Boil them whole with the peel on, blend them whole with the peel on 😉 Recipe Tips: Yes! You don’t peel the clementines at any point. I went with clementine slices and hemp seeds just for decoration, as the cake is plenty flavorful on its own. You can frost the cake with Vegan Cream Cheese Frosting or drizzle it with homemade Paleo Salted Caramel. You can also top the cake however you’d like, using chopped nuts, seeds, fresh berries or fruit, etc. I enjoy slices of this cake for breakfast or snack, but you can absolutely reserve it for that after-dinner treat. Pour the batter into an 8-inch (or 9-inch) spring form pan, bake, and you’re all set! Transfer all of the ingredients for the cake, including the clementine puree, to the mixing bowl and mix just until combined. Allow the pressure cooker to naturally release completely, then remove the clementines from the pressure cooker, drain the water, and allow the fruit to cool completely before moving on.))īeat the eggs in a mixing bowl until well-beaten. (( Note: if you have a pressure cooker, you can pressure cook the clementines on high with 2 cups of water for 10 minutes.
Allow them to cool, remove the seeds, then pulse them in a food processor until they are completely smooth.
Clementine cake how to#
How to Make Paleo Clementine Cake:īoil the clementines for 2 hours (that’s right, TWO HOURS). So here’s how this cake prep goes down (spoiler alert: it’s a time investment, but also super easy to make). Just food for thought.īaking Powder & Sea Salt: Baking powder leavens the cake and makes it hold together nicely and the sea salt just enhances all the flavors in one magical moment. Fair warning: If you go the pure maple syrup route, note that the cake will turn out with a very custardy texture, which I LOVE but if you’re looking for a cake-like texture, I would stick with the coconut sugar. If you prefer pure maple syrup over coconut sugar, don’t fret: I have an option for you (see the notes in the recipe card).
You can absolutely swap it for regular cane sugar in a 1:1 exchange! Because coconut sugar is less refined and lower on the glycemic index than regular cane sugar, it tends to be my preference in cake recipes. I’d be willing to bet cassava flour would work well too.Įggs: In order to make the cake nice and fluffy, we use a ton of eggs! The eggs provide additional fat (crucial for the baking process) and ensures the cake holds together.Ĭoconut Sugar: I use coconut sugar to sweeten this cake, which yields a perfectly zesty and sweet cake. I haven’t tested the recipe using any other flour, so the only one I can say for sure that will work as a replacement is hazelnut flour. You can replace them with a similar citrus fruit (cara cara oranges are great) – just make sure you use just under one pound of fruit.Īlmond Flour: The base of the cake! Almond flour provides a nice moist, spongy texture to the cake. The boiling process softened up the peel and brings out the natural sweetness and zest of the clementines so that they are easy to blend and provide all sorts of amazing flavor. I just heard the sound of thousands of ovens being turned on.Ĭlementines: As I mentioned before, whole clementines are boiled then blended into the cake. You do realize this is a cake-for-breakfast situation, right? This crazy unique Paleo Clementine Cake recipe requires practically zero ingredients, very little brain power to prepare, with an incredibly succulent outcome that happens to be incredibly moist, zesty, with a texture so lovely, it’s almost indistinguishable from cake made with regular all-purpose flour.Īnd if that doesn’t sell you, the fact that you get to blend entire clementines into the cake will. Grain-free, refined sugar-free, dairy-free, FIVE ingredients, no oil, zesty, moist, fluffy, addicting… I can’t sing enough praises! This perfectly sweet cake is a healthier option yet still tastes magically decadent!įriends.
Moist, zesty grain-free Paleo Clementine Cake made with 5 simple ingredients: whole clementines, almond flour, coconut sugar, eggs, and baking powder.
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