If you are a lover of dark, slightly bitter chocolate and sweet navel oranges, you’ll like this vegan cake as it’s refined sugar free and contains a ‘secret ingredient’ superfood, lucuma powder, which means it’s super-healthiness in every bite! This recipe also works well as a basic chocolate cake by substituting nut milk for the orange juice. If cacao isn’t your thing, cocoa will do just fine.
Health benefits –
· Oranges are rich in citrus limonoids, which fight cancers. They’re full of potassium that helps the heart function well, and a source of fibre.
· Lucuma powder is a natural sweetener, is rich in iron, and vitamin B3 (niacin), which meat eaters get from steak and chicken.
· This fruit is full of fibre, and beta-carotene anti-oxidants that our bodies need for cellular growth and to strengthen our immune system.
CHOCOLATE ORANGE UPSIDE DOWN CAKE
Makes 2 x 23 cm cakes
V, SF, DF
¼ cup coconut sugar
½ tablespoon coconut oil, melted
3 navel oranges, sliced
2½ cups wholemeal spelt flour
½ cup cacao powder
1 teaspoon bicarbonate of soda
2 teaspoons baking powder
pinch of Himalayan salt
zest 2 oranges
2 cups coconut sugar
1½ cups freshly squeezed orange juice
½ cup coconut oil, melted
1 teaspoon vanilla extract
1 teaspoon apple cider vinegar
Dalfour orange marmalade
Preheat the oven to 180’C (350’F/Gas 4). Lightly oil the sides of two spring-form cake tins. Coat the bottom of one cake tin with ½ tablespoon of melted coconut oil, and sprinkle the coconut sugar evenly over it to cover the base. Place orange slices in concentric rings on the bottom of the cake tin.
In a large bowl, add the flour, cacao powder, bicarbonate of soda, baking powder and salt and mix well to remove any lumps. Add coconut sugar, orange juice, coconut oil, orange zest, vanilla and apple cider vinegar and stir until the batter becomes smooth. Divide batter equally into the prepared cake tins. Bake for 35-40 minutes, until well risen and an inserted skewer comes out clean. Remove and leave the cakes to cool in their tins until cool for about 30 minutes. When cooled, loosen the spring-form latch and open the cake tin gently. Invert a plate on the top of the cake, and quickly turn over. Take the base of the cake tin off carefully. Spread orange marmalade over one cake and sandwich it with the cake with the orange slices. Serve slices with your favourite beverage or for a sweet after dinner.