Orange pecan upside-down cake Recipe Gluten-free and dairy-free (casein-free).

PORTIONS: 8


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ORGANIC INGREDIENTS

  • 185 g (1 1/3 cup) all-purpose flour "La Merveilleuse"
  • 10 ml (2 tsp) baking powder
  • 1 ml (1/4 tsp) salt
  • 1 large egg (55 g)
  • 110 g (1/2 cup) cane sugar
  • 85 g (1/3 cup) plant-based milk substitute*
  • 85 g (1/3 cup) orange juice
  • 50 g (1/4 cup) light olive oil
  • 15 ml (1 tbsp) zest of organic orange
  • 7,5 ml (1 1/2 tsp) vanilla extract
  • 30 ml (2 tbsp) margarine
  • 105 g (1/3 cup) maple syrup
  • 50 g (1/2 cup) pecans

PREPARATION

  1. In a small bowl, combine the flour, baking powder, and salt. Set aside.
  2. Using an electric mixer, beat the egg and sugar until creamy and smooth.
  3. Add the plant-based milk substitute, orange juice, oil, orange zest, and vanilla. Beat again.
  4. Add the dry ingredients to the batter and beat for another minute. Set aside.
  5. Line the pan of a slow cooker with parchment paper, covering the bottom and sides.
  6. In a small pan, bring the margarine and maple syrup to boil.
  7. Pour into the slow cooker and evenly arrange the pecans.
  8. Spread the batter evenly on top of the pecans.
  9. Cover slow cooker with a dry dishcloth folded in half, then place the lid on top.
  10. Cook on low heat for about 2 hours 15 minutes, or until an inserted toothpick comes out clean.
  11. Remove the pan of the slow cooker and let rest 5 minutes.
  12. Flip the cake onto a plate then remove the parchment paper.
Recipe Orange pecan upside-down cake - Gluten-free, Dairy-free, Organic from Cuisine l’Angélique.

By using a slow cooker, the pecan mixture caramelizes and enhances the orange flavor.

TIP

Serving this festive cake right out of the oven seems even more decadent.

* If you are not on a dairy-free diet, you can use regular milk instead of a substitute.