Vegan Clementine Cake, so moist and zesty. It is easy to make and both clementine zest and juice in the cake. Topped with a zesty icing that packs a punch of flavor.
- 1 cup (250ml) almond milk
- 2 tablespoon chia seeds
- 2 clementines zest and 4 tablespoon of juice
- 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 (optional)
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Preheat the oven to 180C (350F)
Line a loaf pan (9×5 or 8 ½×4 ½) with parchment paper and set aside.
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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 mixing bowl, stir together the dry ingredients. Pour in the milk mixture and gently fold together, do not over mix.
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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.
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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.
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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!