My grandma is an amazing baker. This Clementine Cake is dedicated to her.
When I was a kid, my parents and I would always make the 2 and 1/2 hour (or 3 hours with traffic) drive to visit my grandparents. We always had tons of fun, cooking and talking and laughing together. And most visits, my grandma made brisket… and an orange cake with orange frosting. YUM.
Now I want brisket. But that’s another story.
There’s always something magical about baking with your grandma when you’re a kid. It’s like you’ve been asked to join this super secret club that you never knew existed. Suddenly you can create something out of nothing, too, and you can be creative and have a good time… and eat the end result. Sounds pretty good to me.
The cake had wheat flour and dairy and sugar, of course, but it was pretty easy to adapt to be gluten-free and dairy-free. I used the juice of two clementines and brown rice flour, which is really nice to bake with since it’s got such an awesome texture when baked.
I served this to my parents and some family friends the other night and they really liked it. So it has their stamp of approval and I hope you like it too! It’s lightly sweet and satisfying and doesn’t have a ton of sugar (and it’s made with coconut sugar, my fave sweetener). So really, that means you have two slices. Or eat it as an afternoon snack.
Or both. Hey, YOLO.
- DRY INGREDIENTS:
- 2 cups brown rice flour
- 1 tsp baking soda
- ½ cup coconut sugar
- 1 tsp cinnamon
- WET INGREDIENTS:
- 2 eggs
- ½ cup coconut oil
- ¼ cup almond milk
- Juice of 2 clementines
- 1 clementine, sectioned
- Preheat your oven to 350 degrees. Line a round baking pan with parchment paper.
- In a large bowl, mix your dry ingredients together.
- In a smaller bowl, mix your wet ingredients together.
- In the biggest bowl, combine your dry and wet ingredients.
- Spoon the batter into the prepared pan.
- Arrange the clementine slices on top of the cake.
- Bake for 40 minutes or until a knife inserted into the top of the cake comes out clean.