Citrus vanilla upside-down cake




Citrus vanilla upside-down cake



  • Dry ingredients:
  • 2 cups GF flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • Pinch of salt
  • 1/2 cup unrefined coconut sugar
  • Wet ingredients:
  • 1 cup unsweetened soy milk
  • 1/2 cup water
  • 1/2 cup canola oil
  • 2 tsp vanilla
  • 3 lemons
  • 3 oranges
  • 3 grapefruits


  1. Prepare the citrus: Slice Grapefruit, oranges and lemons into 1/4-inch-thick wheels, trim the wheels into even squares. Line the cut citrus pieces on a baking sheet in a single layer. Set aside.
  2. Preheat the oven to 180c/350F. Prepare a 9×9 square pan, rub margarine into the cake pan & sprinkle over the unrefined sugar evenly, set aside.
  3. Starting with grapefruits, beginning at the top right corner of the pan. tightly line the grapefruit pieces side by side, with the corners at the top, bottom and sides so you have a row of diamonds. Repeat, fitting the second row tightly. Repeat with remaining citrus oranges and lemons, until the entire baking pan is filled. Cut the remaining citrus diamonds in half and place into the edges of the pan to fill in the remaining gaps. Set aside.
  4. Add dry ingredients in a large bowl and whisk to combine. Pour wet ingredients and mix well. Pour the cake batter over the arranged citrus in the baking pan. Bake for 45mins. Remove the cake from the oven and allow it to cool for at least 30mins. Before serving glaze the cake with vanilla syrup.



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