Mandarin Upside Down Cake




Mandarin Upside Down Cake



  • 68 Mandarins
  • 2 tbs Vegan Margarine
  • 2 tbs Unrefined Raw Caster Sugar
  • 1 cup Almond Milk
  • 1 tbs Apple Cider Vinegar
  • 2 tsp Vanilla Essence
  • 1/3 cup Vegetable Oil
  • 1 & 3/4 cups Plain Flour
  • 2 tsp Baking Powder
  • Pinch Salt
  • 1 cup Unrefined Raw Caster Sugar
  • To Serve
  • Marmalade melted & mixed with 2 tbs Water
  • Fresh Mint Leaves


  1. Pre heat your oven to 180 degrees C. Line a 9” diameter sealed loose bottom cake tin. Make sure it definitely is a sealed one or the juices from the fruit will leak out.
  2. Rub the margarine into the cake tin & sprinkle over the caster sugar evenly. Peel & cut your mandarins into 3 then lay them cut side down into the cake tin, fill any gaps with mandarin quarters or halves. Then set aside whilst you make the vanilla cake mix.
  3. Combine all the wet ingredients together.
  4. In a large mixing bowl add the dry ingredients and mix well. Pour in the milk mix and stir lightly.
  5. Once the mix has combined, pour it into the cake tin and give it a little tap on the surface to remove any air pockets.
  6. Pop the cake into the oven to bake for 20-25 minutes.
  7. Once the cake has cooked, allow it to slightly cool for 5-10 minutes before removing it from the tin.
  8. Before serving glaze the cake with melted marmalade. Just add a couple!



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