From the Kitchen

Blood orange upside down cake.

Blood orange upside down cake

One of my favorites things my mother makes is pineapple upside down cake. Inspired by nostalgia and sweet cake, this citrus rendition is one of my new favorites. I hope you find it as enjoyable!


  • 1/4 cup pure maple syrup 
  • 2 blood oranges, thinly sliced and rind removed
  • 1/2 sweet orange, thinly sliced and rind removed
  • 1/2 sweet orange juice
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 12 tablespoons earth balance vegan butter, at room temperature
  • 3/4 cup stevia or organic coconut sugar
  • 2 large flax seed eggs
  • 2 teaspoons vanilla extract
  • 1/3 cup blood orange juiceInstructions:

    Preheat the oven to 350 degrees.

    Prepare desired baking pan with coconut oil. 

    Place the blood orange and sweet orange slices at the bottom of the pan. Try to cover completely or in desired pattern. 

    In a bowl, whisk together the flour, baking powder, salt.

    For the cake batter, slightly melt the vegan butter in a bowl and whisk in the maple syrup. Add in the flax seed egg, vanilla extract, coconut sugar, and juices until combined.

    Add the dry ingredients and stir until the batter just comes together. Don’t over beat/whisk/stir. 

    Pour gently over the oranges and gently spread evenly to cover. Bake the cake for 35 to 40 minutes, or until the top is golden brown and set. Remove from the oven and let it cool for about 5-10 minutes. You do not want it to cool more than that so that the fruit doesn’t stick. 

    Place a plate right side down on top of your cake. Then gently flip the cake to remove it from the pan.