Virtually Fat Free, All Natural Clementine Cake

“This is delicious. I made it off of the idea from Nigella with her cake. However, I do not like ground almonds and the fat content is high. It is so delicious with vanilla ice cream (fat free, no sugar added or whatever).”

Ingredients Nutrition


  1. Put the clementines in a saucepan and add enough cold water to cover. Bring to a boil for 2 hours and add water if too much has evaporated.
  2. Grind the Kashi Go Lean in a food processor until it is still coarse and resembles a hard meal. The yield of the Kashi should be enough so you can use about 3/4 cup of this.
  3. After boiling, let clementines cool. Cut them in half and take out the seeds. Put them both in a food processor and blend until it is a thick pulp.
  4. Add all ingredients and blend in a food processor (or by hand) until it's well blended.
  5. Put in a greased pan as long as the cake is about 1 1/2 inch worth of batter inside the pan.
  6. Bake at 375°F for 45 minutes to an hour.
  7. Let sit 10 minutes before removing.
  8. Note: If you have a springform pan, it works great.

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