Clementine Cake Recipe Gluten & Grain Free


My Darling Clementine Cake

3 clementines boiled

3 eggs room temperature

3/4 cup of honey room temperature

2 1/4 cup almond flour

1/4 cup coconut flour

3/4 teaspoon baking soda

Fill a pot with water enough to cover three whole clementines. Bring water to a boil, add clementines. Keep covered and boil for about an hour or until soft enough for a knife to pierce the skin without causing a puncture, it should glide right through. Remove fruit from water and let cool, carefully remove the seeds. I didn’t have too much trouble with this seeing as there were only a couple seeds per fruit and they were easy to spot.

Next place the entire cooled fruit in a blender or food processor. Chop until the clementines turn to a thick orange liquid. Now, preheat oven to 375˚, butter an 8” brownie or cake pan- spring form works best. You can also bake these into muffins or ramekins for individual desserts, but the baking time will decrease.

Place dry ingredients in a bowl and sift with a whisk. Coconut and almond flours tend to get lumpy, so sifting will keep the batter from getting chunky. In a separate bowl, mix the eggs, honey and add the clementine puree. With a spoon or electric hand mixer, combine the dry ingredients with wet making sure to mix thoroughly. When done mixing, place in pan and bake for about 40 minutes. If you are making muffins, 20-25 minutes should be adequate, but make sure to test batter by dipping a toothpick or fork into it and make sure it comes out clean. Add clementine slices for garnish. Eat. Enjoy. Eat again. You can also save for the next day. It’s moist texture allows it to stay fresh a few days after it’s made.


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