August 18, 2017
For me, one of the hardest things about blogging is writing my posts. I’ve never really been comfortable with expressing myself in that way, but I imagined over time it would get easier. Unfortunately, it hasn’t. It slows me down, causes me to procrastinate (one of my biggest flaws) & prevents me from publishing posts. So I’m thinking of just keeping this blog more of a visual blog & space to share my recipes. That’s where my true passion is. I have always been visual, I guess that’s how I became a Graphic Designer & now food photographer/stylist. I would love to know your thoughts on this. Do you enjoy reading posts or do you prefer to look at the photography?
When I was a kid mum threw Bessemer parties. One lady (the host) would get a bunch of her friends together to buy cookware. Mum would demonstrate how amazing it was to make a cake on the stove top. She would make pineapple upside down cake with the glacé cherries in the centre of the pineapples. I think from memory it was a packet cake. Fast forward from the late eighties to today & now I find myself making upside down cake. Hopefully, mine isn’t as kitsch!
Not a packet cake, but just as easy to make, my cake is free from eggs, dairy & refined sugar. I’ve also managed to cut out any vegan butter & replace it with coconut oil. This cake is fluffy, moist & not too sweet. However, the magic happens when you turn this cake over! Transforming from just a cake to a beautiful celebration of oranges (blood, cara cara & navel) creating a lovely upside down ombre orange cake. Your guests will find it hard to believe this cake is vegan.
Hope you love this upside down ombre orange cake, but if chocolate is more your thing, check out my simple vegan chocolate sheet cake