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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.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
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!