top of page

Clementine fall bundt cake

Prep Time:

30 mins

Cook Time:

30 mins


6-8 Servings



About the Recipe

Delicious clementine, cinnamon and pecan flavors in this fall inspired bundt cake.


For the clementine puree:

  1. 5 clementines (keep the peel)

  2. 1 cinnamon stick

  3. 1 tsp ground cinnamon

  4. 1 cup of water

For the cake:

  1. 1 1/2 cup all purpose flour

  2. 1/2 cup coconut flour

  3. 6 tbsp melted coconut oil, extra for greasing the pan

  4. 1/2 cup chopped up pecans, extra to use as topping (applied onto greased pan)

  5. 1 clementine (fresh, peeled, separated)

  6. 1/2 cup coconut sugar, and 1 tbsp extra for sprinkling onto the pan

  7. 1 tsp vanilla

  8. Pumpkin spices (1-2 tsp)

  9. 1 tsp baking powder

  10. 1/2 tsp baking soda

  11. 2 eggs

  12. 1 cup milk of choice

  13. 5 purees steamed clementines (with preserve)


Prepping the clementines (steaming):

  1. Place 5 clementines with peel in a pressure cooker / instant-pot

  2. Pressure steam in 1 cup water w/ a cinnamon stick with 1 tsp cinnamon for 10 mins

  3. When done let pressure naturally release and preserve the liquid

Making the cake:

  1. Grease the bundt pan and preheat oven to 375F

  2. Decorate with some fresh clementines and chopped up pecans (they should stick to the greased pan) and sprinkle some coconut sugar

  3. Combine wet and dry cake ingredients in separate bowls

  4. Add clementine puree to the wet ingredient bowl. Mix well

  5. Gradually mix dry ingredients with wet. Make sure mixed well before pouring into pan

  6. Pour into pan gently to preserve pan lining (clementines and nuts)

  7. Bake for 25 mins or until toothpick comes out dry

bottom of page