I’m so excited that clementines are back in season! I saw them recently at Whole Foods and of course, I bought a whole 2 lb bag of it. I’ve been obsessed with clementines ever since I was young and I remember eating about 10 of them in one sitting and impressing my parents.
As much as I stay away from desserts and sugar, sometimes, especially with the holidays coming up, cake is necessary. I honestly don’t do well with too much sugar, so I try to satisfy my sweet tooth with fruits and natural sweeteners. So when I decided to create a cake, I used all healthy sweeteners to bake a delicious clementine chocolate cake and I had to share it with you today!
Instead of mixing the clementine slices into the batter, I decided to top the whole cake with them because they just look so pretty. The combination of chocolate and clementines go together so well, and you’ll love the burst of the juicy clementine slices as you bite into them.
Except for the 2 tablespoons of honey that goes into the batter, the cake is sweetened with bananas and clementines and you won’t miss the sugar at all! It’s plenty sweet and delicious, and it’s a healthy treat if you are trying to lower your sugar intake.
Also, if you end up making this, you HAVE TO make the glaze. It really pulls together the cake beautifully, and brings out the clementine flavors even more which I absolutely love!
- 1 cup coconut flour
- ½ cup unsweetened cacao powder
- 2 tsp baking powder
- ½ tsp sea salt
- 2 ripe bananas
- 6 large eggs
- ¾ cup full fat coconut milk
- ¼ cup coconut oil
- 2 tbsp honey
- 2 tsp vanilla extract
- 2 clementines
- ¼ cup coconut coconut butter
- Juice and zest from 1 clementine
- 2 tbsp coconut milk
- Preheat oven to 350 degrees F.
- Grease the sides of a round 9 inch cake pan with coconut oil. Cut a circle from a parchment paper and fit it on the bottom of the pan.
- In a large bowl, combine coconut flour, cacao powder, baking powder and sea salt.
- In a food processor, place bananas, eggs, coconut milk. honey, and vanilla extract, then pulse until combined thoroughly.
- Pour the wet ingredients into the dry ingredients, then mix with a spatula until combined well. Be careful not to over-mix.
- Pour the batter into the cake pan and spread out evenly.
- Peel the clementines and separate them into slices. Press the slices evenly into the batter.
- Bake for 50 minutes.
- Let cool for 10 minutes before transferring to a cooling rack.
- While the cake is cooling, combine all the ingredients for the glaze in a saucepan and heat over low heat.
- When the coconut butter liquifies, whisk together until well mixed.
- Drizzle over the cooled cake and serve.