Orange upside-down cake is soft, moist, egg-free, & bursting with zesty citrus flavor, topped with caramelized orange slices - an effortlessly elegant dessert!
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Why You’ll Love This Recipe
Move over pineapple upside-down cake (for winter, at least!), it’s time for this orange upside down cake recipe to take center stage. It’s bright and zesty, with juicy brown sugar caramelized orange slices over moist, tender, vanilla-orange cake for a dessert as delicious as it is elegant – perfect for citrus season.
Despite its elegance, this cake comes together easily with pantry ingredients - just mix, layer, bake, and flip. No eggs or dairy? No problem! This cake flips the traditional recipe on its head (literally) and is 100% vegan but loved by all. Whether for a midweek pick-me-up or bakery-worthy dessert for a special occasion, this cake has you covered - one sweet, tangy, citrusy bite at a time!
Love fruity bakes? You might enjoy vegan strawberry shortcake, easy vegan lemon cake, vegan strawberry cupcakes, fluffy vegan coconut cake and vegan blackberry orange cupcakes.
The Ingredients
Refer to the recipe card for the full list of ingredients, notes, and quantities.
The Best Oranges for Upside-Down Orange Cake
While you could use any UNWAXED ripe oranges, Navel oranges and Cara Cara oranges are naturally sweet varieties. Valencia oranges are juicy with a sweet-tart flavor. Blood oranges add a deep red hue and floral, sweet-tart notes. Smaller varieties like tangerines or mandarins also taste great and caramelize well. Or even use a mix of oranges/citrus fruits.
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Recipe Variations and Add-Ins
- Berries: Sprinkle raspberries, blackberries, cranberries, or blueberries between the orange slices for extra color and flavor.
- Almond extract: ½ teaspoon adds a nutty flavor that complements orange well.
- Orange blossom water: Add 1-2 teaspoon for subtle floral flavor.
- Spices: Add warmth with cinnamon, ginger, cloves, and/or cardamom.
- Fresh herbs: Rub a little rosemary or thyme into the orange sugar.
- Nuts: Chopped walnuts, almonds, or pistachios add crunch.
- Coconut: Mix in a few tablespoon for texture/flavor.
How to Make Orange Upside Down Cake
Step 1: Stir/whisk the chia/flaxseed meal and warm water in a small bowl and set aside to thicken for 5 minutes. Preheat the oven to 350F/175C and grease a 9-inch spring-form pan with melted vegan butter and set aside.
Step 2: In a large bowl, massage the granulated sugar and orange zest with your fingers to release the natural oils. Then, peel and slice the oranges into ½-inch rounds.
Step 3: Sprinkle the brown sugar evenly over the pan base and arrange the orange slices in an even layer over that. Add the remaining dry ingredients to the sugar-zest mixture and stir to combine.
Step 4:In a separate bowl, mix the wet ingredients. Combine the wet and dry ingredients, mixing until just incorporated. Pour the batter over the oranges, level with a spatula, and bake for 35-40 minutes.
I did a fairly sparse layer. Add more, if preferred, with slight overlapping.
Step 5: Move the upside-down orange cake from the oven to cool on a cooling rack. To release the cake, carefully unlock the spring-form pan, use a knife/spatula to loosen the edges, place a plate over the pan, and flip carefully. Tap the pan to release it, and slowly lift it away. Slice and serve the vegan orange upside down cake immediately or chilled – alone or with vegan vanilla ice cream, custard, and/or vegan whipped cream. Enjoy!
If any orange is stuck to the pan, carefully transfer them back to the cake.
FAQs
I haven’t tried, but a 1:1 swap of AP flour for a gluten-free blend like Bob’s Red Mill or King Arthur’s may work, though the cake may be denser.
Yes! You can fully cover the pan bottom with whole or segmented orange slices in any pattern, but pat them with paper towel to avoid excess liquid.
No, but keeping the peel and pitch may add bitterness.
Yes! Use 2 tablespoon melted vegan butter and ½ cup brown sugar (or 3 tablespoon and ¾ cup). If using more vegan caramel, release the cake while slightly warm to prevent sticking.
Pro Recipe Tips
- Measure flour correctly: Fluff it up in its bag, spoon it into the cup, and level it with a knife to avoid dense, dry cake.
- Don’t over-mix: Overworking the batter can make the cake dense and gummy.
- To prevent bitterness: Remove the white pith/seeds from the orange slices.
- Massage the sugar and zest: (by hand/in a mini food processor) This extracts maximum flavor from the zest for the most flavorful vegan orange cake.
- If the oranges are very juicy: Pat them dry to remove excess liquid.
- If it sticks: Gently heat the bottom of the pan to loosen any caramel.
Storage Instructions
Room temp: Store upside down orange cake in an airtight container for 2 days.
Fridge: In an airtight container lined with paper towels for up to a week.
Freezer: Wrap in plastic wrap and freeze for 2-3 months. Thaw in fridge overnight.
Heat: Reheat the entire cake in the oven at 300F/150C for 10-15 minutes, or heat a slice in the microwave for 20-40 seconds.
Orange Upside Down Cake
Equipment
Ingredients
- 2 tablespoons flaxseed meal
- 5 tablespoons warm water
- 1 tablespoon vegan butter melted
- 2 tablespoons brown sugar
- 5 small oranges
- ⅓ cup granulated sugar
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup plant-based milk
- ⅓ cup canola oil
Instructions
- In a small bowl, mix the flaxseed meal with warm water. Stir well and set aside for 5 minutes until it thickens.
- Preheat the oven to 350 degrees F (175 degrees C). Lightly brush a 9-inch springform pan with melted vegan butter and set aside.
- In a large mixing bowl, add the granulated sugar. Zest two oranges directly into the sugar, ensuring you only remove the thin outer layer and avoid the bitter white pith. Using your hands, massage the zest into the sugar to release the natural oils and enhance the orange flavor. Set aside.
- Peel and slice the oranges into ½-inch rounds.
- Sprinkle the brown sugar evenly over the prepared pan, then arrange the orange slices in a single, even layer on top. Set aside.
- In the mixing bowl with the sugar and zest, add the flour, baking powder, and salt. Stir to combine and set aside.
- In a separate bowl, whisk together the plant-based milk, vanilla extract, canola oil, and the thickened flaxseed mixture until well combined.
- Pour the wet ingredients into the bowl with the dry ingredients and mix until fully incorporated. Avoid overmixing.
- Pour the batter into the prepared pan over the arranged orange slices, smoothing the top with a spatula.
- Bake for 35 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan on a wire rack for at least 5 hours, or overnight for best results.
- To release the cake, carefully unlock the springform pan. Use a spatula to loosen any stuck edges. Place a plate on top of the cake, then quickly flip it over. Tap the pan gently to loosen the cake and slowly lift it away. If any orange slices stick to the pan, carefully transfer them back onto the cake.
- Slice and serve at room temperature, or refrigerate for at least 2 hours and enjoy cold.
Notes
- To prevent bitterness: Remove the white pith/seeds from the orange slices.
- Massage the sugar and zest: (by hand/in a mini food processor) This extracts maximum flavor from the zest for the most flavorful vegan orange cake.
- If the oranges are very juicy: Pat them dry to remove excess liquid.
- If it sticks: Gently heat the bottom of the pan to loosen any caramel.
Andrea White says
Love this tasty and pretty cake!