Rich Chocolate Cara Cara Orange Upside Down Cake

Name: Rich Chocolate Cara Cara Orange Upside Down Cake
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 12
Ingredients: 1/3 cup olive oil; Zest of two cara cara oranges; 3/4 cup granulated sugar; 5 cara cara oranges – peeled and thinly sliced into rounds; 1 1/2 cups all-purpose flour – sifted; 1/3 cup dutch process cocoa powder – sifted; 3 tablespoons turbinado sugar; 1 teaspoon baking soda; 1/2 teaspoon sea salt; 1 cup of water; 1 tbsp plus 1 teaspoon espresso powder; 1 teaspoon apple cider vinegar; 1 teaspoon vanilla extract; 1/3 cup dried cranberries

by Routinely Rachel

12 slices

1 hr

· Print Recipe Dairy and Egg Free Upside Down Cake

It’s no secret that I love an orange and chocolate combo as well as an orange and cranberry. Why not combine the three (and add coffee)? This delicious cara cara orange upside down cake features tart citrus, rich cocoa with espresso, and dried cranberries. As an added bonus, the cake is dairy and egg free.

Upside down cake batter

upside down cake batter

Bake for 35-40 minutes or until a toothpick comes out with crumbs only, no batter. Depending on the moisture level of the oranges, you may have to bake longer. Let the cake cool for 20-30 minutes before turning out onto cooling rack. The cake can be wrapped in plastic wrap once cooled and stored in the refrigerator for up to 3 days (if it lasts that long!)

Finished upside down cake

Upside Down Cake

Rich Chocolate Cara Cara Orange Upside Down Cake

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Recipe details

Yield 12 slices
Time spent: Prep time: 20 Minutes Cook time: 40 Minutes Total time: 1 hr

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Ingredients

1/3 cup olive oil
Zest of two cara cara oranges
3/4 cup granulated sugar
5 cara cara oranges – peeled and thinly sliced into rounds
1 1/2 cups all-purpose flour – sifted
1/3 cup dutch process cocoa powder – sifted
3 tablespoons turbinado sugar
1 teaspoon baking soda
1/2 teaspoon sea salt
1 cup of water
1 tbsp plus 1 teaspoon espresso powder
1 teaspoon apple cider vinegar
1 teaspoon vanilla extract
1/3 cup dried cranberries

Instructions

Preheat oven to 350F. Grease the bottom of an 8″ round cake pan with plant-based butter. Sprinkle the 3 tablespoons of turbinado sugar on bottom of pan, evenly coating.
Place olive oil in small bowl with zest of 2 oranges and set aside. Peel oranges and thinly slice into rounds, removing the white pith. Absorb some of the excess juice from the slices by dabbing with paper towels before layering on bottom of pan.
Sift the flour, sugar, cocoa powder, baking soda, and salt together in a large mixing bowl. Combine the espresso powder and water in a small bowl and mix. Pour mixture in medium mixing bowl along with olive oil and zest, apple cider vinegar, and vanilla extract. Whisk until combined and smooth.
Pour the wet ingredients into the large mixing bowl with dry ingredients. Whisk until smooth and keep as much air in the mixture as you can. Gently fold in dried cranberries. Dab top of oranges with paper towels one more time before pouring batter into pan over the oranges. Use a rubber spatula to smooth and level the batter.
Bake for 35-45 minutes or until a toothpick comes out with crumbs only, no batter. Begin checking at the 35 minute mark. Depending on the moisture level of the oranges, you may have to bake longer. Let the cake cool for 20-30 minutes before turning out onto cooling rack.

Tips

The cake can be wrapped in plastic wrap once cooled and stored in the refrigerator for up to 3 days
Important to use paper towels or other absorption method to absorb some of the excess moisture from the orange slices before placing in tin and before adding batter. Too much moisture could alter baking time of the cake or result in sinkage in the middle.
Important not to use strongly flavored olive oil. If preferred, can use vegetable oil – like for like swap

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Rich Chocolate Cara Cara Orange Upside Down Cake

Rich Chocolate Cara Cara Orange Upside Down Cake

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Rich Chocolate Cara Cara Orange Upside Down Cake

Rich Chocolate Cara Cara Orange Upside Down Cake

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