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
Orange Cream Mini Paleo Upside Down Cake! Topped with fluffy whipped coconut cream frosting and orange zest, they are healthy, light, and refreshing.
- 1 ½ cups blanched almond flour
- 2 -3 tablespoon arrowroot starch or tapioca starch
- ¼ teaspoon sea salt
- 1 teaspoon baking soda
- 3 eggs at room temp
- Pinch of cream of tartar
- 3 tbsp orange juice
- 1 tbsp Orange zest or peel
- 1 tsp Vanilla
- 1/4 tsp almond extract
- ¼ cup creamy almond butter (no stir works best)
- 1/3 cup or xylitol or coconut sugar
- 1/3 c mashed banana or 2 small ripe bananas
- Thinly Sliced oranges for bottom and topping (Mandarin oranges work great for topping)
For the whipped topping (see notes for quick version)
- 13 ounce can chilled coconut cream (chill 24 hrs) or chilled heavy whipping cream if you are not paleo
- Honey or maple syrup (to taste)
- Orange peel or zest to top
- Preheat oven to 350F. If you are using coconut cream, be sure it has chilled 24 Hrs. Or see notes for quick version.
- Place dry ingredients in a large bowl and mix until combined. Set aside.
- In another bowl, beat your eggs, juice, almond butter, banana, coconut sugar, and extracts in another bowl for about 1-2 minutes, until creamy. You can do this with a stand mixer or hand held mixer.
- Add your dry ingredients to the wet egg banana batter. Mix again until smooth.
- 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 2/3 full. Max 3/4 full.
- Place in oven for 15-16 minutes. Check to see if muffins are cooked with tooth pick. It should come out clean if they are done.
- Let cool completely. While cooling, make your orange cream coconut whip.
- Place Chilled cream or coconut cream (solid portion of 1 can), 1/4 cup honey, 1 tsp vanilla, splash of fresh orange juice, in a large bowl. Beat until fluffy. Place in fridge until ready to serve. (see notes for quick version)
- While muffins are cooling, you can also make your broiled orange topping. quarter a small orange or mandarain. slice thin so that you have 10-12 strips. Place on baking sheet with parchmenet paper. Sprinkle coconut sugar on top.
- Place oven on broil. Slice/quarter oranges or tangerines and toss with a little melted coconut oil or butter. Just a tsp or so.
- 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.
- 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.
- Place muffins on cake stand or large plate, with the bottom of the muffin up (it should have the orange cooked on top).
- With a spoon, or pipping bag, spoon 2 tbsp of whipped coconut cream top of each cake. right above the orange slice that was cooked with it.
- 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.
- Keeps well in fridge for up to 3-5 days. Keep in fridge before serving.
If you are using coconut cream, be sure to chill it first for 24 hours. Here's my coconut frosting recipe to refer to.
If you are short on time, you can use any whipped topping of choice! It's all delicious. I love this vegan whip. Not paleo? Heavy whipping cream works well too.
Estimated Nutrition per cake without Whipped Topping:
Calories 135-145 , 8-9 grams of fat, 1 g saturated fat, Sodium 191.3mg Carbohydrate 11- 12.1g, Fiber 2 grams Sugars 6-7 gram Protein 5 grams
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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.