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Love is a fruit in season at all times, and within reach of every hand - Mother Teresa

CHOCOLATE ORANGE UPSIDE DOWN CAKE

If you are a lover of dark, slightly bitter chocolate and sweet navel oranges, you’ll like this vegan cake as it’s refined sugar free and contains a ‘secret ingredient’ superfood, lucuma powder, which means it’s super-healthiness in every bite! This recipe also works well as a basic chocolate cake by substituting nut milk for the orange juice. If cacao isn’t your thing, cocoa will do just fine. 

Health benefits –

·      Oranges are rich in citrus limonoids, which fight cancers. They’re full of potassium that helps the heart function well, and a source of fibre.

·       Lucuma powder is a natural sweetener, is rich in iron, and vitamin B3 (niacin), which meat eaters get from steak and chicken.

·       This fruit is full of fibre, and beta-carotene anti-oxidants that our bodies need for cellular growth and to strengthen our immune system.

CHOCOLATE ORANGE UPSIDE DOWN CAKE

 V, SF, DF

 

¼ cup coconut sugar

½ tablespoon coconut oil, melted

3 navel oranges, sliced

1½ cups wholemeal spelt flour

½ cup lucuma powder

½ cup cacao powder

2 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon salt

zest 2 oranges

1 cup maple syrup or rice malt syrup

1½ cups freshly squeezed orange juice

½ cup coconut oil, melted

1 tablespoon vanilla extract

1 teaspoon apple cider vinegar

 

Preheat the oven to 180’C (350’F/Gas 4). Lightly oil the sides of an 18 cm (7 inch) spring-form cake tin. Coat the bottom of the cake tin with ½ tablespoon of melted coconut oil, and sprinkle the coconut sugar evenly over it to cover the base. Place orange slices in concentric rings on the bottom of the cake tin.

In a large bowl, sift the flour, lucuma powder, cacao powder, baking powder, baking soda and salt. In a separate bowl, add maple syrup or rice malt syrup, orange juice, coconut oil, orange zest, and vanilla; stir to combine. Pour the wet ingredients into the dry ingredients and whisk to combine. Quickly whisk in the vinegar. Pour batter carefully into the prepared cake tin. Don’t worry if batter fills the cake tin, it won’t spill over while baking. Bake for 50-60 minutes, until an inserted toothpick comes out clean. Cool cake on a wire rack. When cooled, loosen the spring-form latch and open the cake tin gently. Invert a plate on the top of the cake, and quickly turn over. Take the base of the cake tin off carefully. Serve slices with your favourite beverage or for a sweet after dinner.

Enjoy!