Upside down vegan blood orange cake
Upside down vegan blood orange cake which is fluffy, tender and melts in your mouth. It uses only 6 ingredients, can be made gluten free and is perfect for morning or afternoon tea!
Servings: 12
Ingredients
Topping
- 3-4 blood oranges
- neutral flavored oil, or melted vegan butter as needed
- 2 tablespoons (25g) granulated sugar, or as needed
Cake
- 2 cups (250g) all-purpose plain flour, (note 1 for gluten free)
- ¾ cup (150g) granulated sugar, (note 2)
- ½ cup (50g) almond flour / blanched almond meal, (note 3 for nut free)
- 2 teaspoons baking powder
- Pinch of salt
- ½ cup (125g) blood orange juice and zest, from 2-3 medium-sized blood oranges
- ½ cup (125g) dairy-free milk
- ½ cup (125g) neutral flavored oil
Instructions
- Preheat the oven to 170°C (340°F). Line the bottom and sides of a 20cm (8 inch) round cake tin with parchment paper.
To prepare the topping
- Slice one end off each blood orange and carefully cut off the rind of each orange. Using a sharp knife, carefully slice the peeled oranges. The slices should be about 6 mm (¼ inch) thick. Refer to the video in this post for guidance.
- Grease the base of your cake tin. Sprinkle the sugar on the base, swivelling your cake tin to make sure it is evenly coated.
- Arrange your orange slices on the bottom, trying to make sure there are no large gaps. You can further cut your orange slices to cover any gaps! Set aside.
To make the blood orange cake
- In a large mixing bowl, combine all the dry ingredients and mix until there are no lumps. Add all your wet ingredients and mix until combined and there are no lumps of flour.
- Pour the batter into your cake tin.
To bake and serve the cake
- Bake the cake for around 40 minutes or until you can insert a skewer or toothpick into the middle and it comes out clean.
- Allow the cake to cool in the cake tin for 20 minutes. If there is a dome on the cake, use a serrated knife to cut it off. Invert the cake onto a serving plate and serve! This cake is lovely with a scoop of yoghurt, cream or ice cream.
- The cake can be stored in an airtight container in the fridge for 5 days. Allow it to come to room temperature before serving
Notes
- To make this blood orange cake gluten free, use 1 cup (100g) almond flour/ blanched almond meal and 1 cup (160g) gluten free all-purpose flour.
- This amount of sugar complements a cake which uses slightly bitter blood oranges. The sugar can be reduced to ½ cup (100g) if your oranges are quite sweet, although this will also make the cake more dense. Coconut sugar can also be used instead of cane sugar, though it will change the colour of the cake.
- If you need this cake to be nut free, substitute the almond flour for ¼ cup (30g) all purpose flour and 2 tbsp (30g) oil.
Nutrition
Calories: 223kcal | Carbohydrates: 32g | Protein: 3g | Fat: 10g | Sodium: 85mg | Potassium: 49mg | Fiber: 1g | Sugar: 15g | Vitamin A: 28IU | Vitamin C: 7mg | Calcium: 66mg | Iron: 1mg
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