Blood Orange Upside Cake
by Cathy ConnallyThis cake is great with coffee. It is gluten-free, refined sugar free and all plant based. Easy to make and is beautiful with the gorgeous blood oranges on top.
Gluten-Free Blood Orange Upside Cake (Vegan + Refined Sugar-Free)
Rated 5 stars by 1 users
Category
Dessert
Servings
8
Prep Time
20 minutes
Cook Time
25-30 minutes
This gorgeous Blood Orange Upside Cake is plant-based, gluten-free, and refined sugar-free. Made with wholesome flours and naturally sweetened with molasses, it's a beautiful, satisfying dessert to enjoy with coffee.
Flavours: The blood oranges give natural sweetness and the molasses gives a warm nutty flavour. The texture is crumbly and satisfying.
Benefits: For those with gluten-sensitivity, this cake is gluten-free with fiber and minerals in the choices of flours.
Author:
Cathy Connally
Ingredients
-
3-4 blood oranges, cut in slices with rinds on
- ¾ cup (175 g) unsweetened, unflavoured plant-based milk
- ¼ cup (81 g) black strap molasses + ½ cup water
- ¼ cup (46 g) vanilla extract
- 1 tbsp (14 g) cider vinegar
- 2 tbsp flaxseed or ground chia seeds + 6 tbsp water
- 1 cup (126 g) oat flour
- ¾ cup (106 g) sorghum flour
- ½ cup (52 g) superfine almond flour
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tbsp ground fenugreek (optional)
Topping
Cake
Directions
- Preheat oven to 350°F (177°C). Line the bottom of the cake pans with parchment paper.
- Line the springform pan with parchment paper with the parchment paper sticking out of the pan. Lock the pan. Make sure the parchment paper is not too tight, release it a little so it is somewhat loose so it does not break. Place the blood orange slices in a pattern of your choice trying to cover most of the open space. Set aside.
- In a medium mixing bowl, combine plant milk, molasses, water, vanilla, vinegar and flaxseed (or chia seeds).
- In another medium mixing bowl, whisk the flours, baking powder, baking soda and fenugreek.
- Add the wet ingredients to the dry ingredients and mix thoroughly, but do not overmix.
- Pour the batter into the springform pan on top of the blood oranges. Spread it carefully so the slices are not moved around. Bake for 25-30 minutes and check doneness with a wooden skewer. Bake for 2-3 more minutes as needed Do not overbake or the cake will be too dry. Let cool for 10-15 minutes until the edges of the cake begin to pull away from the pan. Take a dull knife and run it around the inside edge of the pan to release the cake from the pan. Slowly release the lock. If there are some cake edges still sticking to pan, stop and run the knife again to release it or the cake will crack. Remove the pan from the bottom. Use a plate to cover the top of the cake, and flip over. Gently remove the parchment paper from the cake. Let cool completely before slicing.
- Serve with coffee or beverage of your choice. It will be somewhat crumbly as it is gluten-free without a lot of extra ingredients, but delicious.
Recipe Note
Yield: 1 small two-layer cake, 8 slices
Total Time: 45 minutes
Equipment: 1 8-9” spring form pan, parchment paper, two mixing bowls, whisk, cooling rack, food processor