01/19/2022Travel cakes - Desserts

Vegan Clementine Cake

Name: Vegan Clementine Cake
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: an 18 cm mold
Cuisine: Vegan
Ingredients: 4 clementines; 440 g all-purpose flour; 200 g sugar; 2 tsp baking powder; 40 mL neutral oil; 30 mL apple cider vinegar; 400 mL plant-based milk; 1 tsp salt

Christmas Autumn / Winter Low budget

For: an 18 cm moldDifficulty: EasyPreparation: 15 minCooking: 2h00

Crazy idea or stroke of genius, it's up to you to decide... but the fact remains that I put 4 whole clementines in this little cake (including THE PEEL!) and it's delicious!

I borrowed this anti-waste idea from an Instagram post by Trois Fois par Jour that showcased an almond and clementine cake (not vegan, mind you) where the clementines were boiled and then pureed for inclusion. I had some old clementines to use up, so I tried to create another version of this idea.

At first, I honestly thought it was really dodgy, but I ended up snacking on it non-stop, so I figured it deserved to have the recipe posted! The taste isn't bitter, but you can really taste the clementine; it's light and sweet, perfect for breakfast, too!

Servings

Ingredients

Cups

-clementines 4
-all-purpose flour 440 (g)
-sugar 200 (g)
-baking powder 2 (tsp)
-neutral oil 40 (mL)
-apple cider vinegar 30 (mL)
-plant-based milk 400 (mL)
-salt 1 (tsp)

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Steps

Place the clementines in a saucepan filled with water and bring to a boil. Allow to cook for 1 hour and 20 minutes.
Drain the clementines and blend them in a blender to make a smooth puree.
Preheat the oven to 180°C (355°F). In a mixing bowl, combine the flour, sugar, baking powder, and salt.
Separately, mix the clementine puree, the plant-based milk, the vinegar, and the oil.
Pour this mixture over the dry ingredients blend and combine by whisking!
Pour the batter into your cake pan and bake for 30 minutes. It's ready!