Clementine Cake

Thanks to all of you, our Whole Orange Blender Cake went viral! Due to your creativity and feedback, we had to drop the Whole Blender Clementine Cake remix! This Clementine cake is no ordinary loaf. Unlike oranges, clementines (or tangerines) are smaller, have smoother skin, and are brighter in color. Clementines also taste sweeter and have few varieties compared to oranges, making them a choice for this simple yet flavor-packed cake.

What stands out

It truly doesn’t get any easier than this cake! We're all about simplicity and convenience, and this cake is the poster child for simple yet. With only 10 minutes of prep time, a blender, two clementines (no peeling required, folks) and a few kitchen staples, you’ll have the most refreshing, moist, melt-in-your-mouth clementine loaf.

What is a Clementine?

A clementine is a tangor, a citrus fruit hybrid between a willow leaf mandarin orange and a sweet orange, named in honor of Clément Rodier who was a French missionary. Unlike oranges, Clementines are smaller, with smoother skin and a brighter color. Clementines also taste sweeter and have few varieties compared to oranges.

How to Prepare

Preheat the oven to 350°F (180°C) and prepare a loaf pan with parchment paper and baking spray.

Add all ingredients to a high-powered blender starting with the wet ingredients. Blend for 15-20 seconds until a thick pourable batter forms. Do not over-blend!

Pour the batter into the lined pan and bake for 45-50 minutes or until a toothpick comes out clean 2 inches from the side.

Let the cake cool for 10 minutes, then remove it from the loaf pan.

Once cooled, dust the cake with powdered sugar if desired. Enjoy!

Kitchen tip

Do NOT over-blend this cake. If your blender is not powerful enough to break down the clementine peel, please zest it, peel it, and use that instead. We use a Vitamix and blend only for 15-20 seconds.

Swaps

Remember to adjust quantities accordingly and have fun experimenting with these variations to create the best version of our whole clementine blender cake that suits your preferences!

1. This recipe works great with clementines and also tangerines! Use whichever you prefer. We also have a Whole Orange Blender Cake if you have a navel or cara cara orange instead.
2. You can try using alternative flours such as almond flour, coconut flour, or 1-1 gluten-free flour for a gluten-free cake. However, you will have to experiment and adjust the quantities.
3. Feel free to test this recipe with honeymaple syrup or monk fruit sweetener instead of sugar if you prefer a natural sweetener.
4. Add chopped nuts such as walnuts, pecans, or almonds.
5. Include shredded coconut or grated carrots for additional texture.

Serve it with

• Coffee or tea
• Other loaf cakes, like our Carrot Cake or cookies with a brunch

Questions

Would this recipe work with an orange?

If you want a blender cake with a whole orange, be sure to check out our mark a Whole Orange Blender Cake. For that, we used a Navel orange which was seedless and sweet. You could also use a Cara Cara orange. If you are unsure if your orange is bitter, peel it and throw it in peeled! You can also add the zest as well.

Could we use a blood orange for this recipe?

We have not tested this, but yes, you can experiment with a blood orange for this recipe. Your cake may turn out a different color (maybe pink!).

How long should we blend the batter for?

Do NOT over-blend this cake. If your blender is not powerful enough to break down the clementine peel, please zest it, peel it and use that instead. We use a mark Vitamix and blend only for 15-20 seconds.

Can we make this orange cake gluten-free?

We have not tried making this cake gluten-free but you could try using a gluten-free 1-to-1 all-purpose flour for baking. Let us know if you try it and how it comes out!

Could we add poppy seeds to this recipe?

Absolutely, you can add poppy seeds to this recipe!

Can we adjust the recipe for keto, low-carb, or other diets?

If you have any dietary preferences (like keto or low-carb), you will have to experiment with a 1-to-1 monk fruit sweetener and various other alternatives. Please let us know in the comments of this blog how you made this cake differently so others can learn as well.

How can we adjust the sweetness of the cake?

You can always adjust the sugar in this recipe as it’s not overly sweet. Feel free to add more if you like your baked goods sweeter. Alternatively, you could do less sugar if you’re trying to cut sugar out.

How will we know when the cake is done?

