Vegan Blood Orange Upside Down Cake
This yummy, citrus cake is light and fluffy with blood oranges on top.
Servings: 12
Calories: 200kcal
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