0 from 30 votes
Vegan Blood Orange Upside-Down Cake
This delightful recipe is easy to follow and perfect for any occasion.
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
Ingredients
- 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
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.
Cup of Yum
Nutrition Information
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
% 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.