Vegan Recipes - Blueberry Inversion

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Healthy Home Cookin' Vol. 1 - Cakes, Puddings, Parfaits & More
Publisher: Sette Publishing
© 2008 by Angela Poch

Reprinted with permission from the author, Angela Poch.

You can find more recipes from the Healthy Home Cookin' cookbook series at the Healthy Home Cookin' website.

Blueberry Inversion
Serves 12
Ready in: 45 minutes

Very nice for supper. Double the serving size. (For gluten free see tips.)

Ingredients

1 1/4 cups whole wheat flour
1 cup unbleached flour
1 1/2 Tbsp Ener-G Baking Powder
2/3 cup raw sugar (or 3/4 tsp Stevia + 1/4 cup flour)
1/3 cup unsweetened applesauce (or canola oil for extra moist & Omega 3's)
3/4 cup water
3/4 cup soy milk
1 1/2 Tbsp vanilla
2 cups blueberries (fresh or frozen)

Directions

Preheat oven to 375°F. Prepare a 9" square pan, or 9 x 13 for a thinner cake. Place blueberries* (see tips below) on the bottom. Mix dry ingredients, mix wet ingredients, and combine all quickly. Pour on top of blueberries and bake at 375°F for 10 min. Reduce heat to 350°F and bake for 20-30 min. Cool and serve upside down. Flip each piece as you serve.

Variation

Berry Good Cake: Use mixed berries thawed and thickened with 2-3 Tbsp cornstarch in place of blueberries. Very nice with Blackberry, Raspberry, etc.

Tips 'n' Techniques

You can substitute other White Cakes. For Gluten Free use: Basic White Cake - gluten free - on top of blueberries.

For Sugar Free: use stevia.

*Add 1 cup more blueberries for 9 x 13 cake. This is more like a betty.

Try: Sliced mangos, pears, apples, or any other fruit.

Nutritional Information