Vegan Upside Down Orange Cake

I love oranges. It's the one fruit that symbolizes the sun. I spent many hours on the Camino admiring and sitting underneath orange and lemon trees. I don't know why, but something about citrus trees stirs my soul. It's as if my soul knows there is a home and a place under every orange tree. 

Citrus is a beloved winter fruit and for years, I've wanted to experiment with upside cakes. This first attempt sold me on idea as well as the flavor. As a lover of nature, I believe in eating foods closet to nature. I left the rind on the orange to reduce food waste as well as to consume the entire orange. 

The rind is bitter, but does not taste bad. It is slightly chewy, so if you don't want to deal with the rind, peel the orange prior to layering it on the pan. 

"Orange strengthens your emotional body, encouraging a general feeling of joy, well-being, and cheerfulness. Orange vibration foods are: oranges, tangerines, apricots, mangoes, peaches and carrots."       
​-Tae Yun Kim

The aesthetics of an upside cake vary upon your standards. When laying the half-cut oranges, it is important to tightly pack and layer them on the pan. This reduces space and awkward gaps in the batter. Although the slightly oranges will shift once the batter is on top, if you don't want any gaps, fill in any holes with small chunks of oranges around the edges. 

The aesthetic I went for was more of a sun + rays shape. Ironically citrus is a winter fruit, a time when the sun is furtherest away from planet earth and daylight is shortest. This winter, I recommend bringing some sun and cheer into your home with this upside down cake. 

Note: If you desire more caramelization of the oranges, use up to 1/4 cup of sugar + 1/2 tbsp more of vegan butter. 

"Orange is the color of the sun. It is vital and a good color generally, indicating thoughtfulness and
​consideration of others."       
-Edgar Cayce

Vegan Upside Down Orange Cake
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Ingredients: 
Topping
1/2 tbsp vegan butter
2-3 tbsp cane sugar (used 2, use 3 for more caramelization) 
2 oranges, sliced

Cake
1 cup + 2 tbsp nondairy milk
1 tbsp apple cider vinegar
1 tbsp vanilla extract
1/3 canola oil (or coconut oil, melted)
1/3 cup brown sugar
1 3/4 cup all purpose flour
2 tsp baking powder
pinch of salt

Directions: 
Preheat the oven to 350-degrees. 

Begin by mixing the milk and apple cider vinegar in a bowl and set aside. Next, take a 9-inch round and and grease the entire pan with the vegan butter. Sprinkle the sugar on top of the butter and then layer the sliced oranges in a pattern of your choice. 

Combine the remaining wet ingredients + the sugar into the bowl and mix until the sugar dissolves. Mix the dry ingredients into a separate bowl. Make a well in the center of the dry ingredients and then pour the wet into the dry. Fold the dry into the wet, without over mixing. 

Pour the batter on top of the oranges and smooth the top, and fill any holes, with a spatula. Bake for 30 minutes. Let the cake cool off before flipping. Place a plate or a rack on top of the cake pan. Next, flip the cake and slowly remove the 9-inch round pan. 

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