A vibrant, aromatic twist on the classic — glossy citrus slices caramelise into a sticky topping while the soft cardamom‑spiced cake bakes underneath.
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Ingredients
Topping
- 2–3 blood oranges, thinly sliced
- 3 tbsp vegan butter
- ½ cup light brown sugar
- 1 tbsp orange juice
Cake
- 1½ cups plain flour
- ¾ cup sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp ground cardamom – Buy Ground Cardamom Powder
- ½ cup oat milk
- ⅓ cup neutral oil
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar – Buy Willy’s Apple Cider Vinegar
- Zest of 1 orange
Method
- Preheat oven to 180°C and line the base of a round cake tin with parchment.
- Make the topping: melt vegan butter and sugar in a small pan until bubbly. Stir in orange juice. Pour into the cake tin and arrange the orange slices on top in a single, pretty layer.
- Mix dry ingredients: flour, sugar, baking powder, baking soda, salt, cardamom.
- Mix wet ingredients: oat milk, oil, vanilla, vinegar, orange zest.
- Combine: pour wet into dry and whisk until smooth.
- Pour batter over the oranges gently so they stay in place.
- Bake 35–40 minutes until golden and a skewer comes out clean.
- Cool for 10 minutes, then invert onto a plate to reveal the glossy citrus top.
- Serve warm or at room temperature — it’s gorgeous with vegan yoghurt or cream.
