Orange Upside Down Cake
This orange upside-down cake is soft, moist, egg-free, and bursting with zesty citrus flavor, topped with caramelized orange slices - an effortlessly elegant dessert!
Servings: 6 to 8.
Calories: 371kcal
Equipment
Ingredients
- 2 tablespoons flaxseed meal
- 5 tablespoons warm water
- 1 tablespoon vegan butter melted
- 2 tablespoons brown sugar
- 5 small oranges
- ⅓ cup granulated sugar
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup plant-based milk
- ⅓ cup canola oil
Instructions
- In a small bowl, mix the flaxseed meal with warm water. Stir well and set aside for 5 minutes until it thickens.
- Preheat the oven to 350 degrees F (175 degrees C). Lightly brush a 9-inch springform pan with melted vegan butter and set aside.
- In a large mixing bowl, add the granulated sugar. Zest two oranges directly into the sugar, ensuring you only remove the thin outer layer and avoid the bitter white pith. Using your hands, massage the zest into the sugar to release the natural oils and enhance the orange flavor. Set aside.
- Peel and slice the oranges into ½-inch rounds.
- Sprinkle the brown sugar evenly over the prepared pan, then arrange the orange slices in a single, even layer on top. Set aside.
- In the mixing bowl with the sugar and zest, add the flour, baking powder, and salt. Stir to combine and set aside.
- In a separate bowl, whisk together the plant-based milk, vanilla extract, canola oil, and the thickened flaxseed mixture until well combined.
- Pour the wet ingredients into the bowl with the dry ingredients and mix until fully incorporated. Avoid overmixing.
- Pour the batter into the prepared pan over the arranged orange slices, smoothing the top with a spatula.
- Bake for 35 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan on a wire rack for at least 5 hours, or overnight for best results.
- To release the cake, carefully unlock the springform pan. Use a spatula to loosen any stuck edges. Place a plate on top of the cake, then quickly flip it over. Tap the pan gently to loosen the cake and slowly lift it away. If any orange slices stick to the pan, carefully transfer them back onto the cake.
- Slice and serve at room temperature, or refrigerate for at least 2 hours and enjoy cold.
Notes
- To prevent bitterness: Remove the white pith/seeds from the orange slices.
- Massage the sugar and zest: (by hand/in a mini food processor) This extracts maximum flavor from the zest for the most flavorful vegan orange cake.
- If the oranges are very juicy: Pat them dry to remove excess liquid.
- If it sticks: Gently heat the bottom of the pan to loosen any caramel.
Nutrition
Calories: 371kcal | Carbohydrates: 53g | Protein: 5g | Fat: 16g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Sodium: 275mg | Potassium: 257mg | Fiber: 4g | Sugar: 25g | Vitamin A: 246IU | Vitamin C: 58mg | Calcium: 167mg | Iron: 2mg