Vegan Clementine Cake

Vegan Clementine CakeThis orange cake is pretty easy to make and that is why I am sure you are going to love it. I wanted a cake which was flourless and since the original Clementine Cake used Almond Meal instead of flour, and a bunch of eggs I thought for quite some time before I attempted to create a vegan version of this classic flourless cake.  I think that the Tofu which I used to replace the egg in this cake was a great choice because it kept that classic feel while being completely vegan. I think you will be glad you gave it a try.

I needed to add a quick note. The peel is left on the Clementines. The reason for boiling them is to take away the bitter taste of the peel while preserving the fresh orange punch of the whole Clementine. Other oranges will not work for this recipe because other oranges are more bitter and they will leave your cake tasting bitter. Please make sure you only use Clementines for this cake. The added flavor of using them makes it worth it.

Ingredients

6 medium Clementines
12 oz soft silken tofu pureed
1/3 cup water
1 cup organic sugar
3 cups almond meal
1 tsp baking powder (if gluten is a concern simply use gluten-free baking powder)’
1/4 tsp salt.

 

GLAZE

2 cups confectioners sugar
3 tablespoons softened earth balance vegan butter
up to 1/2 cup clementine juice

In a mixing bowl, mix together the softened butter and powdered sugar. Add in half of the juice and stir to combine. Add more of the juice if you feel like the mixture is too thick to pour over the cake.
Top the cooled but still warm cake with the glaze and arrange the candied clementine on top.

Instructions

Preheat oven to 170°C. Brush a round 22cm springform pan with melted butter to lightly grease. Line base with non-stick baking paper.

Place the Clementines in a saucepan and cover with cold water. Bring to the boil over medium heat. Cook for 15 minutes or until tender. Drain. Return to pan and cover with cold water. Bring to the boil and cook for 15 minutes (this will reduce the bitterness of the peel). Refresh under cold water. Drain. Coarsely chop Clementines. Remove and discard any seeds.

Place the orange in a food processor until smooth.

Place the Tofu in with the oranges and work once process once more until smooth.

Add sugar to the orange mixture and mix well.

Add the orange mixture to the almond meal, salt, and baking powder. Gently fold until just combined. Pour into prepared pan.

Bake for 50 mins or until a skewer inserted into the center comes out clean. Set aside for 15 minutes to cool.

Turn cake onto a serving plate. Use a skewer to gently prick the top. Cover with the Clementine Glaze and garnish top with the candied clementine slices.

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CANDIED CLEMENTINES

3 clementines
2 cups organic sugar
1 cup water

Directions:

Slice clementines very thinly.

Put sugar and water in a heavy bottomed pan on medium heat. Stir until sugar is dissolved.

Add clementine slices and simmer on low for about 15-20 minutes.

Pull clementines from sugar mixture and place on parchment or Silpat until cool.


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