Lemon Upside Down Cake

Recipe by
Dirty Vegazine
Dirty Vegazine
20 Mins


Lemons, Sliced  (enough to cover the top of the cake)

Extra Sugar For Sprinkling the Fruit

225ml Plant-based Milk

1 tbsp Apple Cider Vinegar

120g Crackd The No-Egg Egg

25ml Grand Marnier

1 Vanilla Pod

Zest Of 1 Lemon

160g Caster Sugar

150g Vegan Butter

350g Self Raising Flour

1 1/2tsp Baking Powder


1. Preheat the oven to 160C/140C Fan/Gas Mark 3

2. Sprinkle the sliced lemons with sugar

3. Place a layer of sliced lemons into a greased cake tin

4. In a bowl, add the vinegar and plant-based milk, stir. Leave for a few minutes.

5. Add in Crackd The No-Egg Egg, vanilla, grand marnier and lemon zest. Whisk until frothy.

6. In a large bowl cream butter and sugar.

7. Add the liquid mix to the creamed butter and sugar. Beat in an electric mixer until smooth.

8. Sieve flour and baking powder into mix. Fold in.

9. Pour the cake batter over the layered lemons.

10. Bake for 30 minutes.

11. Cool then turn out upside down onto a plate.

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