If you aren't already following @sculptedkitchen, then you should! Sarah is a vegan food blogger but also a food photographer and stylist; so her feed is just incredible and will have you salivating in no time.
As we are getting zesty this week, it's only right that we share this well-timed vegan recipe for Blood Orange Upside Down Cake. We didn't have the tea on hand, so used a little watered down hibiscus syrup that we found at the bottom of our baking box (likely VERY out of date, but waste not, want not and all that!) - I don't recommend using expired ingredients by the way!! Otherwise, this was super easy and worked just as well with ripe oranges if you don't have blood orange available, I've also added a couple of notes of what we personally used to the below.
Recipe
Ingredients for yellow/white cake:
1 cup of plant based milk (we used oat)
1/4 cup of thick dairy free yogurt ( I used alpro)
5 tablespoons of apple sauce
2 1/4 cup of flour (we are gluten free so used a 50/50 mix of organic cononut and rice flour)
1 cup of sugar (half coconut sugar and half refined)
2 tsp of baking powder
1 tsp of baking soda
5 tbsp of blood orange/hibiscus flower tea (Sarah squeezed a full orange/2 tbsp of hibiscus in 1 cup of hot water)
1 tsp of orange zest
12 Tablespoons of vegan butter
2 blood oranges/any orange thinly sliced
Method:
Like a circular pan (preferably a spring foam pan) with orange slices. Make your own design. I overlapped mine. You can have them with or without the peel. I also placed parchment paper on the bottom and placed the orange slices on top.
Mix wet ingredients. Add sugar and beat until fluffy.
Mix dry ingredients.
Add dry to wet and mix until combined well.
Add into your prepared cake pan
Bake for one hour at 350 or until middle is cooked. Cooking times vary
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References
Recipes by Sarah, @sculptedkitchen