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–+ servings
Orange Upside Down Cake Prajitura rasturnata cu portocale

Citrus Upside Down Cake

A moist, fragrant vegan upside-down cake topped with caramelized mandarin slices. It comes together in about an hour and makes a bright, refreshing dessert.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Choose Serving Size 6

Ingredients 

  • 4 mandarins
  • 1 ½ cups flour
  • 6 Tbsp sugar
  • 1 cup almond milk warm
  • ½ cup vegan butter melted
  • ¼ cup mandarin or orange juice
  • 2 Tbsp coconut oil
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp vanilla extract
  • salt a pinch

Instructions

  • In a bowl, combine the sugar with the vegan butter until the sugar is dissolved.
  • Add the mandarin juice, almond milk, flour, baking powder, baking soda, vanilla extract and a pinch of salt. Mix well until creamy.
  • Let the batter rest for 15 minutes.
  • Peel and cut the mandarins horizontally into thick slices.
  • Brush the baking tray with coconut oil and sprinkle the bottom and sides with brown sugar.
  • Cover the bottom of the pan with mandarin slices.
  • Pour the batter over them.
  • Bake at 180 degrees Celsius (350 degrees Fahrenheit) for 30-35 minutes.
  • Use a toothpick to check when the cake is done; it should come out clean.
  • Take the cake out of the oven and let it rest for 10 minutes.
  • Flip it onto a serving tray or plate.
  • Serve with vegan whipped cream.

Notes

Store covered at room temperature for up to 2 days, or refrigerate for up to 4 days. For the best presentation, let the cake rest 10 minutes before flipping so the caramelized citrus topping stays intact. Delicious served with vegan whipped cream.