This 🍊Whole wheat, Egg less Upside down Orange cake🍊 is exactly how you have always wanted your cake to be! Flavored with orange zest, fresh orange juice, healthy, vegan, tasty, and light! Just perfect for an occasion or for a regular breakfast and tea time snack!

Ingredients:

Dry Ingredients

2½ cups whole wheat flour 1 cup powdered sugar 1 teaspoon baking powder A pinch of salt

Wet Ingredients

¾ cup olive oil or melted butter ½ cup condensed milk ¾ cup full-fat milk ½ cup fresh orange juice

Flavoring

1 tablespoon freshly grated orange zest Juice from ½ fresh orange (for extra flavor)

For the Base

6–7 thin orange slices Butter paper (5-inch diameter) Round 5-inch cake tin.

Method:

Preheat the Oven: Preheat to 170–180°C for 10 minutes. Grease the cake tin and line the base with butter paper.

Prepare the Orange Base: Arrange the thin orange slices neatly at the bottom of the lined tin. Set aside.

Mix Dry Ingredients: In a bowl, sift together whole wheat flour, powdered sugar, baking powder, and salt.

Mix Wet Ingredients: In another bowl, whisk olive oil (or butter), condensed milk, milk, orange juice, orange zest, and the juice of ½ orange until smooth.

Combine: Gradually add the dry ingredients to the wet mixture. Gently fold until just combined. Do not over-mix.

Now carefully pour the batter over the arranged orange slices and smooth the top.

Bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean.

Let the cake rest in the tin for 10–15 minutes. Place a plate over the tin and gently flip to reveal the orange topping.

Slice and enjoy warm or at room temperature with tea or coffee 🍊🍰