Orange Cream Mini Paleo Upside Down Cake

Orange Cream Mini Paleo Upside Down Cake! So perfect for spring, right?! These mini orange paleo upside cake recipe is simple and quick to make. Topped with fluffy whipped coconut cream frosting and orange zest, they are SERIOUSLY good!  Healthy, light, and refreshing.

Friends..Family… Comrades! It’s time to celebrate Spring and the official LAUNCH of Nourishing Superfoods Cookbook. I know, I’m still on the cookbook promo kick, but can you blame me? This was my whole life for over a year. I gotta take the time to celebrate small victories. Will you join in on the celebration with these little “celebration” cakes? Made with wholesome ingredients so you can have your cake and eat it too!

Think Paleo Upside Down Cake in MINI form with a burst of sweet flavor from orange juice! Some might call this a “sunshine cake”, we’re just missing the pineapple. Still, it’s simple, light, and perfectly sweet, these easy-to-make orange sunshine cakes bring a little happy to your table! Gah… and these truly make me happy!

So let’s do it! Let’s bring a little more celebration and sunshine into the world, y’all! A recipe to brighten your day, and it’s healthy enough to sneak in a few pieces, or even serve for breakfast, and you already know I’m guilty of cake for breakfast, haha!

Now back to this AMAZING mini cake recipe. My first try was abysmal, I mean a total flop. I love living in Utah, don’t get me wrong, but high attitude baking is frustrating to dial in, and I’m still learning to adjust. The science geek in me LOVES the challenge, and it was soooo worth the extra effort to get these right, plus I made it easier for you!

The recipe is simple, light, and perfect for Spring. You don’t even need that much sweetener, since the orange juice delivers just the right burst of sweetness. It’s really good y’all, and I plan on making it for Easter as well! Maybe you should too, mmm k?

So here’s my paleo cake baking trick!

All you’re gonna do is make these in muffin form first, with the orange slices at the bottom. Then we will cut of the tops of the muffin and add whipped coconut cream with honey and orange zest. The last tip and trick is that broiled orange slices. Yep, just thinly slice a mandarin or small orange, toss with coconut sugar (optional), and  broil!

Now you know I can’t resist talking about the health benefits of this cake, because shouldn’t we ALL be eating more cake with health benefits? Yes, I think we can agree on that!!

Paleo Upside Down Cake with help perks. Let’s discuss!

• First, it’s gluten free and paleo, made with almond flour. If you’ve never tried almond and orange together, you’re missing out on an INCREDIBLE flavor combo! The almond flour and almond butter give it a dose of plant-based protein, so you can actually indulge post-workout without guilt!
• I am LOVING that this sunshine cake is low in sugar! It’s got a small amount of coconut sugar, but most of the sweetness comes from mashed banana and orange juice, so you won’t get the sugar highs and lows that you would from a regular sugary cake.
• And it’s got a whipped coconut cream topping, so it’s dairy free and refined sugar free!

Hopefully I’ve convinced you to go make these super duper delicious orange mini cakes, because this healthified dessert/snack is just too good to pass up!

Orange Cream Mini Paleo Upside Down Cake

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★★★★★

4.8 from 4 reviews

• Author: Lindsay Cotter
• Total Time: 26 min
• Yield: 12 muffins 1x

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Description

Orange Cream Mini Paleo Upside Down Cake! Topped with fluffy whipped coconut cream frosting and orange zest, they are healthy, light, and refreshing.

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Ingredients

Units USM Scale 1x2x3x

Mini Cakes:

• 1 ½ cups blanched almond flour
• 2 to 3 Tablespoons arrowroot starch or tapioca starch
• 1 teaspoon baking soda
• ¼ teaspoon sea salt
• 3 eggs, room temp
• 3 Tablespoons orange juice
• 1 Tablespoon orange zest or peel
• ¼ cup creamy almond butter (no stir works best)
• ⅓ cup mashed banana or 2 small ripe bananas
• ⅓ cup coconut sugar or xylitol
• 1 teaspoon pure vanilla extract
• ¼ teaspoon almond extract
• Thinly sliced oranges for bottom
• Broiled Orange Topping – 1 small orange or mandarin orange + coconut sugar

Whipped Topping (see notes for quick version)

• 13 ounce can chilled coconut cream (chill 24 hours) or chilled heavy whipping cream
• ¼ cup honey or maple syrup
• 1 teaspoon pure vanilla extract
• Splash fresh orange juice
• Topping – Orange zest

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Instructions

1. Preheat oven to 350°F. If using coconut cream, be sure it has chilled 24 hours or see notes for quick version.
2. In a large bowl whisk together the dry ingredients (almond flour, arrowroot starch, baking soda and sea salt). Set aside.
3.  In a stand mixer, beat the eggs, orange juice, orange zest, almond butter, banana, coconut sugar, and extracts for about 1-2 minutes or until creamy. Use a large bowl and hand held mixer, if desired.
4. Add the dry ingredients to the wet batter. Mix again until smooth.
5. Grease the bottom of a muffin pan. Place thinly sliced orange slices at the bottom of a large muffin pan, pour the batter on top of each, filling to ⅔ full. Max ¾ full.
6. Place in oven for 15-16 minutes or until toothpick inserted into center of mini cakes comes out clean.
7. Let cool completely. While cooling, make the orange cream coconut whip.
8. Place chilled cream or coconut cream (solid portion of 1 can), honey, vanilla and fresh orange juice, in a large bowl. Beat until fluffy. Place in fridge until ready to serve. (see notes for quick version)
9. While muffins are cooling, make the broiled orange topping. Quarter a small orange or mandarin. Slice thinly into 10-12 strips. Place on baking sheet with parchment paper. Sprinkle coconut sugar on top.
10. Place oven on broil. Slice/quarter oranges or tangerines and toss with a little melted coconut oil or butter. Just a teaspoon or so.
11. Place extra orange or mandarin slices on parchment paper or greased baking sheet and broil orange slices for 3-5 minutes or until orange slices are slightly browned. Remove and set aside.
12. Once muffins have cooled, remove and flip them over. You will then want to cut off the TOP PART of the muffin, creating an even bottom. Think of it a s mini upside-down cake.
13. Place muffins on cake stand or large plate, with the bottom of the muffin up (it should have the orange cooked on top).
14. With a spoon or pipping bag spoon 2 Tablespoons whipped coconut cream top of each cake. 
15. Place the broiled orange slice on top. Drizzle with orange zest and a touch of honey, if desired. Repeat for all upside down muffin/cakes.
16. Cakes need to be refrigerated and store well for up to 5 days.

Notes

Baking Tips – If using coconut cream, be sure to chill it first for 24 hours. Refer to this coconut frosting recipe for more detail. If short on time, use any whipped topping of choice! 

Estimated Nutrition per cake without whipped topping.

• Prep Time: 10 min
• Cook Time: 16 min
• Category: Dessert
• Cuisine: Dessert

Nutrition

• Serving Size: 1 muffin
• Calories: 140
• Sugar: 6.5g
• Sodium: 191.3mg
• Fat: 8.5g
• Saturated Fat: 1g
• Carbohydrates: 11.5g
• Fiber: 2g
• Protein: 5g

Keywords: paleo, upside down cake, gluten free

I know I know, the recipe looks long, but I promise it isn’t. SUPER EASY! Let’s do this ya’ll. Forks up!

Favorite celebration cake? Do share!

And thanks again for ALL ya’ll support this past week. Your cake is now calorie free.

Cheers!