Oranges and mango, loving eachother so much in this beautiful upside down cake!
Make it for these holidays and I promise – you’ll be making it again and again. It’s simple, refreshing, easy and oh, so vegan too!
I found this beauty at Gaz Oakley’s YT video the other day and of course I had to make it! I have had the honour of meeting Gaz himself when he was here in Croatia promoting his cookbook, and trying out his amazing food. Somehow I felt Gaz being the pure essence of what being vegan really means and should be – so gentle, so kind, so immersed in what is good and sharing it with others selflessly.
You hid your wings well, I said, tapping him lightly on his back, I know you’ve got them.
Oh, thank you, said Gaz, blushing.
Thank YOU, said I, for sharing all of this goodness and love with us.
Originally, Gaz made this cake with mandarines but as I didn’t have any at this Spring time, oranges and mango did an amazing job. As Gaz said in his written recipe, you can use other fruit like banana and pineapples too. I can’t wait for the plums to come to try it that way too!
With it’s vibrant colour and refreshing taste, it’ll be great adition to your Easter or any other festive menu. If you’re in need of some festive table setup ideas, hop on to Zero Waste Table Setup to get inspired!
Also, if you are into some yeast easy but fancy baking, be sure to check out my recent Chocolate Croissants, all so vegan too!
ORANGE & MANGO UPSIDE DOWN CAKE (vegan)
slightly adapted from Gaz Oakley, Avantgarde Vegan
Set your oven to 180°C. Spread the margarine around your cake tin (ca. 23 cm in diameter) and sprinkle with 2 tbsp of sugar. Be sure to use mould/tin for which you are sure it won’t leak because if there is a little hole, it will leak and make your oven a smoking mess 🙂
Peel and cut 2 oranges and one mango in 8mm slices. Put the slices nicely on the bottom of the tin, minding to fill in the gaps with smaller pieces.
Put all the wet ingredients in the bowl:
1 cup/240ml soy, almond or other plant milk
1 tbsp apple vinegar
1/3 cup/80ml oil
vanilla esence (or 1 sachet of vanilla sugar, added with dry ingredients)
Put the dry ingredients into the bowl, as follows:
1 3/4 cup/ca. 230g flour
2 tsp/ 1 sachet baking powder
little pinch of salt
3/4 cup/ ca. 150g sugar
Jam/marmalaide and some mint leaves for serving
Pour the wet ingredients over the dry and mix so there are no lumps but don’t overmix, it doesn’t have to be super duper smooth.
Pour everything in the cake mould, tap with it lightly against the surface to release the air bubbles
Bake the cake for a good 30 mins. Mind that my cake was made in a smaller mould (18cm) so it was higher, so I had to bake it longer, for almost an hour. Do the toothpick check!
Allow the cake to cool for a nice 10 mins, put the plate on top of it and carefully turn it upside down and onto the plate. Then remove the mould ring, spread some marmalaide diluted with tbsp or two of water, garnish with mint and enjoy!
