This clementine cake recipe uses almond flour, fresh clementine juice, and honey for a moist, dense cake that’s perfect for dessert or a sweet breakfast! The cake follows the specific carbohydrate diet (SCD) and is Paleo friendly. It’s gluten free, grain free, dairy free, and refined sugar free.
Citrus season is upon us and it’s the perfect time to make this clementine bundt cake with coconut orange frosting! This moist cake is flavored with freshly juiced clementine oranges and has a consistency similar to a pound cake. Absolutely delicious!
what are clementines?
Clementines are a type of mandarin orange that are characterized by their small size, smooth almost glossy peel, and dark orange color.
They’re seedless, very easy to peel, and are typically marketed as “Cuties” or “Sweeties”.
do I have to use clementines for this orange cake?
You do not have to use clementines for this cake but I do want to give a few suggestions of what to use (and not use) instead.
Tangerines, mandarin oranges, and Valencia oranges are all good options for this orange bundt cake recipe.
Navel and blood oranges tend to be a bit too bitter for this recipe, so stay clear of them!
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What if I don’t have a bundt pan?
Bundt pans are such an easy way to add some dimension and interest to your cakes and breads. Mine is the Heritage Bundt Pan from Williams-Sonoma Nordic Ware line and I’m absolutely in love with it!
If you don’t have a bundt pan though, no worries! Here are some other pan options along with bake times.
6 inch round baking pans: Grease the bottom and sides of TWO 6 inch round baking pans and line the bottoms with parchment paper. Evenly distribute the batter between the pans and bake at 325F for 35 to 45 minutes. I like this option because you can eat one cake right away and freeze the other one for a later time!
8×8 baking pan: Grease the sides and bottom of the pan before lining the bottom with parchment paper. Pour in the batter and bake for 30 to 40 minutes at 325F.
9 inch round baking pan: Grease the bottom and side of the pan and line the bottom with parchment paper. Bake at 325F for 35 to 45 minutes.
Remove the cake from the oven when the top is a golden brown and a toothpick inserted into the center of the cake comes out clean.
what is coconut butter?
Coconut butter is a spread made from the white meat of a coconut. It can be added to smoothies, frostings, baked goods, or just enjoyed straight off the spoon!
Room temperature coconut butter is soft and creamy while cold coconut butter is rock solid! Gently warming up hard coconut butter will soften it.
My favorite brand of coconut butter is Nutiva and many local grocery and health food stores carry it (they tend to keep it near the peanut butter).
However, if you have 15 minutes to spare, you can easily make your own! All that’s needed is a bag of shredded unsweetened coconut flakes and a food processor! My Homemade Coconut Butter post goes into greater detail!
Do I have to top the cake with the coconut orange frosting?
Of course not, the frosting is completely optional!
The coconut orange frosting isn’t very sweet at all and adds just a subtle punch of orange flavor. Plus I personally love coconut so I tend to use it constantly. If coconut isn’t your thing though, just leave the frosting off.
You could mix a bit of honey with some extra clementine juice and pour it over the cake for a yummy little glaze.
This cake is really good on its own without any topping at all. So don’t feel like you NEED to frost it!
Love cake? Try these other almond flour cake recipes!
- Strawberry Almond Flour Cake with Strawberry Frosting
- Paleo Pineapple Upside-Down Cake
- Vanilla Almond Flour Cake
- Lemon Almond Flour Cake with Lemon Coconut Frosting
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Recipe inspired by my Lemon Almond Flour Cake.
Clementine Bundt Cake
- 3 cups blanched finely ground almond flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 large eggs (at room temperature)
- 2 Tablespoons clementine zest
- 1/2 cup freshly squeezed clementine juice (about 6 clementines)
- 1/2 cup honey (mild honey like clover is best)
- 2 Tablespoons olive oil (plus more for greasing pan)
- 1 Tablespoon freshly grated ginger
- 1 teaspoon vanilla extract
Clementine Coconut Butter Frosting (optional)
- 1/2 cup softened coconut butter
- 2 Tablespoons freshly squeezed clementine juice
- 3 Tablespoons honey (mild honey like clover is best)
- 1/4 cup warm water
- clementine zest for garnish (optional)
- Preheat your oven to 325F. Grease a bundt pan with olive oil, making sure to get into all the little nooks and crannies. Set aside. (If you don't have a bundt pan, look below at the Notes section as I've added alternative pans and cook times).
- In a large bowl whisk together the almond flour, salt, and baking soda. Push the almond flour mixture aside to make a small well or hole in the center of the bowl. Set aside.
- In a separate bowl whisk together the remaining ingredients until they are well combined.
- Pour the wet ingredients into the almond flour mixture (aim for the well) then whisk until very well combined. The batter will be very thick!
- Scoop the batter into your prepared baking dish. Give the dish a little shake and a few taps on the counter to make sure the batter is evenly distributed.
- Bake the cake on the middle rack for 35 to 45 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Once the cake is out of the oven, run a thin offset spatula between the cake and bundt pan (this will help the cake get out of the pan easier when the time comes). Allow the cake to rest for 15 minutes before inverting onto a cooling rack or plate.
- The frosting for this cake is optional. Make sure the cake is TOTALLY cooled before frosting!
Coconut Butter Frosting
- In a small bowl mix together the softened coconut butter, honey, and clementine juice. You'll notice that the mixture becomes crumbly.
- Slowly add warm water until the frosting is smooth and to your desired consistency. (I used 1/4 cup of water for a thicker frosting. If you prefer a thinner frosting just add more water.)
- Pour the frosting over the cool bundt cake and garnish with clementine zest.
- Store leftovers covered in the refrigerator for 3 to 4 days.
- I used the Williams-Sonoma 10 cup Heritage Bundt Pan , although an 8 cup bundt pan should also work.
- Here are three different pan sizes you can use instead of a bundt pan: Two 6 inch round cake pans baked for 35 to 45 minutes. One 8×8 square baking dish baked for 30 to 40 minutes. One 9 inch round pan baked for 35 to 45 minutes.
- Tangerines, mandarins, or Valencia oranges can be used instead of clementines.
- Coconut butter can be purchased at many local grocery stores, or here’s my recipe for Homemade Coconut Butter.