Vegan Blood Orange Upside-Down Cake
User Reviews
5
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Prep Time
30 mins
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Cook Time
50 mins
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Total Time
1 hr 20 mins
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Servings
8 to 10
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Calories
321 kcal
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Course
Dessert, Baked Goods
Vegan Blood Orange Upside-Down Cake
Description
The Vegan Blood Orange Upside-Down Cake blends the tartness and rich color of blood oranges with a moist, light crumb formed from all-purpose flour, baking powder, and plant-based milk. Blood orange slices are arranged over a caramelized sugar and vegan butter bottom, which becomes the top once inverted after baking. The olive oil provides moisture and subtle richness, balancing the citrus notes. The batter’s incorporation of almond and vanilla extracts introduces gentle aromatic layers. Baking at 350°F ensures even cooking, resulting in a cake that combines a tender crumb overlaid with glossy, softly caramelized citrus rounds.
This cake serves nicely as a seasonal dessert showcasing blood oranges’ flavor and color. It pairs well with a light tea or coffee and offers a dairy-free option for gatherings or home enjoyment. The dramatic appearance after flipping the cake out of the pan also makes it a lovely centerpiece dessert.
Ingredients
- 5-6 blood orange medium
- 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 fine sea salt heaping tsp
- 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 organic cane sugar 2 tablespoons
- 1 tablespoon apple cider vinegar
- 1 teaspoon almond extract (omit for nut-free, or just add more vanilla extract)
- 1 teaspoon vanilla extract
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 DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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