The bake time will depend on the oven and what type of pan you use, so please keep a good eye on it.

What type of pan do you use?

We use a ceramic, non-stick mark loaf pan for this recipe. You can use a different type of pan, but please keep a close eye on it as the baking time may reduce or increase.

How do you prepare the pan for baking?

We like to spray and line the loaf pan for easier cleanup but feel free to butter and flour it if you wish to do so as well.

How do we store the cake?

You can store this cake, covered, on the counter for a few days but it probably won’t last you that long!

Can we use a lemon instead of a Clementine?

If you’re looking for a recipe for a cake with lemon, be sure to check out our mark a Whole Lemon Blender Cake recipe!

Could we use almond flour in place of all-purpose flour?

We have not tried this cake with almond flour, so you will have to experiment. Always add a little at a time until you have the proper consistency.

How should we clean our Clementines before using them in a recipe?

To ensure your clementines are clean, you can soak them in a vinegar and water solution and scrub them to draw out any impurities. Mix 1/4 cup of vinegar + 2 cups of water and soak for 5-10 minutes. Rinse and use as directed.

What type of oil can we use for this recipe?

Any oil will work for this cake. You can also use melted butter if you’d like.

Can we substitute butter for the oil?

Yes, you can certainly use butter instead of oil for this recipe.

Would this recipe work in a Nutribullet?

A Nutribullet is not nearly as powerful, but If you try it in a Nutribullet, we would suggest peeling the orange before blending.

What if our cake comes out too dense?

Always check the baking powder and flour before use! If the cake comes out too dense and not fluffy or moist, the baking powder is most likely out of date.

How can we check if our baking powder is still good?

You can test if your baking powder has expired by adding ½ teaspoon baking powder to ¼ cup hot water. If the water bubbles up, it’s not expired; if it does not bubble, it’s expired and should be tossed. When using baking powder, always check the expiration date. Expired baking powder will not help your recipe rise in the oven, and you’ll have a sad, deflated cake.

Why are the metric weights of your ingredients different than the results of Google and our kitchen scale?

While 1 cup of flour weighs 160g in our kitchen, it might weigh anywhere from 120 to 180g in your kitchen and there’s a few reasons for that. The weight of ingredients may vary due to the brand of ingredients, the brand and style (wet vs dry) of measuring cups and spoons, and the technique for measuring into cups: scooping and leveling versus spooning the ingredients into the cup measure. For best results, go by the weight listed in the recipe.

Ingredients

Makes 12 slices

• avocado oil spray
• 4 eggs, at room temperature
• ¾ cup avocado oil, 175 ml
• 1 cup granulated sugar, 200 grams
• 2 clementines (or tangerines), washed, quartered, and seeds removed
• 1 teaspoon orange extract, 5 grams
• 2 cups all-purpose flour, 250 grams
• ¾ tablespoons baking powder, 8 grams (make sure it’s not expired)
• ½ teaspoon salt, 3 grams
• powdered sugar, for dusting (optional)

Equipment

• Loaf Pan
• Measuring Cups + Spoons
• Parchment Paper
• Liquid Measuring Cup
• Blender
• Nakiri Knife

Method

1. Please check if the baking powder or flour is expired prior to starting.
2. Preheat the oven to 350F (180C). Line a loaf pan with parchment paper and spray with baking spray. You can use a bigger size pan as well, but the cake will be larger and thinner, so you may need to adjust the baking time.
3. Wash the clementines really well. You can also soak them in vinegar + water to draw out any impurities. Cut into slices or quarters.
4. Add all of the ingredients to a high-power blender, starting with the wet ingredients. Be sure to add the wet ingredients first so that the blender doesn't get stuck. Blend for 15-20 seconds or until a thick pourable batter forms. Do NOT over-blend as this will break down the pith and result in a very bitter cake.
5. Pour the batter into the lined pan and bake at 350F (180C) on the middle rack for 45 to 50 minutes or until a toothpick comes out clean 2 inches from the side.
6. Remove the cake from the oven and let it cool for 10 minutes. Take the cake out of the loaf pan once it has cooled, and optionally top it with powdered sugar. Enjoy!