Upside Down Orange Cake (Eggless)
Upside Down Orange Cake (Eggless)
Ingredients
For the Caramel Layer
- 1/2 cup granulated sugar
- 2 oranges, thinly sliced
For the Cake Batter
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1/2 cup milk
- 1/4 cup egg substitute, (liquid equivalent to 1 large egg)
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
For Preparation
- 2 cups hot water, for blanching
Instructions
- 1
Preheat your oven to 350°F (175°C). Line the bottom of a 6-inch round cake tin with butter paper. Do not use newspaper.
⏱️ 10 min•🌡️ 350
- 2
Prepare the caramel: In a small saucepan over medium heat, add 1/2 cup of granulated sugar. Heat, stirring occasionally, until the sugar melts and caramelizes into a deep amber color. This should take about 5-7 minutes. Be careful not to burn it.
⏱️ 7 min
- 3
Immediately pour the hot caramel into the prepared 6-inch cake tin, swirling to coat the bottom evenly. Set aside.
⏱️ 1 min
- 4
Prepare the oranges: Slice 2 oranges into thin, round slices. In a heatproof bowl, place the orange slices and pour 2 cups of hot water over them. Let them sit for 2-3 minutes to blanch, which helps remove bitterness. Drain the water and pat the slices dry with a paper towel.
⏱️ 5 min
- 5
Arrange the blanched orange slices neatly on top of the caramel layer in the cake tin. Ensure they cover the bottom of the tin as much as possible.
⏱️ 3 min
- 6
Prepare the cake batter: In a large mixing bowl, combine 1/2 cup packed brown sugar and 1/4 cup granulated sugar. Pour in 1/2 cup of melted unsalted butter and whisk until well combined.
⏱️ 3 min
- 7
Add 1/2 cup of milk and 1/4 cup of liquid egg substitute to the sugar and butter mixture. Whisk until smooth.
⏱️ 2 min
- 8
Sieve 1 1/2 cups of all-purpose flour and 1 1/2 teaspoons of baking powder directly into the wet ingredients. Gently whisk until a smooth, thick batter is formed. Be careful not to overmix.
⏱️ 4 min
- 9
Pour the prepared cake batter evenly over the orange slices in the cake tin. Place the cake tin onto a baking tray.
⏱️ 2 min
- 10
Transfer the baking tray with the cake into the preheated oven. Bake for 40-45 minutes, or until a wooden skewer inserted into the center of the cake comes out clean and the top is golden brown.
⏱️ 45 min•🌡️ 350
- 11
Once baked, carefully remove the cake from the oven. Immediately invert the cake onto a serving plate. Carefully lift off the cake tin and remove the butter paper. Let it cool for a few minutes before slicing and serving warm.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Upside Down Orange Cake (Eggless)
For the Caramel Layer
- 1/2 cup granulated sugar
- 2 oranges, thinly sliced
For the Cake Batter
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1/2 cup milk
- 1/4 cup egg substitute, (liquid equivalent to 1 large egg)
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
For Preparation
- 2 cups hot water, for blanching
Instructions
- 1
Preheat your oven to 350°F (175°C). Line the bottom of a 6-inch round cake tin with butter paper. Do not use newspaper.
⏱️ 10 min•🌡️ 350 - 2
Prepare the caramel: In a small saucepan over medium heat, add 1/2 cup of granulated sugar. Heat, stirring occasionally, until the sugar melts and caramelizes into a deep amber color. This should take about 5-7 minutes. Be careful not to burn it.
⏱️ 7 min - 3
Immediately pour the hot caramel into the prepared 6-inch cake tin, swirling to coat the bottom evenly. Set aside.
⏱️ 1 min - 4
Prepare the oranges: Slice 2 oranges into thin, round slices. In a heatproof bowl, place the orange slices and pour 2 cups of hot water over them. Let them sit for 2-3 minutes to blanch, which helps remove bitterness. Drain the water and pat the slices dry with a paper towel.
⏱️ 5 min - 5
Arrange the blanched orange slices neatly on top of the caramel layer in the cake tin. Ensure they cover the bottom of the tin as much as possible.
⏱️ 3 min - 6
Prepare the cake batter: In a large mixing bowl, combine 1/2 cup packed brown sugar and 1/4 cup granulated sugar. Pour in 1/2 cup of melted unsalted butter and whisk until well combined.
⏱️ 3 min - 7
Add 1/2 cup of milk and 1/4 cup of liquid egg substitute to the sugar and butter mixture. Whisk until smooth.
⏱️ 2 min - 8
Sieve 1 1/2 cups of all-purpose flour and 1 1/2 teaspoons of baking powder directly into the wet ingredients. Gently whisk until a smooth, thick batter is formed. Be careful not to overmix.
⏱️ 4 min - 9
Pour the prepared cake batter evenly over the orange slices in the cake tin. Place the cake tin onto a baking tray.
⏱️ 2 min - 10
Transfer the baking tray with the cake into the preheated oven. Bake for 40-45 minutes, or until a wooden skewer inserted into the center of the cake comes out clean and the top is golden brown.
⏱️ 45 min•🌡️ 350 - 11
Once baked, carefully remove the cake from the oven. Immediately invert the cake onto a serving plate. Carefully lift off the cake tin and remove the butter paper. Let it cool for a few minutes before slicing and serving warm.
⏱️ 5 min