Blood Orange Upside Down Cake

Who else absolutely loves blood oranges?! We do! Especially when they look this beautiful on top of a cake!


1 Minutes Read

Blood Orange Upside Down Cake - Media Credit:
Who else absolutely loves blood oranges?! We do! Especially when they look this beautiful on top of a cake!
Blood Orange Upside Down Cake
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Duration1 hr 10 mins
Cook Time45 mins
Prep Time25 mins
Servings10 servings


  • 6 blood oranges peeled and sliced
  • 1/4 cup maple syrup
  • 2 cups gluten free flour
  • 1 cup sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp sea salt
  • 1 cup plant milk
  • 1/2 cup coconut oil melted
  • 2 tbsp apple cider vinegar
  • 1 tbsp vanilla extract
  • 1 tsp cinnamon


  • Start by preheating your oven to 350 degrees fahrenheit. Then, line a cake pan with parchment paper.
  • Peel and slice each blood orange into 4 slices and assemble in the bottom of the cake pan, then top with maple syrup, set aside while you prepare your cake batter.
  • Next, in a large mixing bowl combine your dry cake ingredients, gluten free baking flour, sugar, baking powder, baking soda, optional cinnamon and sea salt. Whisk to combine.
  • In a separate mixing bowl, add your wet ingredients, non-dairy milk, coconut oil, apple cider vinegar, and vanilla extract. Stir until fully combined.
  • Then, add your wet ingredients to your dry and stir until fully combined, be careful not to over mix your batter.
  • Pour the cake batter gently over the oranges in the cake pan, pour in a circular motion to evenly spread, if you pour batter in just one spot it will cause the oranges to move around.
  • Bake at 350 for 45 minutes, or until a toothpick test comes out clean.
  • Remove from the oven and let cool for at least 1 hour. If you remove from the cake pan too early, the maple syrup won’t have time to firm up and it will spill over.
  • Then, turn out your cake onto a cake plate, slice, serve and enjoy!
This recipe was republished with permission from Peel Good Kitchen.
Find the original recipe here

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