This past weekend, I made a vegan clementine cake that everybody loved and even went as far as to say that it was one in their top ten cakes they had ever tried (however, obviously they haven't tasted one of Natalie's cakes before). This is quite an accomplishment because, I don't know if you have ever tried a vegan cake, but they are usually quite bland. The recipe is easy and, besides candying the clementines, fast.
My friend, Hugh Brown, candied the clementines which entails simmering the clementines in sugar water for 1 to 2 hours. The recipe calls for pureeing the clementines with peels. However, I blended half of the clementines with peels and half without. I think that this made the cake more moist and less bitter.
The cake turned out to be extremely moist, flavorful, and slightly bitter. The citrus-y sweetness of the powdered sugar/clementine juice icing balances out the bitterness of the cake. I suggest this cake to those of you who want to show your friends that a vegan cake can be moist and flavorful!
