It’s Valentine’s Day which means it’s time for a special dessert! Let’s make a Blackberry Graham Cracker Upside Down Cake.
Also, I recently made my own backdrops (painted plywood boards) and I am so happy with them! This is the other side, the vibrant wave-like blue. I shared the other side on Monday. If you guys want a tutorial or blog post about them, let me know!
Backdrops are very easy to make and you shouldn’t have to pay HUNDREDS OF DOLLARS for one.
The thing about Valentine’s Day that makes me wonder is how kids are generally expected to bring candy for all their classmates and then once you get to middle and high school, Valentine’s Day is out the window (unless you are in a relationship). I also never got why roses and chocolate are more romantic than say baking or something homemade.
So, instead of sharing something dyed pink, full of beets (to get red color), or chocked full of chocolate, I’ve decided to share this cake.
The best thing about this cake is how simple and fast it is to make it and then the amazing flavor you get from it. If you have ingredients at home, it takes 10 minutes to mix and then ~50 minutes to bake. During that time, you can make an entire meal and have a freshly baked cake for dessert.
This recipe uses graham crackers for a bit of toastiness in the cake. If you don’t have any, just sub whole wheat flour or even fine cornmeal/almond flour. I haven’t tried those, but I’d imagine it would work well.
Those are my main notes for this recipe. I would only recommend using fresh fruit because frozen has too much water on them that would make the cake extremely soggy.
Let’s get to baking! And, Happy Valentine’s Day!
5 Word Summary:
If you like upside down cakes, check these out:
Blackberry Graham Cracker Upside Down Cake
This cake would be a great and healthy dessert for your special someone, family, or just yourself. It is vegan, dairy-free, and oil-free.
for the topping:
- 2 tsp neutral oil 1
- 2 tbsp granulated sugar 2
- 1 1/2 cups fresh blackberries
for the cake:
- 1 cup all purpose flour
- 3/4 cup finely ground graham crackers
- 2 tsp baking powder
- 1/2 tsp baking soda
- pinch of salt
- 1/2 cup granulated sugar 2
- 1/2 cup non dairy milk 3
- 1/2 cup applesauce 4
- 1 tsp vanilla extract
Grease a cake pan with oil. Line the bottom with parchment paper (probably will have to cut a circle out) and then brush a bit more oil on top of the paper. Sprinkle the granulated sugar on the parchment paper.
Wash and drain blackberries and arrange them on top of the sugar making sure you can't see any of the parchment paper. This will ensure no cake seeps through what will be the top. Preheat oven to 350 degrees F.
In a large bowl, combine all the ingredients for the cake and fold until combined. Do not over mix!
Pour and level batter on top of the blackberries. Create a bit of a divot in the middle of the cake so that when it bakes, there isn't a big rounded top.
Bake at 350 degrees F for 50-60 minutes or until a toothpick inserted comes out clean. Allow to cool completely in the pan.
Then run a knife around the edges and flip the cake out onto what ever pan or board you plan on serving it on. If there still is a bulge on top of the cake, you will need to cut that off because you want a flat surface for the bottom of the cake.
- I used canola oil but avocado, coconut, vegetable, etc. will all work.
- I used organic cane sugar but white, brown, coconut, etc. will all work.
- I used soy milk but normal, almond, cashew, oat, rice, coconut, etc. will all work.
- I used my homemade recipe.