This whole Clementine Cake is the perfect treat for Easter—or any spring celebration. Moist, fragrant, and naturally gluten-free, it’s bursting with bright citrus flavor and just the right amount of sweetness.
Recipe: $6.64 | Per Serving: $1.10 | Yield: 8
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I started testing this clementine cake recipe months ago, and it has since become one of Zac’s most requested desserts, especially when we’ve got fresh clementines on hand. It’s bright, beautiful, and surprisingly easy to make, even if the simmering step takes a little extra time (perfect for multitasking, though!).
It’s not just delicious...it is also one of the most balanced cakes I’ve ever baked. This clementine almond cake, made with almond flour and six eggs, provides about 28g of carbs, 10g of protein, and 13g of fat per slice (if you cut it into 8 pieces).
That combo of healthy fats, fiber, and protein makes it blood sugar-friendly too. I tested it on myself while wearing a CGM, and it didn’t cause a spike—even on an empty stomach! Of course, everyone’s body is different, but I hope yours loves it as much as mine does.
This clementine cake recipe is based on Nigella Lawson’s Clementine Cake (but with less sugar), and her recipe is based on Claudia Roden’s Orange and Almond Cake, which is made with regular oranges instead of clementines!
Why You’ll Love This Citrus Cake Recipe
- Naturally Gluten-Free: This is an example of a classic almond cake that is naturally gluten-free without added gums, starches, or emulsifiers.
- Lower Sugar Option: Each slice is packed with protein, healthy fats, and fiber, making it a more balanced dessert option.
- Bright, Citrus Flavor: Whole clementines (yes, peel and all!) give this cake a bold, sweet orange taste that feels like sunshine. The only bit going to waste are the seeds!
- Make-Ahead Friendly: Even better the next day, making it perfect for prepping ahead of spring gatherings or holidays.
Looking for more delicious gluten-free baking recipes? Try my Gluten-Free Blueberry Crisp, Brown Butter Chocolate Chip Cookies, and this Low-Sugar Zucchini Bread.
Clementine Blender Cake Ingredients
- Clementines: Choose organic clementines if possible, since you'll be using the whole fruit, peel and all. They should feel heavy for their size and have smooth, bright skin. Clementines add natural sweetness, moisture, and bold citrus flavor to the cake.
- Sugar: You can use white, cane, or coconut sugar here, whatever you have on hand. White or cane sugar will keep the flavor and color light, while coconut sugar will add a deeper, caramel-like note.
- Almond Meal or Almond Flour: You don't need to use expensive finely ground almond flour; almond meal will work just as well. And if you don't mind a slightly crumbly finish, home-ground almonds are a great option (measure whole almonds by weight).
- Baking Powder: This is your leavening agent which helps the cake rise, but you can skip it if you don't have any on hand. I tested it with and without, and it just come out every so slightly more dense without.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations and Dietary Modifications
- Paleo-Friendly: Use coconut sugar instead of white or cane sugar to keep the clementine cake refined sugar-free. The almond flour, eggs, and whole fruit already make this cake naturally grain-free and dairy-free—so it’s an easy win for those following a Paleo diet!
- Extra Citrus Twist: Mix in the zest of one lemon or a splash of orange blossom water for a more floral, aromatic finish.
- Chocolate Chip Add-In: Stir in a ½ cup dark chocolate chips or chunks for a chocolate-orange combo that’s always a hit.
- Decorative Toppings: Top the cake with sliced almonds, orange zest, crushed pistachios, or a drizzle of citrus glaze to elevate it for special occasions.
How To Make a Clementine Cake
This clementine cake is easy to make, but does require a little patience while the clementines simmer—perfect time to tackle a few other things in the kitchen!
⭐️ Pro Tip: Soaking Your Clementines. If you're concerned about pesticide residue, give your clementines a baking soda bath before simmering. Mix 1 teaspoon baking soda per 2 cups of water and soak the fruit for 15 minutes. You can place a small bowl on top to keep them submerged.
Step 1: Simmer the Clementines. Place the whole clementines in a medium pot, cover with water, and simmer gently for about 90 minutes. This softens the fruit for easy blending.
Step 2: Cool and Puree. Once the clementines are fork-tender, drain them and let them cool slightly. Cut them open and remove any seeds.
Step 3: Puree. Place the cooked clementines, including the peel, in a food processor or blender and blend until they're sort of an applesauce consistency. At this point, you will want to preheat your oven to 375ºF (190ºC) and line an 8-inch cake pan with parchment paper.
Step 4: Mix the Batter. Add the eggs, sugar, almond flour, baking powder, and salt to the pureed clementines. Stir until fully combined. You can do this in the processor, but mixing by hand gives the best texture without over-aerating the eggs.
Step 5: Bake. Pour the batter into your prepared cake pan and bake for 40–50 minutes. It’s ready when the top springs back and a toothpick comes out clean. If it starts to darken on top before it is fully cooked, cover it with a foil tent.
Step 6: Cool and Serve. Let the clementine cake cool completely before slicing or topping it with powdered sugar, citrus glaze, or candied peel if you’d like. Enjoy!
Expert Tips for the Best Clementine Cake
- Use the right pan: This clementine cake recipe works great in a silicone pan (it bakes in about 40–42 minutes), but if you're using metal or nonstick, butter the pan and line the bottom with parchment. For a glass dish, just oil or butter it well, no parchment is needed.
- Adjust bake time based on your pan: Baking times can vary depending on your pan material. Metal tends to cook faster, while glass might take a few extra minutes. Start checking at 40 minutes and look for a springy top and clean toothpick.
