Fresh Plum and Blueberry Upside Down Cake - the Vegan Version

1. 1

   Preheat oven to 350°F or 180°C

2. 2

   In a small skillet, melt half of the butter, 90 grams. Pour into a lined 9 inch cake pan.

3. 3

   Add the brown sugar and stir it evenly across the surface of the pan.

4. 4

   Arrange the plum slices around the edge of the pan in a couple of overlapping layers. Place the blueberries in the center.

5. 5

   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.

6. 6

   Get out the Thermomix! Combine the remaining butter, 90 grams - the sugar and the lemon zest. Blitz until combined. 5-10 seconds/speed 5.

7. 7

   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.

8. 8

   Pour batter over plums and blueberries.

9. 9

   Bake at 350°F or 180°C until a cake tester comes out clean - about 50 minutes.

10. 10

    Let rest in pan 10 minutes, then invert onto the serving dish. Beautiful!

Easy swaps

• Instead of vegan butter, use coconut oil or margarineUse equal weight for similar texture.
• Instead of soymilk, use almond milk or oat milkAny unsweetened plant milk works; add 1 tsp vinegar if not using lemon juice.
• Instead of vegan egg replacer powder, use flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg)Use 2 flax eggs for this recipe.
• Instead of plums, use peaches or nectarinesSlice similarly; adjust sweetness if fruit is less ripe.
• Instead of blueberries, use raspberries or blackberriesFrozen berries work; do not thaw before using.

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