• Prep the oven and pan: Preheat your oven to 350ºF (176ºC). Grease a non-stick 9-inch cake pan and line the bottom with parchment paper to prevent sticking.

ORANGE SLICE TOPPING

• Slice oranges: Slice the oranges into 5 mm rounds, leaving the skin on. Carefully cut the skin off from each slice, keeping the citrus intact.
• Prep orange slice topping: Mix 2 tablespoon of orange juice with ⅓ cup of sugar and pour it into the bottom of the cake pan. Arrange the orange slices on top of the sugar mixture in the pan. Set aside.

BATTER

• Mix wet ingredients: In a bowl, whisk together the plant-based milk and orange juice. Let it sit for 5 minutes, then add the olive oil, vanilla extract and mix again.
• Rub sugar and orange zest: In another bowl, add the sugar (210 g) and orange zest. Rub the sugar and zest together to release the natural oils, enhancing the orange flavor. Gradually add the wet ingredients to the sugar-zest mixture, stirring until smooth.
• Mix dry ingredients: In a separate large bowl, combine the all-purpose flour and baking powder.
• Combine wet and dry ingredients: Pour the wet mixture into the dry ingredients, stirring gently until just combined. Be careful not to overmix.
• Bake: Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake for approximately 43-45 minutes, or until a toothpick inserted into the center comes out clean. Start checking for doneness around the 40-minute mark, as baking times may vary slightly.
• Cool down and serve: Once baked, remove the cake from the oven and allow it to cool completely. When ready to serve, carefully flip the cake upside down onto a large plate. Peel away the parchment paper from the oranges and serve.