I had a carton of soymilk taking up space in the fridge, and since I don’t drink it myself (I was using it for recipe testing for my upcoming NEW-trition cookbooks) I was looking for ways to use it up before it went off. I can’t even remember what I was Googling at 8:30AM yesterday, but I came across a Project Pastry Queen submission by Tara (of Smells Like Home) where she made a blueberry upside-down cake with buttermilk, reminiscent of a recent Blackberry Buttermilk Cake recipe from Bon Appetit. Looking at the BA recipe, I was intrigued by the whole concept – but like almost all cakes out there (especially in the “foodie” magazines) it was packed with white flour, butter, sugar and eggs. Hm. Well, that I could fix.
Downside Up Blueberry Cake
Inspired by Tara at Smells Like Home
10 oz fresh or frozen blueberries
¼ cup ground flaxseed
½ cup hot soy milk
2 tsp ener-G egg replacer powder
¼ cup cold water
1 cup flour
2/3 cup spelt flour
2/3 cup 12-grain flour
¼ tsp nutmeg
¼ tsp ginger
1/3 cup whole flaxseed
2 tsp baking powder
½ tsp baking soda
½ tsp salt
1/3 cup canola oil
½ tbsp toasted sesame oil
3 tbsp applesauce
2 tbsp melted vegan margarine
¼ cup sugar
½ cup dark brown sugar
½ tsp stevia extract powder
1 tbsp vanilla
Zest of 1 lemon
1 cup soymilk
1 tsp rice vinegar
- Preheat the oven to 350°F, grease a 9” springform pan and line the bottom with parchment.
- Spread blueberries in a single layer on the bottom of pan. Set aside.
- In a small bowl or cup, whisk together the flaxseed and hot soymilk. Set aside.
- In another small bowl or cup, whisk together egg replacer powder and cold water. Set aside.
- In a medium bowl, whisk together flours, nutmeg, ginger, whole flaxseed, baking powder, baking soda and salt. Set aside.
- In a large bowl, beat together canola and sesame oils, applesauce, melted margarine, sugars, stevia, vanilla and lemon zest.
- Add flaxseed and egg replacer mixtures, blend in well.
- Combine the soymilk and vinegar in a small bowl.
- Beginning and ending with the dry mixture, alternate additions of flour and soymilk mixtures to the blended mixture.
- Pour the batter over the berries in pan and smooth the top.
- Bake 1 ½ hours, until cake springs back when pressed gently, and tests done with a toothpick.
- Cool in the pan 15 minutes, then run a sharp knife around the edge of the pan and remove sides.
- Invert cake onto a rack, peel off parchment and cool completely.
Amount Per Serving
Calories: 266.9Total Fat: 11.4 g
Cholesterol: 0.0 mg
Sodium: 43.3 mg
Total Carbs: 41.1 g
Dietary Fiber: 4.9 gProtein: 5.5 g