🍊Recipe: Blood Orange Upside-Down Cake (Vegan)

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tea on hand, so used a little watered down hibiscus syrup that we found at the bottom of our baking box (likely VERY out of date, but waste not, want not and all that!)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.


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


  • 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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Recipes by Sarah, @sculptedkitchen

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