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Blueberry Inversion (Blueberry cake)

 Blueberry cake for breakfast

From Healthy Home Cookin Vol. 1

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

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)

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.

Serves 12
Ready in 45 minutes

Nutrition (per serving): 150.5 calories; 0.7g total fat; 0mg cholesterol; 10.7mg sodium; 110.5mg potassium; 32.8g carbohydrates; 2.6g fiber; 11.2g sugar; 3.4g protein.

 

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.

 

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