Description
A fragrant, spiced, and beautifully moist cake made with whole clementines, chai-infused spices, and a touch of chocolate. Topped with silky dark chocolate coconut frosting and a hint of orange zest.
Ingredients
For the Cake
1 1/2 cups blended clementines (about 8–10 whole)
1 cup oats
1 tbsp coconut oil or ghee
1/4 cup cacao powder
3/4 cup flour (buckwheat, spelt, or all-purpose)
2 large eggs
1 tsp cinnamon
1/3 cup unrefined sugar (coconut, cane, or rapadura)
1/2 tsp ground ginger
1 tsp baking soda
1/2 cup raisins
2 chai tea bags
Peel of 1 clementine
2 star anise
2 whole cloves
For the Frosting
100 g dark chocolate, chopped
100 ml canned coconut milk
Zest of 1 unwaxed orange
Instructions
Make chai infusion: Steep tea bags, star anise, cloves, and clementine peel in hot water 10 minutes. Cool and discard solids.
Blend clementines: Blend whole clementines (peels removed) until smooth.
Combine dry ingredients: Whisk oats, cacao, flour, baking soda, cinnamon, ginger, sugar.
Mix wet ingredients: Whisk eggs, clementine puree, coconut oil (or ghee), chai infusion.
Combine and fold: Add wet to dry, fold in raisins.
Bake: Pour batter in loaf pan. Bake 350°F (175°C) 45-55 mins until toothpick clean. Cool.
Make frosting: Heat coconut milk near simmer, pour over chocolate, let sit. Stir smooth, add orange zest.
Frost: Spread over cooled cake, garnish with zest.
Notes
Use fresh unwaxed citrus for best flavor.
Stir just until combined for tender crumb.
Steep chai infusion fully for depth.
Line pan for cleaner release.
Store at room temp 2 days or refrigerated 4 days.
- Prep Time: 25
- Cook Time: 50
- Category: Dessert
- Method: Baking
- Cuisine: Holiday / Fusion
Nutrition
- Serving Size: 1 slice (1/10 recipe)
- Calories: 290
- Sugar: 19 g
- Sodium: 135 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 55 mg
Keywords: christmas clementine cake, spiced citrus cake, chai clementine dessert, chocolate orange holiday cake, festive moist cake