Candied Clementine Upside Down Cake

Try this vegan upside down cake, showcasing candied clementine slices on top of a clementine-flavoured sponge.. 


  • No clementines? Use any citrus instead. Oranges, mandarins, grapefruits and even lemons will work.
  • No vegan yoghurt? Try with any natural yoghurt. 
  • No vegetable oil? Use melted coconut oil or a very light olive oil instead.

Prep time: 25 minutes

Cook time: 35 minutes

Total time: 60 minutes

Servings: 8


12 Clementines (depending on size)

230 g Self raising flour

200 g Caster sugar

1 tsp Baking powder

a pinch of Salt

200 g Vegan yoghurt

60 ml Plant based milk

50 ml Vegetable oil

1 Vanilla pod (seeds scraped out )


  1. Preheat the oven to 180C/160 fan/gas mark 4. Thinly slice 4-5 unpeeled clementines and lay them in the bottom of a lined cake tin. Sprinkle with 2 tbsp of sugar. Place in the oven and cook for 20 minutes.
  2. While they're cooking, make the cake batter. Zest and juice 3 clementines. In a large mixing bowl, mix together the flour, sugar, baking powder, and salt. Make a well in the middle and add the yoghurt, milk, and vegetable oil. Mix well to combine into a smooth batter, then mix in the vanilla, clementine juice and zest.
  3. Pour the batter over the candied clementines and cook for 30 minutes, or until lightly golden and set. Remove from the oven and leave to cool for 5 minutes.
  4. Turn the cake upside down on a plate, and gently remove the lining paper. Serve warm or cold. Enjoy!
A candied Clementine cake. There's a slice taken out and put on a plate.

How to store

Store the cake at room temperature for up to 3 days, or in the fridge if it's warm outside.


Use any leftover cake in cake truffles, cake shakes or grilled cake recipes. 

Oddbox Fruit and Vegetable box