This delicious Clementine cake is so easy to make! You can prepare it from scratch in less than an hour and enjoy a delicious dessert made without refined ingredients and sugar. Read on to find out how to enjoy it at home!
Why is this recipe good
This cake is one of the simplest desserts you can prepare when you are craving something sweet but you are avoiding gluten, dairy or sugar. It is tasty and satisfying and perfect to make in the last minute. You can decorate it with fresh clementines and powdered xylitol or stevia to resemble icing sugar on top.
What ingredients you need
For this dessert you need whole raw almonds and gluten-free rolled oats. While oats don’t naturally contain gluten, nowadays many of them are produced in proximity to other cultures, containing gluten and therefore can be contaminated. That’s why if you suffer from gluten intolerance, it is important that you to use oats explicitly saying gluten-free on the package.
As this is a sugar-free dessert, it is sweetened with xylitol. You can substitute it with any other low-carb sweetener such as erythritol or stevia. If you are not avoiding sugars but just gluten and dairy, maple syrup or coconut sugar are great options too.
A very important ingredient for this cake is turmeric. This spice has powerful anti-inflammatory properties and also gives a nice colour to the cake. Together with the cinnamon they contribute for the wonderful flavour to the cake.
As the name suggests, you also need some clementines and more specifically the juice. You can use more of this fruit for decoration also. And just to clarify: this cake would not taste like clementines, without adding additional flavouring. Therefore if you really want to feel the specific taste inside the cake, you need to add some clementine extract.
The complete list of ingredients and their quantities is below the post!
This is one of the easiest cakes to make! The preparation is literally just mixing the dry with the wet ingredients. If I have to be sincere, that’s my preferred method to make a batter: quick and easy, no mixer required and nothing can go wrong.
After preparing the batter, you just have to bake the cake for about 40 minutes, let it cool and decorate it.
How to store this cake
As this is a natural gluten-free dessert without additives, the texture is quite crumbly. Therefore it is best to store it in the fridge.
Surely you would love this dessert after you try it out! It is tender, with nutty taste and a nice flavour.
Let me know in the comments if you’ve made it! I am always happy to receive your feedback!
More recipes using citrus fruits:
- Orange Berry Panna Cotta Tart
- Orange Cheesecake with Chocolate Glaze
- Lemon Tart with Orange Zest and Blackberries
- Orange cheesecake in a glass
Simple Gluten-Free Clementine Cake
- ½ cup/ 100 g xylitol
- 1 cup/ 100 g rolled oats, or oat flour, see notes
- ¾ cup/ 100 g whole raw almonds, or almond meal, see notes
- 2 tablespoon chia seeds
- ⅓ cup/ 80 ml olive oil
- 2 large eggs
- juice from 1 clementine, see notes
- ½ tablespoon lemon juice
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ⅓ teaspoon salt
- 1 teaspoon turmeric
- ½ teaspoon cinnamon
- 1 teaspoon clementine extract, optional
- In a food processor combine almonds and rolled oats. Process at high speed for 1-2 minutes, until the mixture resembles fine dust or sand (skip this step if you are using oat flour and almond meal).
- Transfer the mixture to a large bowl. Add baking powder, baking soda and salt and whisk well. Add also the spices, chia seeds and xylitol and stir again until combined.
- Add the eggs and whisk. The mixture will become very thick and sticky. Add the oil and whisk again. At the end add the clementine juice, little by little, to create a batter. Don't add the whole quantity if you notice that the batter becomes too thin (or you may need to add more if it is still too thick).
- Preheat the oven to 350ºF/ 180ºC.
- Grease very well a 7 inch/ 18 cm cake pan and line it with a circle of parchment paper.
- Transfer the batter to the prepared pan. Bake for about 35 minutes or until a toothpick inserted in the centre comes out clean.
- Let the cake cool until room temperature before serving it. Decorate with whole tangerines and sprinkle with powdered xylitol.
- The recipe works with both ground almonds and oats and with the respective flours. The reason you may want to prepare the mixture at home is to ensure better quality. However in a food processor the consistency will not be as fine as the store-bought flours. That is still ok, just keep in mind that the coarse consistency will make the texture of your cake crumblier.
- You may need a bit less or more than 1 clementine for this recipe, depending on its size and on the other ingredients.
- This cake will not have a clementine flavour if using just the juice. If you really want the specific fruit taste, you can add clementine extract.
- Keep this cake for 3-4 days refrigerated and covered with plastic wrap or in airtight containers.