3/4cup (120g)organic cane sugar, or coconut sugar (if you use coconut sugar, your cake will be a little darker)
1/4cup (60 mL)light-tasting vegetable oil, such as sunflower or rapeseed
1/3cup (80 mL)orange or mandarin juice, and zest of those oranges or mandarins
3/4cup (180mL)plant-based milk, such as almond, soy or coconut,
Maple syrup, as desired
Preheat the oven to 180°C (350°F). Line a 20 cm (8 inch) round cake tray with baking paper.
To make the topping: Slice all of the mandarin segments in half lengthways and remove any seeds. Sprinkle the sugar on the base of the cake tin. Arrange the mandarin segments on top of the sugar making sure there are no large gaps. Set aside.
To make the cake: Add all the dry ingredients to a large mixing bowl. Mix until there are no lumps. Add all of the wet ingredients to the bowl and mix until combined and smooth. Pour the cake batter over the mandarin topping.
Bake the cake in the oven for 50-60 minutes or until a skewer can be inserted into the middle and there is no wet batter on it. The cake is very moist and there might be some crumbs on the skewer which is fine.
Allow the cake to rest in the cake tin for at least 30 minutes. Remove the cake from the tin and if there is a dome on the cake, slice it off. Invert the cake onto a serving plate. Drizzle with maple syrup if desired and enjoy.
The cake can be kept at room temperature for 1 day or in an airtight container in the fridge for 3 days.
For a nut free cake, substitute both flours for 2 cups (300g) plain flour and increase the oil to 1/3 cup (85 mL). The oil needs to be increased to make up for removing the almond meal which has natural oils in it.