Vegan Blueberry Mojito Upside Down Cake
Hey everyone! Hope you have been doing well. I am happy to announce that I have just landed my first full-time teaching job! It’s a temporary job that will last until the end of this year but still a good step in the right direction. And I love my school too!
So let’s celebrate with a mojito cake! sans alcohol but who says you can’t add some.
This cake is perfectly balanced with sweet berries and mint with sour and aromatic lemon.It’s perfect for a light after dinner dessert or afternoon tea. A perfect treat for the beginning of spring!
The mint syrup is super easy to make and adds a good kick to this recipe but if you really don’t want to make it, don’t feel pressured. I’m sure it will still taste fine without it. (of course then it won’t be a mojito but to each their own).
You will most likely have some mint syrup leftover. You can use it as a garnish on top of your cake.
Vegan Blueberry Upside Down Cake
Adapted from here
Ingredients
Mint Syrup
1/2-1 tbsp dried mint leave
1/3 cup water
1/4 cup sugar
Cake
1 1/2 cups flour
1 cup sugar
1 tsp baking soda
1/4 tsp cinnamon
pinch of pink salt
1 cup water or almond milk
1/3 cup extra virgin olive oil
juice from half a lemon
lemon zest from one lemon
1/2 tsp vanilla extract
2 cups frozen blueberries
Directions
1. For mint syrup- bring all ingredients for mint syrup to a boil in a pot, remove from heat and let steep for 15 minutes. Strain out mint leaves and put aside
2. Preheat oven to 350F. Lightly grease an 8 inch round spring form pan with olive oil and then line with parchment paper
3. In a large bowl, combine flour, sugar, baking soda, cinnamon, and salt.
4. In another small bowl, combine water, olive oil, lemon juice, lemon zest, and vanilla
5. Pour wet ingredients into dry and then mix until batter is smooth
6. Brush the bottom of your pan with some of the mint syrup and then layer blueberries over top and brush the blueberries with more syrup. You probably won’t use all of your syrup but use as much as you see fit!
7. Pour batter over top of berries
8. Bake for 50-60 minutes until cake is golden brown and a toothpick inserted comes out clean
9. Let cake cool before flipping over on to a plate and the carefully remove the parchment paper
10. Serve with some more of the syrup if desired
