Vegan Clementine Cake, so moist and zesty. It has chia seeds and both clementine zest and juice. Topped with a zesty icing that packs a punch of flavor.
- 1 cup (250ml) almond milk
- 2 tablespoon chia seeds
- 4 tablespoon zest and juice of 2 clementines
- 1 tablespoon apple cider vinegar
- ½ cup sugar
- 1 ⅓ cups all purpose flour
- ½ cups almond flour
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- pinch of salt
- ⅔ cup icing sugar
- 2 tablespoon clementine juice (about 1 clementine)
- clementine zest and chia seeds for topping
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Preheat the oven to 180C (350F)
Line a loaf pan with parchment paper and set aside.
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.
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In a separate bowl, mix all the dry ingredients. Add them to the wet ingredients and gently fold, do not over mix.
Pour the batter into the prepared loaf pan and bake for about 35-45 minutes or until the cake feels bouncy to the touch and a stick comes out clean.
Let it cool.
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For the glaze, just stir the sugar and clementine juice together and top the cake.
Decorate with clementine zest and chia seeds if desired. Enjoy!