Crimson Sunburst: Blood Orange Upside-Down Cake

 There’s something almost magical about blood oranges—their ruby-red glow, that sweet citrusy depth, and the way they brighten up even the simplest bakes. When I sliced into these beauties, I knew they deserved the spotlight. So I created a cake that would let them shine—literally and figuratively.

This upside-down cake is a soft, slightly crumbly celebration of whole foods and bold colors. It’s made entirely with coconut and millet flour, so it’s gluten-free, vegan, and made without any added oil. The texture is tender with a hint of nuttiness, and the natural sweetness of the oranges is complemented by the subtle richness of the base.

Whether you’re serving this for a spring brunch, an elegant tea, or just because you found beautiful blood oranges at the market, it’s a showstopper that feels special but is secretly simple.

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Blood Orange Upside-Down Cake

Vegan, Gluten-Free, Oil-Free

Ingredients:

For the orange layer:

• 3–4 blood oranges, thinly sliced (seeds removed)

• 2 tbsp maple syrup or liquid erythritol (optional, for glaze)

For the cake batter:

• ¾ cup millet flour

• ¾ cup coconut flour

• 1 tbsp ground flaxseed + 3 tbsp water (flax egg)

• 1 cup unsweetened plant milk (e.g. rice or almond)

• ¼ cup erythritol or other granulated sweetener

• 1 tsp baking soda

• 1 tsp apple cider vinegar or lemon juice

• 1 tsp vanilla extract

• Pinch of salt

• (Optional: zest of 1 blood orange for extra citrus aroma)

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Instructions:

1. Preheat oven to 180°C (350°F). Line the bottom of a round cake tin with parchment paper or lightly grease with plant milk.

2. Arrange the orange slices in a single layer at the bottom of the tin. Drizzle with maple syrup or erythritol if desired.

3. In a small bowl, mix ground flaxseed with water and let sit for 5 minutes to form a gel.

4. In a large bowl, whisk together the dry ingredients: millet flour, coconut flour, erythritol, baking soda, salt, and zest.

5. In another bowl, stir together the wet ingredients: flax egg, plant milk, vinegar/lemon juice, and vanilla.

6. Combine wet and dry ingredients. The batter will be thick—spoon it gently over the orange slices and smooth the top.

7. Bake for 35–40 minutes or until golden and a toothpick comes out clean.

8. Let cool in the pan for about 10–15 minutes before carefully inverting onto a plate.

9. Cool fully before slicing. Tastes great warm or chilled.

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 Final Thoughts

This cake is a reminder that simple ingredients can feel luxurious, especially when paired with something as beautiful as blood oranges. I love how they caramelize ever so slightly and create a natural glaze on top. The crumb is soft, lightly sweet, and nourishing—perfect for any time you want a slice of citrus sunshine.

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 Nutrition Information (approx. per slice, 1/8 of cake):

• Calories: ~165 kcal

• Protein: ~3.2g

• Carbohydrates: ~23g

• Sugars: ~3–5g (mostly from oranges)

• Fiber: ~5g

• Fat: ~5g (from coconut flour and flaxseed)