Springtime really toys with your emotions where we live. One day it’s sunny, birds are chirping, buds are blooming, and the next day the yard looks like Christmas day all over again. Though we’ve gotten used to the ups and downs the weather throws our way through this season, I can’t help but want to bake something bright and happy to remind myself that warm weather will be here to stay soon enough!
These orange upside down olive oil cakes do just that! Cara Cara oranges give the tops of these cakes a beautiful pop of pinkish-orange and scent these olive oil cakes with bright citrusy notes. These cakes are vegan, but you can use regular milk and eggs in place of the coconut milk and flax eggs without a hitch. The cakes themselves are incredibly soft and moist, and the olive oil pairs so nicely with the orange flavor. You won’t be able to keep a smile off of your face when you pull these out of the oven!
What You Need
Makes 6 mini Orange Upside Down Olive Oil Cakes (about 3” in diameter, each)
- Jumbo muffin tin (6 wells)
- 2 oranges (medium/small)
- 1/4 cup water
- 1 1/4 cups sugar, divided
- 1 1/4 cups flour (all-purpose or wheat)
- 3/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2/3 cup olive oil
- 2/3 cup coconut milk (regular milk works, as well)
- 1/4 cup orange juice
- 2 tablespoons ground chia seed or ground flax seed mixed with 6 tablespoons water (or you can use 2 eggs)
- Zest of one orange
Preheat the oven to 350 degrees. Grease the jumbo muffin tin well.
Place ½ cup of the sugar and ¼ cup of water in a medium-sized sauté pan. Stir the sugar to dissolve. Place 6 round thin orange slices in the sugar water (do not overlap) and heat the sauté pan on medium/high heat. The liquid will bubble and form a syrup. Halfway through cooking, flip the orange slices to the other side. Continue to cook the syrup until it just begins to turn an amber color. Remove from heat immediately.
Place one orange slice in the bottom of each greased muffin well. Divide the syrup between each well, also. Set aside.
In a large mixing bowl, whisk together the remaining sugar, flour, salt, baking powder, and baking soda.
In another mixing bowl, whisk the olive oil, milk, orange juice, orange zest, and chia or flax mixture (or eggs) together until smooth. Add the wet ingredients to the bowl of dry ingredients and whisk until just combined.
Divide mixture evenly between the muffin wells.
Bake in the preheated oven for 20-25 minutes, or until cake is cooked through in the center. Remove from oven. Let cool for 5 minutes. Cut the tops of the cakes off with a serrated knife to level.
Remove cakes from pan and serve warm with coconut cream or yoghurt. Be sure to store cakes in an airtight container.