Vegan Lemon & Blood Orange Upside Down Cake

A delicious citrus infused cake that is utterly beautiful on the plate and zingy & sweet to eat.

Recipe Credit: The Vegan Larder

Recipe Allergies


  • 1.To arrange the fruit
  • 2.Preheat oven to 180 C/ Gas Mark 4. Grease and line a round cake tin (ideally 9 inches/22cm) with baking paper. Make sure the lining goes around the sides of the cake tin. Once lined, grease the exposed baking paper with a little vegetable oil / vegan butter.
  • 3.Slice the citrus fruit into 1cm pieces.
  • 4.Next, heat the 100g of sugar with the 60ml of water on a medium heat until all the sugar is totally dissolved.
  • 5.Put the tin onto a oven tray. (this prevents leaking into your oven!)
  • 6.Pour half the dissolved sugar and water mix into the bottom of the lined cake tin. Next, arrange the slices of citrus at the bottom of the cake tin. Fit in as many whole slices as you can, overlapping them or making pretty patterns.
  • 7.Once you are happy with your arrangement, pour the rest of the sugar-water mix over the slices. Set aside while you make the cake mixture.
  • 8.To make the cake
  • 9.In a large mixing bowl sift the flour, baking powder and salt. Then add the almond flour and the caster sugar.
  • 10.In another bowl mix the oil, water, citrus juice and orange rind. Then add this to the bowl of other ingredients. Mix well.
  • 11.Very carefully and slowly, pour the mixture into the cake tin over the prepared citrus fruit.
  • 12.Bake for 45-50 minutes or until a skewer comes out clean.
  • 13.Once baked, allow the cake to fully cool in the tin. Once cool very carefully turn this out on to a plate or serving tray. Easiest method is to place a plate on top of the cake tin, then grip the cake tin and plate together and flip it over so it can drop on to the plate. Remove the tin and peel off baking paper.

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For the Orange & Lemon Upside Down Top

  • 2-3 citrus fruits of choice eg: lemons, blood orange, grapefruit, orange (Make sure the fruit is unwaxed and has a thin pith. )
  • 100 g caster sugar
  • 60 ml cup water

For the Cake Batter

  • 65 g almond flour
  • 300 g self raising flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 300 g caster sugar (or any other sugar)
  • 140 ml sunflower oil
  • 400 ml water
  • 100 ml fresh citrus juice ((approx the juice of 2 lemons, or 1.5 oranges) ) Grated zest of 1 unwaxed orange or lemon