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Clementine Cake

A show-stopping dessert that uses whole clementines blended into the batter for bright citrus flavor and moist, tender crumb without added oil or butter. Naturally sweetened, gluten-free adaptable, and simple to prepare in one bowl.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Dessert
Cuisine: Modern Citrus
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 to 5 medium clementines whole and unpeeled, rinsed and quartered
  • 2 cups all-purpose flour or gluten-free flour blend
  • 1.5 cups granulated sugar
  • 3 large eggs room temperature
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon vanilla extract
  • Nonstick cooking spray or butter for the pan
Optional Glaze
  • 1 cup powdered sugar
  • 2 to 3 tablespoons fresh clementine juice
  • 1/2 tablespoon unsalted butter melted

Equipment

  • 9-inch round cake pan or springform pan
  • Parchment paper
  • High-powered blender or food processor
  • Large mixing bowl
  • Whisk or electric mixer
  • Measuring cups and spoons
  • Toothpick or cake tester
  • Cooling rack
  • Offset spatula or knife for frosting (optional)

Method
 

  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Line a 9-inch round cake pan with parchment paper, leaving overhang on the sides.
  3. Spray the parchment and sides of the pan with nonstick cooking spray or butter.
  4. Wash 4 to 5 medium clementines under running water, then quarter them without peeling.
  5. Add the quartered clementines to a high-powered blender or food processor and blend on high speed until completely smooth, about 1 to 2 minutes.
  6. In a large mixing bowl, whisk together the flour, baking powder, baking soda, and fine sea salt until evenly distributed.
  7. In a separate bowl, whisk together the clementine puree, granulated sugar, room temperature eggs, and vanilla extract until smooth and well combined, about 1 minute.
  8. Pour the wet ingredients into the dry ingredients and fold gently with a spatula or whisk until just combined, stopping as soon as no streaks of flour remain visible to avoid overmixing.
  9. Pour the batter into the prepared pan and tap the bottom gently on the counter two or three times to release any large air pockets.
  10. Use an offset spatula to smooth the top and level the batter for even baking.
  11. Bake for 45 to 50 minutes, until the top is deep golden brown and a toothpick inserted into the center comes out with just a few moist crumbs attached.
  12. If the top browns too quickly before the inside is done, tent the cake loosely with foil for the final 10 to 15 minutes.
  13. Allow the cake to cool in the pan for 15 to 20 minutes to set.
  14. Invert the cake onto a cooling rack and peel away the parchment paper while still warm.
  15. Let the cake cool completely, about 2 hours at room temperature, before glazing or serving.
  16. Optional: Whisk together powdered sugar, fresh clementine juice, and melted butter for the glaze until pourable.
  17. If glaze is too thick, add more clementine juice one teaspoon at a time until desired consistency is reached.
  18. Drizzle the glaze over the cooled cake or spread evenly with a knife for a polished finish.

Notes

Serve as is or dust with powdered sugar. Pairs well with whipped cream, Greek yogurt, creme fraiche, or a scoop of vanilla ice cream. Store wrapped tightly in the refrigerator for up to 5 days or freeze for up to 3 months. Always use room temperature eggs and do not peel clementines before blending to preserve moisture and pectin.