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!