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Gluten-free, vegan Clementine Cake on a plate
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5 from 4 votes

Vegan Clementine Cake (Gluten-Free)

This cake has a dense, moist texture, and each mouthful is infused with vibrant, citrusy flavor. Top it with candied clementines or with a light shower of powdered sugar.
Prep Time20 mins
Cook Time1 hr
Course: Cake/Dessert
Cuisine: gluten-free, Vegan
Diet: Kosher, Vegan
Keyword: Clementine Cake, Mandarin Cake
Servings: 12 slices
Calories: 225kcal


  • 6 clementines (or mandarins)
  • 2 cups almond flour (superfine)
  • 1 teaspoon baking powder
  • ½ cup tapioca flour
  • 1 cup sugar
  • ¼ cup maple syrup (can just use an equal quantity of more sugar)
  • 2 teaspoon pure vanilla extract

For optional candied clementines topping

  • 4 mandarins (thinly sliced)
  • 2 cups sugar
  • 1.5 cups water
  • 4 green cardamom pods (crushed, optional)


  • Place the whole clementines in a saucepan with a lid. Cover them with an inch of water and bring to a boil. Cover and let the mandarins continue to simmer on low heat for two hours until the entire fruit is very soft and pulpy.
  • Preheat the oven to 350 degrees Fahrenheit.
  • Once the fruit has cooled, discard the water they were cooked in and remove seeds from the fruit, if any. Place the mandarins in a food processor and process into a coarse puree.
  • Add all of the remaining ingredients for the cake into the food processor. You can also do this in a bowl. Mix everything until well incorporated.
  • Spray a 9-inch cake pan with cooking spray or brush with oil. Line the bottom with parchment paper. A springform pan, is preferred, if you have one but you can use a regular cake pan.
  • Scrape out the batter into the cake pan and smooth the top, if necessary, with a spatula.
  • Place the cake in the oven and bake an hour or until a toothpick in the center comes out clean.
  • Place the cake pan on a rack and let it cool about 30 minutes, then carefully unmold the cake, peel out the parchment paper, and continue cooling it on the rack.

Make the candied clementines

  • Place the sugar, water and cardamom in a saucepan and bring it all to a boil.
  • Add the thinly sliced clementines, bring to a boil, lower heat to a simmer, and cover and cook for an hour. You can place a piece of parchment paper directly on the sugar syrup to keep the clementine slices immersed, then cover with the lid.
  • Once the clementine slices have cooled, use them to decorate the clementine cake.


  • Nutrition info is just for cake, doesn't include candied clementine topping


Serving: 1slice | Calories: 225kcal | Carbohydrates: 34g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 123mg | Fiber: 3g | Sugar: 25g | Vitamin C: 18mg | Calcium: 76mg | Iron: 1mg