Clementine Cake (DF)


I made this on Friday and Cameron and I happily snacked on it all weekend. It's an excellent snacking cake. I had a bag of super seedy clementine that I decide to turn into a cake. Serious cake cravings were happening over here. 

This cake is rich, moist, not too sweet and full of refreshing citrusy bites of clementine through out. It's one of those that are good anytime of day - a slice for breakfast, a slice as a snack or after dinner as dessert. When isn't a good time for cake? 

So good and similar to an olive oil cake. I used a combination of olive oil and coconut oil - its a flexible recipe. Just use what you like or have. Just keep in mind that different oils will lend different flavors to your cake. I'd recommend grape seed for mild flavor, olive oil for a moderate flavor or coconut for a heavy flavor. 

For the clementines, discard the peels and chop into small pieces. Pick out any seeds. That's it. We're adding pith and flesh to the batter. 

serves 8.

Clementine Cake

2 cups all purpose flour

3/4 cup sugar

1 teaspoon course kosher salt

1/2 teaspoon baking soda

1/2 teaspoon baking powder

3/4 cup oil (coconut, grape seed, olive oil, or any combination)

1 1/4 cup coconut milk (I used boxed coconut milk beverage but any milk is ok)

3 eggs

4 clementines, peeled, chopped, seeds removed

Heat oven to 350 degrees. Oil a 9" round cake pan. Set aside. 

In a medium bowl, whisk flour, sugar, salt, baking soda and baking powder. In another bowl, whisk oil, milk, eggs and clementines. Stir wet ingredients into dry. Do not over mix, just stir until it comes together and there are no steaks of dry flour or lumps. Pour batter into prepared pan. Bake 1 hour and 10 minutes or until set in the middle. A cake tester should come out clean. Remove from oven and let cool in pan before serving.