Fresh Plum and Blueberry Vegan Upside Down Cake

There’s a particular magic to an upside-down cake, isn’t there? It’s a promise of hidden sweetness, a delightful surprise waiting to be revealed. My own fondest memories of upside-down cakes are tied to my grandmother’s kitchen, the air thick with the scent of caramelized fruit and warm spices. She’d often use late-summer peaches or tart cherries, but when plums and blueberries come into season, their vibrant colors and juicy tangs beckon for a revival. This vegan version, born from a desire to capture that same comforting sweetness without any animal products, has become a firm favorite. It’s a testament to how simple, wholesome ingredients can create something truly extraordinary.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Servings: 12
• Yield: 1 (9-inch) cake
• Dietary Type: Vegan

Ingredients

For the Caramelized Fruit Topping:

• 180 grams vegan butter
• 130 grams brown sugar
• 3 medium plums, sliced as thin as possible
• 55 grams blueberries

For the Cake Batter:

• 3/4 cup soymilk
• 1 teaspoon lemon juice
• 1 tablespoon vegan egg replacer powder
• 3 tablespoons water
• Zest of one lemon
• 180 grams white sugar
• 160 grams flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 90 grams vegan butter, melted (reserved from topping amount)

Equipment Needed

• 9-inch cake pan
• Small skillet
• Mixing bowls
• Whisk
• Measuring cups and spoons
• Zester or microplane
• Spatula
• Oven
• Wire cooling rack
• Serving platter

Instructions

1. Preheat your oven to 350°F (180°C). This is a moderate temperature that allows the cake to bake through evenly without scorching the delicate fruit topping.
2. In a small skillet, melt 90 grams of the vegan butter over medium heat.
3. Pour the melted butter into the bottom of your lined 9-inch cake pan. Ensure it coats the entire base evenly.
4. Add the 130 grams of brown sugar to the pan with the melted butter. Stir it gently with a spatula until it’s distributed evenly across the surface of the pan, creating a base for your caramel.
5. Now comes the artful part: arrange the plum slices around the edge of the pan in a couple of overlapping layers. This creates a beautiful visual border when the cake is inverted. In the center, place the blueberries.
6. In a small bowl, measure out the soymilk. Add the 1 teaspoon of lemon juice to the soymilk; you’ll notice it begin to curdle, creating a vegan “buttermilk” that adds tenderness to the cake.
7. Whisk in the vegan egg replacer powder and the 3 tablespoons of water into the soymilk mixture until completely combined and smooth. Set aside.
8. Now, let’s prepare the cake batter. In a mixing bowl, combine the remaining 90 grams of vegan butter (which should be melted), the 180 grams of white sugar, and the zest of one lemon. Mix these ingredients together until they are just combined. Chef’s Note: If you have a Thermomix, you can combine these ingredients and blitz for 5-10 seconds on speed 5.
9. To the butter, sugar, and zest mixture, add the flour, baking powder, and salt.
10. Pour the soymilk/egg replacer mixture over the dry ingredients.
11. Mix the batter until it’s just combined and no dry streaks remain. Be careful not to overmix, as this can develop the gluten too much and result in a tough cake. Chef’s Note: If using a Thermomix, mix for 20 seconds on speed 4, scrape down the sides of the bowl, then mix for another 10 seconds on speed 3.
12. Gently pour the cake batter over the plums and blueberries in the prepared cake pan. Try to distribute it as evenly as possible without disturbing the fruit arrangement too much.
13. Bake the cake at 350°F (180°C). The cake is ready when a cake tester inserted into the center comes out clean. This will take approximately 50 minutes. Oven temperatures can vary, so keep an eye on it.
14. Once baked, let the cake rest in the pan for 10 minutes on a wire cooling rack. This allows the caramelized topping to set slightly, making it easier to invert.
15. Carefully invert the cake onto your serving dish. You might need to run a knife around the edge of the pan to loosen it first. The beautiful, glistening fruit topping should now be on top.

Expert Tips & Tricks

For that extra bit of shine on your fruit topping, especially if your plums are a bit dry, you can brush them lightly with a little melted vegan butter or a simple syrup (equal parts sugar and water, heated until dissolved) before arranging them in the pan. This not only adds a lovely sheen but also helps them caramelize beautifully. When slicing your plums, aim for uniformity; thin, even slices will cook more evenly and create a more cohesive mosaic on top of your cake. If your blueberries tend to sink, a light dusting of flour tossed with them before placing them in the center can help them stay suspended.

Serving & Storage Suggestions

This Fresh Plum and Blueberry Vegan Upside Down Cake is a showstopper all on its own, but it truly shines when served slightly warm. A dollop of vegan whipped cream or a scoop of vegan vanilla ice cream is the perfect accompaniment, offering a cool, creamy contrast to the warm, caramelized fruit and tender cake. For storage, any leftover cake can be kept at room temperature for up to two days, as long as it’s covered tightly. If you plan to keep it longer, it’s best stored in an airtight container in the refrigerator for up to 4 days. To reheat, gently warm slices in a low oven or microwave until just heated through.

Nutritional Information

(Please note: Nutritional information is an estimate and can vary based on specific ingredients used.)

Nutrient	Amount per Serving	% Daily Value
Calories	310 kcal	16%
Total Fat	14g	18%
Saturated Fat	7g	35%
Cholesterol	0mg	0%
Sodium	250mg	11%
Total Carbohydrate	45g	16%
Dietary Fiber	2g	7%
Sugars	30g	60%
Protein	3g	6%

Variations & Substitutions

The beauty of an upside-down cake is its versatility! While plums and blueberries are a fantastic combination, feel free to experiment with other seasonal fruits. Sliced peaches, apricots, nectarines, or even cherries would work wonderfully in place of the plums. For a different flavor profile, consider adding a pinch of cinnamon or nutmeg to the cake batter, or a few raspberries alongside the blueberries. If you don’t have soymilk, almond milk or oat milk will also work well.

FAQs

Q: Why does the soymilk curdle with lemon juice?
A: The acid from the lemon juice reacts with the proteins in the soymilk, causing it to coagulate and thicken, much like dairy milk does. This process helps create a more tender crumb in vegan cakes.

Q: Can I use a different type of vegan butter?
A: Yes, most stick-style vegan butters that are suitable for baking will work well in this recipe. Margarine blocks can also be used, though they may contain more water.

Q: My fruit seems a bit dry; what can I do?
A: If your plums or other fruits seem a bit dry, you can lightly brush them with a little melted vegan butter or a simple syrup (equal parts sugar and water, heated until dissolved) before arranging them in the pan. This adds moisture and helps them caramelize better.

Q: How do I ensure the cake releases cleanly from the pan?
A: Properly lining the pan and allowing the cake to rest for 10 minutes after baking before inverting are key. If it still seems stuck, you can gently run a thin, flexible spatula or knife around the edges of the cake to loosen it further.

Q: Can I make this cake ahead of time?
A: Yes, the cake can be baked a day in advance and stored at room temperature. For optimal freshness and texture, it’s best served the day it’s made or the following day.

Final Thoughts

This Fresh Plum and Blueberry Vegan Upside Down Cake is more than just a dessert; it’s a celebration of seasonal bounty and the joy of creating something delicious and inclusive. It’s the perfect centerpiece for a casual brunch, a delightful ending to a summer dinner party, or simply a comforting treat to enjoy with a cup of tea. I encourage you to gather your ingredients, embrace the simple steps, and discover the magic that unfolds as this beautiful cake bakes. I’d love to hear how yours turns out – share your creations and any delightful variations you discover!