Orange and Rosemary Upside Down Cake – Dairy & Egg Free


I love rosemary and to me, oranges and rosemary are one of the smells of christmas. So I decided to try this unique flavour in a cake.

I have to be honest, my kids were not a fan. But it is approved my friends. I, personally think it is delicious. But if rosemary is taking it too far for you, simply replace it with vanilla and you are good to go.


2 – 3 Oranges, peeled and sliced

1 sprig of fresh rosemary or 1 tsp of dried rosemary

1 3/4 cup of plain flour

1/8 tsp of salt

1 cup of sugar

2 tsp of Baking Powder

1 tsp of Bicarb

1/3 cup of coconut oil

1 cup of plant milk

2 tsp of Apple Cider Vinegar


Preheat the oven to 160 degrees.

Mix the vinegar with milk and set aside. Mix all the dry ingredients in a bowl. Pour in the liquid ingredients and mix well. Do not over mix, vegan cakes do not rise well if over mixed. So mix until all ingredients are incorporated and let it sit aside.

Now grease the cake tin. Sprinkle sugar generously but evenly. This is caramelise the tops of the sliced oranges and also make it look rustic and more yummy. Now arrange the slices oranges in a way that it covers the edges nicely so no batter escapes.

Now pour in the cake batter and pop it in the oven. Check after 30 – 40 minutes. If the skewer comes out clean, it is done. If not, cook a bit longer. If you see the cake is browning too much, put a foil on top. This way the cake will keep on cooking without browning too much.

Once ready, let it cool for 10 minutes or so and then pop it out on a plate. Garnish some fresh rosemary on top and serve. Enjoy!

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