A delightful Vegan Upside-down Cake, a very flavorful dessert
2 large oranges, peeled with reserved zest
Extra orange juice
1½ cups all-purpose flour
½ cup white sugar
½ cup brown sugar + extra for topping
½ cup of vegetable oil
1½ tsp baking powder
1/4 tsp salt
Optional: Spices as desired.
I didn’t use any, but cinnamon or allspice could work nicely.
Line a cake tin with parchment paper.
Spread a thin layer of brown sugar on the bottom.
Cut 1 orange into thin slices and place over the sugar evenly across the bottom of the pan.
Set aside and preheat oven to 375°F.
Then blend the other orange into a pulp.
Add extra orange juice until the combined volume measures 1 cup.
Add all remaining ingredients (including zest) and whisk together.
You may need a little more flour until it reaches a cake-batter consistency, depending on how juicy your orange was.
Pour into the cake tin.
I used a 9″ round tin which is a bit too big on purpose so that the cake would be thin and light.
You could use an 8″ tin for more thickness.
Bake for 30mins or until a skewer comes out clean.
Allow to cool slightly, then turn out and remove parchment from that beautiful upside-down top!
I served it simply with some frozen blueberries that sat out in a tiny bit of sugar to become juicy at room temperature. It was delicious and, if I may say so myself, quite beautiful.
Modified from Allrecipes
Prepared, tried, and tested Corlea Smit