I’ll be honest, I’m not sure if I’m madly in love with blood oranges because of their flavor or because of the way they look. Whatever the reason, we can all fall in love with this vegan blood orange upside down cake! It is light and fluffy, but super flavorful. It is beautiful and here to impress anyone you make it for. It is rather simple and much easier than it looks. Melted vegan butter goes into the bottom of the cake pan. Sugar is sprinkled on top and the layer the orange slices how ever you want. That’s all you need to do to make is gorgeous.
What You Need For This Cake:
- Vegan Butter: Melted vegan butter is poured into the bottom of the cake pan. And then goes into the cake its self.
- Organic Cane Sugar: To sprinkle onto the melted butter in the bottom of the pan and to mix into the cake.
- Blood Oranges: Of course! I usually need 2-3 oranges, but it will depend on the size of them.
- Cake Flour: I highly recommend using cake flour for this cake.
- Baking Soda and Baking Powder: To make this cake the perfect texture.
- Aquafaba: The liquid that comes out of a can of chickpeas. This is my egg replacer of choice, because you can whisk it and treat it almost like egg whites. So, it is perfect for a sponge cake.
- Almond or Vanilla Extract: I like to use almond, it goes well with the citrus. But, vanilla is great too!
- Non-dairy Milk: I used oat milk, but your favorite will do.
I used aquafaba as the egg replacer in this cake because I want it to be light and fluffy. Sponge cake-like. Pour the liquid out of a can of chickpeas into a bowl and reserve the chickpeas for another use. Then you can whip the liquid with a whisk just to froth it for this recipe. But you can also whip it longer with a mixer, add sugar and use it like a meringue. I just love it! And I love this vegan blood orange upside down cake.
Why Should You Make This Beautiful Dessert?
- It’s a work of art!
- It tastes so light, but it is super satisfying.
- Citrus desserts are the absolute best!
- This is very simple, it just looks like you did a lot of work.
- Blood orange season is upon us and it is time to use them!
Vegan Blood Orange Upside Down Cake
This yummy, citrus cake is light and fluffy with blood oranges on top.
Ingredients
Topping
- 1/4 Cup Vegan butter, melted
- 1/3 Cup Organic cane sugar
- 2-3 Blood oranges, peeled and sliced
For The Cake
- 1 1/2 Cups Cake flour
- 1 teaspoon Baking powder
- 1/4 teaspoon Baking soda
- 1/2 teaspoon Salt
- 6 Tablespoons Vegan butter, room temperature
- 3/4 Cup Organic cane sugar
- 1/3 Cup Aquafaba*
- 1 teaspoon Almond or vanilla extract
- 1/3 Cup Non-dairy milk, unsweetened I used oat milk
Instructions
- Preheat the oven to 350 degrees(F).
- In a 8 or 9 inch cake pan, pour the melted vegan butter for the topping into the bottom of the cake pan and roll it around to spread it out evenly in the bottom.
- Then sprinkle the sugar for the topping evenly over the melted butter.
- Next, take your slices of blood orange and lay them evenly over the butter and sugar in any pattern you want. Just make sure to cover the whole bottom.
- Place the cake pan in the fridge to set while you make the cake.
- Now, in a large mixing bowl, sift the cake flour, baking powder and baking soda.
- Add the salt to the dry ingredients, stir and set aside.
- Now in a separate large mixing bowl or the bowl of a stand mixer, add the room temperature butter and the sugar.
- Using a hand mixer or the paddle attachment of your stand mixer, beat the butter and sugar together for 1-2 minutes or until light in color and fully combined.
- Now, pour your aquafaba into a small bowl, and whip for a minute with a whisk just to make it frothy. Then add that to the butter and sugar mixture.
- Add the almond or vanilla extract to the bowl as well, and then continue to beat everything together until fully combined. 1-2 minutes.
- Next, begin to add the dry mixture to the wet, alternating it with the non-dairy milk, until everything is fully incorporated.
- Now, take your cake pan out of the fridge and pour the cake on top of the oranges. Smooth out evenly.
- Bake for 20 minutes, then cover the cake pan with foil and bake another 20-25 minutes or until a toothpick comes out clean from the center.
- Let cool completely, then flip over on to a plate or platter and the beautiful oranges will be on top. Garnish with powdered sugar if desired.
Video
Notes
*Aquqfaba is the liquid that is in a can of chickpeas. You just drain it and save the chickpeas for another use.
If you are having a hard time getting the cake to slide out easily, I like to loosen the sides with a knife and then heat the bottom of the pan with a kitchen torch.
Make sure you have nice sweet blood oranges or they can become a little bitter, but if that happens, you can just dust more sugar on top and that helps.
Nutrition
Calories: 200kcal | Carbohydrates: 31g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 199mg | Potassium: 61mg | Fiber: 1g | Sugar: 19g | Vitamin A: 466IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg
This looks delicious! Will it keep
until the next day or is it better served the same day?