Friday, 29 May 2015

Mini Clementine Upside-down Cakes

These little citrus-filled cakes are deliciously summery, and are a perfect pudding served with your favorite vegan vanilla ice cream or some vanilla soy yogurt.

Lightly spiced, citrus-infused sponges are topped with a slice of clementine and soaked in a sweet syrup to create these perfectly delicate Mini Clementine Upside-down Cakes.

Mini Clementine Upside-down Cakes
Recipe by Charis Mitchell
Makes 12

For the sponges
12tsp sugar
3 clementines
1 1/2C self-raising flour (or plain flour + 2tsp heaped baking powder)
1tsp baking soda
1C sugar
Zest of one clementine
1/2tsp ground cinnamon
1/3C vegetable oil
1 1/4C almond or soy milk

For the syrup
1/2C clementine juice
3/4C sugar

Preheat the oven to 150 and grease a muffin tin. 
Sprinkle a teaspoon of sugar into the base of each hole of the muffin tin and set aside. Peel the clementines and slice each one into four pieces. Place one piece into each muffin hole and set aside while you make the sponge batter.

In a large mixing bowl whisk together the dry ingredients. Make a well in the middle of the mix and add the oil, milk and zest. Mix until there are no big lumps left in the mixture. Use an ice cream scoop to portion the batter evenly between the 12 muffin holes. Bang the tray on the counter a couple of times to get rid of any excess air in the batter and then bake the sponges for 12-15mins, or until the sponges are risen and lightly golden, and a knife inserted into the middle of one of the cakes comes out clean. 

Leave the sponges to cool for 5mins in the tin before carefully using a spoon to scoop them out of the tray and place them, clementine side-up onto a cooling rack while you make the syrup.

In a small saucepan whisk together the clementine juice and sugar. Simmer over a medium heat, stirring occasionally until the sugar has completely dissolved and the syrup has thickened slightly (this should take around 5mins.) Once the cakes are almost completely cool, spoon a generous amount of the warm syrup over each sponge and leave them for around 15mins to allow the syrup to soak into the sponge.

Serve the sponges warm with a scoop of dairy free vanilla ice cream for a summery treat.


  1. Good morning, I came to your site from the FB group on vegan meringues, using chickpea can liquid, and your flavoring idea.
    This muffin idea is great, like mini upside- down cakes. Now I need to get some clementines. Would a sliced orange get same results?

    1. Sliced orange should work, just make sure the slices are quite thin :)