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Orange Upside-Down Cake [Vegan]
This Orange Upside-Down Cake is one of my favorite simple recipes for any occasion and I’m so excited to share it with you! A light and delicate sponge cake, infused with the vibrant tangy notes of orange, is perfect if you’re after something sweet but slightly lighter. By layering the... Read More
Ingredients You Need for Orange Upside-Down Cake [Vegan]
How to Prepare Orange Upside-Down Cake [Vegan]
- Preheat your oven to 355 ̊F (180 ̊C) and line an 7-inch (18-cm) springform cake pan with parchment paper.
- In a saucepan, combine the water and sugar and simmer over medium heat for 5 minutes to create a syrup. Slice both oranges into thin pieces (there’s no need to remove the skin, but you can if you would prefer) and leave these to soak in the sugar syrup.
- To make the vegan buttermilk alternative, add the apple cider vinegar to the soy milk, stir and let thicken for 5 minutes.
- For the cake, start by rubbing the sugar and orange zest together with your fingers. Add the olive oil and beat these together using a wooden spoon. Stir in the buttermilk and yogurt, then add the self-rising flour, oat flour, baking powder and baking soda and carefully fold the wet and dry ingredients together.
- Take the orange slices out of the syrup mixture and arrange them in the base of your cake pan. Pour the batter over the top and bake this for 45 to 50 minutes, until your cake is cooked through.
- Allow the cake to cool before flipping the cake, slicing and serving. You can serve the cake as it is—the orange topping looks beautiful on it’s own. Alternatively, you can also garnish with some fresh seasonal berries!
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