When the goodness of olive oil cake meets the zesty kick of orange, voilà, magic happens. Allow us to introduce our Vegan Orange Upside Down Cake recipe! This yummy vegan cake brings together the vibrant, citrusy essence of fresh oranges with a wonderfully moist and tender texture, delivering a flavor combination that just works.
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Why you’ll love this recipe
- Vibrant Citrus Flavor: The combination of fresh orange juice and zest infuses every bite with bright, tangy goodness.
- Moist and Fluffy Texture: Thanks to the perfect balance of wet and dry ingredients, this cake comes out irresistibly moist and fluffy.
- Impressive Presentation: With its stunning upside-down design featuring glazed orange slices, this cake is sure to impress guests at any gathering.
- Simple Ingredients: You won't need any fancy or hard-to-find ingredients to whip up this cake. Everything you need can be found at your local grocery store.
Tools
- 9-inch non-stick cake pan
- Parchment paper (baking paper)
- Mixing bowls
- Whisk
- Spatula
- Basic measuring cups and spoons and a kitchen scale
Note: If you don't have a 9-inch cake pan, you can use a similar-sized baking dish
Ingredients
As usual, you'll find the complete recipe card, including ingredient amounts and instructions, at the bottom of this post! Keep on reading for more details, or jump straight to the recipe.
- Oranges & orange juice — Provide the fruity base and add a burst of citrus flavor. Make sure to use Navel oranges or a sweet variety of oranges.
- Sugar — Sweetens the topping and batter while also adds tenderness to the crumb.
- Plant-based milk — Adds moisture to the cake.
- Olive oil — Provides moisture and richness to the cake. Can be substituted with any neutral vegetable oil.
- Vanilla extract — Enhances the flavor profile with its warm, aromatic notes.
- Orange zest — Packs a punch of citrus flavor and aroma, complementing the fresh orange juice.
- All-purpose flour — Forms the base of the cake batter.
- Baking powder — Leavens the cake, resulting in a light and airy texture.
How to Make this Vegan Orange Upside Down Cake
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, while stirring until smooth.
Mix dry ingredients: In a separate large bowl, combine the all-purpose flour and baking powder.
Combine wet and dry ingredients together: Next, 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 at 350ºF (176ºC) 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. Then, when ready to serve, carefully flip the cake upside down onto a large plate. Peel away the parchment paper from the oranges and serve.
Storage & Freezing
To keep your Vegan Orange Upside Down Cake fresh, store it in an airtight container at room temperature for up to 3-4 days.
For longer storage, wrap individual slices tightly in plastic wrap and freeze for up to 2 months.
Top tips for this citrusy cake
- Ensure proper preparation: For optimal results, thoroughly grease your cake pan and line the bottom with parchment paper to prevent sticking.
- Slice oranges with peel on: Keep the peel on when slicing citrus fruit. Therefore, instead of removing it beforehand, chop the outer layer with a knife to maintain the fruit's structure and prevent juice loss.
- Avoid overmixing: To achieve a tender and moist cake, it's important to refrain from overmixing the batter once the wet and dry ingredients are combined.
- Cool completely before serving: Allow the cake to cool completely before flipping it onto a serving platter to ensure the orange slice topping remains intact.
- Choose quality oranges: Opt for high-quality oranges to enhance the flavor of your cake. Sweeter oranges like Navel Oranges yield better results.
- Adjust baking time: Monitor the baking time closely. Start checking for doneness around the 40-minute mark, using a toothpick test to ensure the cake is fully baked.
Frequently Asked Questions
Be sure to thoroughly grease the cake pan and line the bottom with parchment paper to prevent sticking.
Yes, you can substitute olive oil with any other neutral vegetable oil, such as canola or grapeseed oil.
The cake is done when a toothpick inserted into the center comes out clean, indicating that it is fully baked, or with just a few crumbs attached.
More egg-free cake recipes to try
Recipe
VEGAN ORANGE UPSIDE DOWN CAKE
INGREDIENTS
ORANGE SLICE TOPPING
- 2 large navel oranges
- 2 tablespoon orange juice
- ⅓ cup sugar, (70 g)
BATTER
- ¾ cup plant-based milk, (180 ml)
- ⅓ cup orange juice*, (80 ml)
- ½ cup olive oil*, (120 ml)
- 2 teaspoon vanilla extract
- 1 cup + 1 tablespoon sugar, (210 g)
- 2 ¼ tablespoon orange zest, from the oranges used for juice and/or slice topping
- 2 ½ cups all-purpose flour, (310 g)
- 1 tablespoon baking powder
INSTRUCTIONS
- 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.
NOTES
- If you haven't already, be sure to check out the 'How to make this recipe' section above for a visual walkthrough of each step.
- You’ll need between 1-2 navel oranges to get ⅓ cup + 2 tablespoon of juice (for the orange topping and batter), it will depend on how big and juicy they are.
- You can substitute olive oil with any other neutral vegetable oil.
NUTRITION
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