Clementines are in abundance in Lebanon around this time of year. They are sweet orange gems that are so juicy and tasty. You can enjoy them as a fruit, or press them into delicious dark orange sweet juice. There are also some desserts that we can make with clementines, and this cake is one of them. This cake is very light, nutritious, and very tasty. Kids love it as a snack to take to school or to have in the afternoon while studying. A slice of this cake with a glass of clementine juice will boost their immunity and will make them fight all kinds of flu viruses that become very common around this time of year. Enjoy this cake with a cup of tea on a cold afternoon with family and friends.


Servings: 12 slices

- 1 cup of clementine juice
- 1 tsp of clementine zest
- 4 eggs
- ½ cup canola oil (or coconut oil)
- 1 cup sugar
- 1 tsp baking powder
- ½ tsp baking soda
- Pinch of salt
- 1 ½ cup gluten-free all-purpose flour + 2 tbsp.


  1. Put the eggs and sugar in a bowl and mix with the electric beaters for 2 minutes until creamy and pale in color.
  2. Add the canola oil and keep beating until well-mixed.
  3. Mix the dry ingredients together (flour, baking powder, baking soda, salt)
  4. Start adding some of the dry ingredients and some juice.
  5. Alternate between the flour mix and the juice until all is well-combined.
  6. Don’t over-mix because gluten-free flour shouldn’t be mixed too much.
  7. Add the zest and mix with spatula.
  8. Pour the batter in a loaf tin that has been already greased.
  9. Bake in a pre-heated oven on 190°C for 55-60 minutes.
  10. Keep the cake on a rack until completely cold.
  11. Cut the cake and serve with juice, tea, or coffee.