Vegan Blood Orange Upside-Down Cake

Name: Vegan Blood Orange Upside-Down Cake
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 8 to 10
Ingredients: 5-6 medium blood oranges; 1 1/2 tablespoons vegan butter; 3 tablespoons organic cane sugar; 1 3/4 cups all-purpose flour; 2 teaspoons baking powder; 1/4 heaping tsp fine sea salt; 1 cup plant-based milk; ⅓ cup extra-virgin olive oil; ¾ cup + 2 tablespoons organic cane sugar; 1 tablespoon apple cider vinegar; 1 teaspoon almond extract; 1 teaspoon vanilla extract

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5.0

30 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 20 mins
Servings
8 to 10
Calories
321 kcal
Course
Dessert, Baked Goods

Vegan Blood Orange Upside-Down Cake

Bianca Sampson

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This delightful recipe is easy to follow and perfect for any occasion.

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Ingredients

Servings

5-6 medium blood oranges
1 1/2 tablespoons vegan butter (or extra-virgin olive oil)
3 tablespoons organic cane sugar (or raw sugar or demerara sugar)
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/4 heaping tsp fine sea salt
1 cup plant-based milk (I used low-fat Oatly oat milk, but almond milk would work great as well)
⅓ cup extra-virgin olive oil
¾ cup + 2 tablespoons organic cane sugar
1 tablespoon apple cider vinegar
1 teaspoon almond extract (omit for nut-free, or just add more vanilla extract)
1 teaspoon vanilla extract

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Instructions

Preheat oven to 350° (177°C).
Grease a 9-inch springform pan with the 1 ½ tablespoons vegan butter (or extra-virgin olive oil). Sprinkle the 3 tablespoons cane sugar evenly on top of the butter, tapping the pan on the counter and tossing around to coat evenly on the bottom and a bit on the sides.
Peel the blood oranges and then slice them into 1/8 to 1/4-inch rounds. Arrange the oranges in concentric circles in the bottom of the pan, overlapping them as needed to cover all the open spaces and gaps (you can cut oranges in half to do this).
In a large bowl, mix together flour, baking powder, salt.
In a medium bowl, whisk together plant-based milk, ⅓ cup extra-virgin olive oil, ¾ cup + tablespoons sugar, apple cider vinegar, almond extract, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently mix with a wooden spoon until combined and no flour clumps remain.
Pour the cake batter on top of the orange slices in the pan and smooth out with a rubber spatula. Tap the cake pan on the surface to remove any air pockets.
Bake the cake for 50-55 minutes, or until a toothpick comes out with just a few crumbs. The cake should be tender, fluffy, and moist.
Allow the cake to cool in the pan for 15 minutes, then unclasp the spring and carefully invert the cake onto a wire rack to further cool.

Nutrition Information

Show Details

Calories 321kcal (16%) Carbohydrates 54g (18%) Protein 4g (8%) Fat 11g (17%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Monounsaturated Fat 7g Trans Fat 1g Sodium 252mg (11%) Potassium 188mg (5%) Fiber 3g (12%) Sugar 31g (62%) Vitamin A 284IU (6%) Vitamin C 44mg (49%) Calcium 134mg (13%) Iron 2mg (11%)

Nutrition Facts

Serving: 8to 10

Amount Per Serving

Calories 321 kcal

% Daily Value*

Calories	321kcal	16%
Carbohydrates	54g	18%
Protein	4g	8%
Fat	11g	17%
Saturated Fat	2g	10%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	7g	35%
Trans Fat	1g	50%
Sodium	252mg	11%
Potassium	188mg	4%
Fiber	3g	12%
Sugar	31g	62%
Vitamin A	284IU	6%
Vitamin C	44mg	49%
Calcium	134mg	13%
Iron	2mg	11%