• In a 2-3 quart saucepan over medium heat, combine the water and sugar. Cook, stirring occasionally until the mixture comes to a simmer and the sugar is completely dissolved.
  1 ¼ Cup Water, 1 Cup Sugar
• Reduce the heat to low, then add the orange slices to the syrup. Simmer the orange slices for 5 minutes, using a rubber spatula to gently press the oranges down to submerge them occasionally. Then, remove the pot from heat and allow the orange slices to sit in the syrup for 5 more minutes.
  2 Small Oranges, sliced into ¼" rounds
• Place a wire cooling rack over a baking sheet to catch any dripping syrup. Then, use a spatula to gently remove the orange slices from the syrup and place them onto the wire rack to cool while you make the cake batter.

Make the Cake Batter

• Preheat oven to 350* F. Grease an 8-inch round cake pan with non-dairy butter and insert a parchment circle into the bottom of the pan to ensure the cake doesn't stick.
• In a medium bowl, combine flour, baking powder and salt. Whisk to combine and set aside.
  1 ¾ Cup All-Purpose Flour, 2 teaspoon Baking Powder, ¼ teaspoon Kosher Salt
• In a large bowl, combine sugar, non-dairy milk, melted non-dairy butter, orange juice, vanilla extract and orange zest. Whisk well to combine. Then, add the dry ingredients to the wet ingredients and whisk to form the batter.
  1 Cup Granulated Sugar, ½ Cup Non-Dairy Milk, 7 tablespoon Non-Dairy Butter, melted, ¼ Cup Orange Juice, 1 teaspoon Orange Zest, 2 teaspoon Vanilla Extract
• Place the candied orange slices into the bottom of the prepared cake pan, starting in the center of the pan, and slightly overlapping each orange slice. I used 14 slices of orange, but you may need more or less depending on the size of your oranges.
• Pour the cake batter on top of the orange slices and use a spatula to evenly spread it out. Bake the cake in a 350* F oven for 38-43 minutes or until a toothpick inserted into the center of the cake comes out clean.
• Allow the cake to cool for 15 minutes. Then, run a paring knife around the outside of the cake and gently flip it onto a wire cooling rack to cool completely. Serve.