Vegan Clementine Cake

When citrus is in season, there are so many great recipes to make. Like this Vegan Pound Cake, this Vegan lemon tart or these vegan orange and pistachio muffins.

This cake was inspired by my Vegan Apple Cake, full of fall flavours and juicy apples. Or this Vegan Cherry Almond Cake, with cherries baked into the cake.

Ingredients

All that’s needed to make this clementine cake are just a few ingredients, listed below. For the full written recipe with the ingredient measurements, scroll down to view the recipe card at the bottom of the page.

Cake:

• Almond milk, or other plant based milk of choice.
• Chia seeds, they give a nice crunch and also helps the texture of this vegan citrus cake.
• Clementines, use both the zest and juice of 2 clementines 
• Apple cider vinegar, helps activate the baking powder and baking soda for a fluffy cake. You won’t taste the flavor.
• Sugar, normal caster sugar, preferably organic.
• All purpose flour
• Almond flour, adds a lot of flavor and moisture to this easy clementine cake.
• Baking powder and Baking soda, a mix of the two gives the best fluffy texture to this clementine cake.
• Salt, just a pinch to balance all the flavours.

Clementine glaze:

• Icing sugar
• Clementine juice, about the juice from one clementine.
• Clementine zest and chia seeds for topping, this is optional.

See recipe card below for quantities.

Instructions to make this vegan cake:

Clementine cake

1. Start by preheating the oven. Line a loaf pan with parchment paper and set aside.
2. In a bowl, mix the almond milk, chia seeds, apple cider vinegar, clementine juice and zest. Mix well and let it rest for 5 minutes.
3. In a separate mixing bowl, stir together the dry ingredients. Pour in the milk mixture and gently fold together, do not over mix.
4. Pour the batter into the prepared loaf pan and bake for about 35-45 minutes or until the cake feels bouncy to the touch or a toothpick inserted to the centre of the cake comes out clean.
5. Let the cake cool down in the pan for about 20 minutes, then carefully place the clementine cake on a cooling rack, to cool completely. Remember that vegan cakes can be a little more delicate, and need to cool a little before removing from the pan.

Clementine glaze

1. Combine the powdered sugar with the clementine juice in a small bowl until smooth and creamy. Add more juice if needed. Place the cooled clementine cake on a serving platter and spoon the glaze over the cake. Decorate with clementine zest and chia seeds if desired. Let the glaze set for about 30 min, then cut in slices and enjoy!

If you are looking for another easy vegan cake, try this Vegan Olive Oil Cake or this Vegan Pound Cake.

SUBSTITUTIONS AND VARIATIONS

• Milk – instead of almond milk, you can use any plant based milk of choice.
• Clementines – They add a wonderful flavor to this vegan cake, but it also works to use orange juice and zest.
• Chia seeds, they give a nice crunch and also helps the texture of this vegan citrus cake. They can also be replaced with flaxseeds, or ground flaxseed.
• Ad ins – This easy clementine cake tastes amazing just as is. But you can also add in some berries, like blueberries or raspberries. Take about 1 ½ cups fresh berries and toss them with 2 tablespoon of flour before carefully folding them into the batter. 

Also see this Matcha and Raspberry Loaf Cake filled with fresh raspberries!

Storage

This vegan clementine cake can be stored in an air tight container or plastic bag in room temperature for about 4-5 days. 

This almond clementine cake can also be frozen, preferably without the without the icing since it will melt when defrosting. Place it in a ziplock bag and freeze for 2-3 months. Let in defrost in room temperature before slicing.

Another cake that freezes well is this Vegan Persimmon Cake.

I would love to hear from you!

Let me know what you think by leaving a comment and rating down below the recipe card, and tagging me at @thedeliciousplate in your picture on Instagram. Your feedback is so helpful! Also, don’t forget to subscribe to my newsletter to be sure not to miss my latest recipes!