Candied Clementine Upside Down Cake
Try this vegan upside down cake. Showcasing candied clementine slices, clementine zest and juice flavoured sponge.
- No clementines? Use any citrus instead. Oranges, mandarins, grapefruits and even lemons.
- No vegan yoghurt? Try with soya yoghurt, coconut yoghurt, vanilla yoghurt or any natural yoghurts.
- No vegetable oil? Use coconut oil instead or a very light olive oil. Melt the coconut oil before use.
Prep time: 25 minutes
Cook time: 35 minutes
Total time: 60 minutes
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 )
- Make the candied clementines: Preheat the oven to 180C/160 fan/4 gas mark. Thinly slice 4-5 unpeeled clementines and place them at the bottom of a tin lined with greaseproof paper. Sprinkle with 2 tbsp of sugar. Place in the oven and leave to cook for 20 minutes.
- 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. The batter is quite thick so use a spatula instead of a whisk. Add the vanilla, clementine juice and zest. Mix to combine.
- Bake the cake: Pour the batter over the candied clementines and cook for 30 minutes, or until lightly golden and set. Remove from the oven and let cool for 5 minutes.
- Serve: Turn the cake upside down on a plate, and gently remove the grease proof paper on top. Serve warm or cold.
How to store
Store the cake at room temperature for up to 3 days. If it is too hot outside, store the cake in the fridge.
Use any leftover cake in cake truffle, cake shake or grilled cake recipes.