The Best Blood Orange Upside Down Cake

This Gluten Free Blood Orange Upside Down Cake is so light and delicious. The blood oranges are more than just a beautiful way to decorate your upside down cake, they add moisture and makes the cake so soft and naturally sweet. I happen to love blood oranges and so adding them to my favorite citrus upside down cake was a perfect combo.

what you’ll need to make this blood orange upside down cake

Thank goodness it’s citrus season. This is one of the only times of year where I seem to be able to find blood oranges at the grocery store, so I grabbed as many as I could when I spied them last week. This cake is light and sweet and has a whiff of nostalgia as it reminds me of little yellow poppy seed muffins from being little. If I could I would poppy seeds in everything, I don’t think there isn’t a citrus upside down cake that shouldn’t have them.

It’s also not overly sugary (I used Truvia in the recipe) so it went so well with my morning black coffee the next morning. I kept it in the fridge overnight and it tastes great cold or at room temp. A blood orange upside down cake is the perfect and pretty way to keep something sweet in the kitchen as a snack.

So now that we have that out of the way, here’s what you’ll need for the base…

• Granulated sweetener of choice (I used Trivia)
• Blood orange juice (about 3 oranges)
• Blood Orange Slices

for the base

• All purpose gluten free baking flour (I used Bob’s Red Mill)
• Granulated sweetener of choice (I used Truvia)
• Baking soda
• Poppy seeds
• Salt
• Eggs
• Coconut Oil
• Almond milk
• Vanilla Extract
• White Vinegar

can’t get enough gluten free desserts? 

I hear ya! This gluten free blood orange upside down cake is so good and if you like this recipe than you will love these gluten free dessert recipes:

Vegan and Gluten Free Cashew Butter Cookies

Triple Chocolate Gluten Free and Dairy Free Cupcakes

Gluten Free and Dairy Free Raspberry Pop Tarts

I’ve also created a gluten free citrus bundt cake, so be sure to check it out if you enjoyed this citrus upside down cake:

Gluten Free Bundt Cake

Here is the complete list of healthy dessert recipes on this site – enjoy!

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If you are still reading this far, you definitely deserve some Gluten Free Blood Orange Upside Down Cake and if you make this recipe or any other recipe from the blog, be sure to tag @peanutbutterpluschocolate on Instagram and check me out on Facebook and Pinterest!

Also, don’t forget to leave me a comment after the recipe card at the bottom. I really love chatting with all of you, hearing about how your recipe turned out and answering any questions you have.

Happy Baking!

Print Recipe

Gluten Free Blood Orange Upside Down Cake

The most amazing gluten free and dairy free blood orange upside down cake. Soft and tender cake loaded with poppy seeds and topped with sweet blood oranges.

Pin Recipe

Prep Time15 minutes mins

Cook Time30 minutes mins

Total Time45 minutes mins

Course: Dessert

Cuisine: American, dairy free, gluten free

Keyword: blood orange, citrus

Servings: 12

Author: Ciarra Siller

Ingredients

Base

• 1/2 cup Truvia or granulated sweetener of choice
• 1/2 cup blood orange juice about 3 oranges
• 2 oranges thinly sliced

Cake

• 1 1/2 cups gluten free baking flour all purpose
• 1/2 cup Truvia or granulated sweetener of choice
• 1 tsp baking soda
• 1 tbsp poppy seeds
• 1/4 tsp salt
• 4 eggs room temperature
• 1/2 cup coconut oil melted
• 1/2 cup almond milk room temperature
• 2 tsp vanilla extract
• 1 tsp white vinegar

Instructions

• Preheat oven to 350 F and prepare a 9 inch cake pan with non-stick spray. From the base, place the sweetener and juice into a small pot over medium heat and stir until the sweetener dissolves, about 2-3 minutes. Add in the blood orange slices and simmer for 10 minutes.
• Meanwhile prepare the cake. In a bowl, stir together the flour, sweetener, baking soda, poppy seeds and salt and then set aside. In another bowl, whisk together the eggs, coconut oil, almond milk, vanilla and vinegar until smooth. Slowly add in the dry ingredeints and mix until no lumps remain.
• Remove the orange slices from the pot and reserve juice. Arrange the blood orange slices in the bottom of the pan. And then pour half of the juice over the slices. Top with the cake batter. Bake the cake for 28-32 minutes. The edges should be golden brown and a tooth pick will come out clean. Let cool for 15 minutes before flipping the cake out onto a cooling rack. Drizzle with remaining juice and serve.

Notes

If you have any questions or want to tell me about how this recipe turned out, don’t hesitate to leave me a comment below this recipe card at the bottom! I love hearing from you!