This cake needs no introduction, but we’ll give one anyway. It’s vegan, gluten-free and captures how we feel about our newest Luxurious Body Oil: Citrus Almond. Serious love! While we do recommend adding a capful of our oil to your bath to moisturize the skin and unwind while soaking in the aromatherapy benefits of our proprietary essential oil blend of Petitgrain, Bergamot, Sweet Orange, Tangerine, Immortelle, and Almond. We don’t promote eating a slice of this upside down cake in the tub, even though it sounds like a great Friday night. Either way, we won’t tell. Dinosaur rubber duck optional!


  • 1/3 cup ground flaxseed
  • 1/3 cup almond flour
  • 1 cup rice flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 cup olive oil
  • 1/2 teaspoon finely chopped rosemary (optional)
  • 1/4 cup agave syrup
  • 1/3 cup orange juice
  • 2 teaspoons vanilla extract
  • 1/4 tsp almond extract (optional for extra almond flavor) 
  • 1/8 tsp cardamom (optional)
  • 2/3 cup almond milk (or almond cashew milk)
  • 2 teaspoons apple cider vinegar
  • 1 blood orange, peeled and thinly sliced
  • 1 grapefruit, peeled and thinly sliced
  • 1 lemon
  • 1/4 tsp kosher sea salt (optional)
  • 1/4 cup sliced almonds
  • 2 tablespoons apricot jam, warmed (In place of the apricot jam you could have Earth Balance greasing the pan so that it has a little buttery flavor upon baking.)
  • Alternative baking direction: If you wanted to make it more like a pineapple upside down cake you could put 1/4 cup Earth Balance on the bottom of pan. Melt it in the oven and add 1 cup – ¼ cup (for a less sugary situation) of brown sugar on top of the Earth Balance and then add the citrus.
  • Preheat the oven to 400 F and grease a 9-inch cake pan.
  • In a medium bowl, stir together the flaxseed, flours, baking powder, baking soda and salt.
  • Using a standing mixer or hand mixer, cream together the olive oil with the rosemary and agave nectar until smooth, about 3 minutes.
  • Add the orange juice, vanilla extract, almond milk, and apple cider vinegar to the bowl, stirring to combine. On low speed, mix in the dry ingredients little by little.
  • Arrange the sliced citrus on the bottom of the greased cake pan. Optional, add sliced almonds among the citrus slices.
  • Pour the batter over the citrus and bake for 25-35 minutes or until a cake tester inserted into the center of the cake comes out clean. Cool for 10 minutes before turning out onto a plate. Brush with 2 tablespoons of the apricot jam.
  • Dazzle your friends and share it with them! Serve with vegan whipped cream or vegan ice cream!
Image via Death to the Stock || Recipe adapted from here