix slowly to make a smooth batter.

  6. Pour over blueberries and spread evenly, put the cake tin on a baking sheet and tap on the work surface to remove air bubbles. Bake in the oven for 1hour 15mins.

  7. Allow to cool for 10 minutes in the tin before inverting onto a plate to serve. Slice and serve warm with ice cream. Sprinkle with icing sugar if you like.



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