- Don’t rush the clementine simmer: The long simmer helps mellow the peel’s bitterness and gives this whole clementine cake its signature flavor and moisture. You can multitask while they simmer, but don’t skip this step.
- Let it cool completely before slicing: This cake is super moist, so letting it cool fully helps it set and slice cleanly. It’s even better the next day once the flavors have settled!
Storing Directions
- Storing: Leftovers keep well in an airtight container in the refrigerator for up to 4 days. I don’t recommend freezing this cake, as the texture tends to change once thawed and it loses that moist, tender crumb.
- Reheating: Warm individual slices in the microwave on medium heat in 30–60 second intervals until just heated through. It’s also delicious served at room temperature after removing from the fridge.
- Make Ahead: This cake is a great make-ahead dessert! The flavor deepens after a day in the fridge, so feel free to bake it the day before a gathering. Just store it covered in the fridge and bring it to room temp before serving.
Serving Suggestions
This bright and citrusy cake is perfect for spring and summer gatherings, Easter brunch, Mother’s Day, or even as a light dessert after a hearty dinner. It pairs well with an afternoon coffee or tea for a not-too-sweet treat.
- Powdered sugar adds a pretty, simple finish if you want to dust the top before serving. Candied orange slices make a beautiful garnish for special occasions and highlight the citrus theme.
- For an extra special touch, serve it with a dollop of whipped cream or a spoonful of Greek yogurt and a sprinkle of chopped pistachios or almonds.
- For a delicious vibrant brunch, pair it with my zucchini tomato frittata or this savory chorizo breakfast skillet.
Recipe FAQ’s
Take a piece of foil a bit larger than your cake pan and crease it down the middle. Flip it so it looks like an upside down V. Place this over the cake, either hanging off the sides or lightly crimped on 2 sides to stay in place. It is best if the foil is not touching the cake, and you don’t want to completely seal to the edges of the pan because we want moisture to escape.
This is usually done to reflect oven heat away from the cake to prevent the top from browning in the direct heat and is great for nut-based and almond-based cakes.
D-limonene is a compound found in citrus peels, including clementines, and is known for its potential to help with digestive issues like acid reflux and heartburn. To retain more of it in this recipe, gently simmer the clementines instead of boiling them—D-limonene begins to break down at high heat.
You can swap almond flour with other gluten-free flours, such as oat flour or a gluten-free all-purpose blend. However, the texture and flavor may vary slightly. If you're not gluten-sensitive, regular flour will work as well.
Yes, cooking the clementines softens them and makes them blend smoothly into the batter, while also helping to bring out their natural sweetness. Skipping this step may result in a denser texture and more pronounced peel flavor.
More Delicious Cake, Bread, and Muffin Recipes
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Clementine Cake
Ingredients
- 4-5 whole clementines organic preferred
- 6 large eggs
- ⅔ cup sugar white, cane, or coconut
- 1 ¾ cup almond meal or flour
- 1 teaspoon baking powder
- ½ teaspoon fine salt
- Optional: powdered sugar or candied orange for garnish
Instructions
- Optional Step: Since you’re eating the peel, if you would like to reduce the surface pesticides, you can soak the clementines in a baking soda bath for 10-15 minutes. See notes for instructions.
- Add clementines to a medium pot and cover with water. Bring to a simmer, and cook over medium heat for 90 minutes. Note: if you keep this below boiling, you will retain the beneficial compound D-limonene in the peels. 🙂
- Drain clementines and place in a large bowl. Around this time you can also preheat the oven to 375ºF/190ºC.
- Once cool enough to handle, remove the seeds and discard. Puree the clementines (including the peel) in a food processor or with an immersion blender. You can also use a regular blender if you’d like, but I prefer the rustic flecks of orange in the final cake when you use a food processor!
- Add the remaining ingredients - eggs, sugar, almond meal, baking powder, and salt - and stir until combined. You can do this in a blender, but be aware that eggs will become very fluffy and your resulting cake might end up puffing too much in the oven and then sinking as it cools.
- Pour into a lined 8-inch cake pan - I have a black-bottomed silicone cake pan, but see notes for other options. Bake for about 40-50 minutes. I recommend checking with a wooden toothpick or thermometer for 40 minutes. If the toothpick comes out clean (no crumbs or gumminess) and the cake springs back when gently pressed in the middle, or the internal temperature is somewhere between 205-210ºF, the cake is probably done! If it starts to darken on top before it is fully cooked, cover with a foil tent.
Notes
- Soaking the Clementines. For a baking soda bath, dissolve 1 teaspoon baking soda in 2 cups of water. Add clementines and optionally, you can in-set a bowl on top to keep the clementines below the water line. If you need more water for your bowl, just keep the ratio of 1 teaspoon baking soda for every 2 cups of water. Soak for about 15 minutes. (The study I found on this method was testing 2 pesticides used on apples, so we cannot be sure how applicable it is to other types of produce.)
- Baking Pan. This recipe has been tested in a silicone cake pan and takes about 40-42 minutes to cook. If using any other pan (aluminum, non-stick, spring form), I recommend buttering the pan and lining the bottom with a circle of parchment paper. You can also use a glass baking dish, but I recommend oiling or buttering the dish (you might not need parchment here). Be sure to check the cake as cake pans from different materials can influence cook time. More tips by Serious Eats for baking in glass vs. metal.
- Cake Doneness. More tips at King Arthur Flour for assessing when your cake is done!
- Swapping Citrus: For this whole orange cake, feel free to use mandarins, tangerines, or any other small and sweet “orange” - just be sure to measure by weight as the size of different small citrus fruits will vary.
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