This moist and gooey cocoa & orange upside-down orange cake is simply mouth-watering . . .
The best part?
No butter, no dairy, no eggs!
When I started experimenting with dairy and eggs free cakes some years ago, at the peak of my vegan period, I couldn’t imagine that I would have loved vegan desserts so much once back to a vegetarian diet. The truth is that I adore the pureness of vegan desserts and I miss it in the rare occasions I taste non-vegan sweets.
I mean: in this chocolate and orange cake the dominant tastes are . . . guess? . . . of cocoa and oranges! No eggy or buttery aftertaste.
I simply love that!
For this easy cake the biggest work is the caramel. Once you have done that it’ll be all easy-peasy!
First of all, grease a baking pan with some coconut oil and line the bottom with parchment paper.
Now cut your orange in thin slices. I left the skin on to get a nicer final effect. You can of course peel the orange if you don’t like the marked candied orange taste of cooked and caramelized orange peel. It’s totally up to you!
Arrange the orange slices nicely in your baking pan.
At this point you can prepare the caramel. Use a small saucepan with thick bottom to the cook brown sugar together with the water until it reaches a golden brown colour.
Pour the caramel on the oranges.
Now prepare the batter: it will be ready in literally 5 minutes.
Usual procedure: dry ingredients in a bowl – pour in the wet ingredients, mix just until combined. Done!
Pour this batter over the oranges and bake in the preheated oven.
I used some orange liqueur for the batter and I’m truly enthusiastic about it! I think that Cointreau or any other orange liqueur simply belongs to this cake, however if you don’t like it or you make this cake for children, you can of course leave it out. Same thing for the instant coffee: it enhances the chocolate taste but you can leave it out, no problem at all.
MOIST AND GOOEY COCOA & ORANGE UPSIDE-DOWN CAKE (EGGS-DAIRY FREE)
for a 21 cm (8 in) baking pan
For the batter:
- 150 g (1 cup) of flour, I used whole spelt
- 50 g (4 tablespoons) of corn starch
- 150 g (3/4 cups, abundant) of coconut sugar
- 80 g (1 cup, scant) of unsweetened cocoa powder
- 1 teaspoon of baking powder
- 1/2 teaspoon of instant coffee powder (facultative)
- a pinch of salt
- 450 g (2 cups) of coconut, almond or any other plant-based milk
- 50 g (1/4 cup) of coconut or light olive oil
- 1 teaspoon of vinegar (it helps the rising, you won’t taste it at all)
- 2 tablespoons of orange liqueur (Cointreau, Grand Marnier or similar)
For the bottom of the baking pan
- one nice orange
- 4 tablespoons of brown sugar
- 4 tablespoons of water
1. Prepare oranges and caramel
Grease a baking pan and line its bottom with a disk of parchment paper.
Cut the orange in slices and arrange them on the bottom of the baking pan. You can peel it if you don’t like the candied fruit taste once it’s caramelized, however consider that the slices will tend to wrinkle more during the baking process.
Place the 4 spoons of brown sugar with the 4 spoons of water in a saucepan with thick bottom and bring this mixture to a boil over medium heat. Cook the caramel until it reaches a vivid golden brown colour. Pour the warm caramel on the orange slices.
2. Preheat the oven to 180°C (355 F)
3. Prepare the batter
In a bowl place all the dry ingredients. Pour in the wet ingredients and mix with a whisk until just combined. Pour this mixture over the oranges+caramel.
For about 45 minutes or until the surface starts to crack and a thin knife comes out clean.
Take out the cake, let it sit for 10 minutes, place a plate on the top and carefully turn it upside down. Let it cool completely.
Can you see how moist and gooey it is?