Clementine Fudge Cake

December 24th, 2012

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Happy Holidays, everyone! To celebrate, here’s a fudge cake made with black beans and studded with the fruit of the season – the sweet clementine.

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I also came across a star fruit and thought it looked festive enough to accompany the clementines. If you’ve never tried one, it’s both sweet and tart, and somewhere between an apple and a persimmon.

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This cake is a bit like a brownie, but also a lot like fudge – full of rich and creamy chocolate flavour. We like it much better after refrigeration, although it doesn’t technically need to be refrigerated. Somehow, the cool makes the taste and texture more unified.
We’re busy with the book, on the intense recipe editing stage right now, but also taking some time to enjoy the festivities.
Hope your holidays are peaceful.

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Clementine Fudge Cake
(makes one 8″ x 8″ / 20cm x 20cm cake)

about 5 clementines – divided
2/3 cup coconut sugar – divided
3 tablespoons chia seeds
1/2 tablespoon vanilla extract
1/2 cup hazelnuts
1/4 cup chocolate chips – I used vegan mini-chips
1 cup cooked black beans
2 tablespoons sesame tahini or another nut butter
1/4 cup cocoa powder
1/2 tablespoon coconut oil
1/4 heaping cup (50g / 3/4 oz) brown rice flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 ripe starfruit – optional

1. Preheat oven to 350 F. Place the hazelnuts on a baking tray, roast for 7-10 minutes. Let cool, rub with a kitchen towel to remove the skins. Pulse in a food processor into medium sized pieces and set aside.
2. In a high speed blender, combine 2 peeled clementines, 1/3 cup of sugar, chia seeds and vanilla extract, blending until smooth. Set aside.
3. In a food processor, grind the chocolate chips into small pieces. Add the black beans, tahini, cocoa powder, coconut oil and the remaining 1/3 cup of sugar and blend to combine thoroughly. With the machine still running, start to pour the clementine mixture into the bean mixture, blend until smooth. Add the brown rice flour, baking powder and soda, mix to incorporate.
4. Transfer the dough into a mixing bowl, add the chopped hazelnuts and work them in. Line a baking pan with parchment paper, spoon the dough into the pan and smooth it with a wet spoon into an even layer. Slice the remaining clementines and arrange them on top, pressing them into the dough gently. Slice the starfruit (if using) and arrange on top in the same manner.
5. Bake at 350 F for 30-35 minutes. Let cool completely before slicing. Let cool before serving or refrigerate for better flavour.

Tags: chocolate, clementines, fudge, gluten free, recipe, vegan

  • Amy says:

    This cake sounds delicious and it is so festive and beautiful! I love using citrus this time of the year :)!

  • { aggie } says:

    So glad you’ve discovered starfruit! It’s a native fruit here in Malaysia. Isn’t it pretty? ;)

  • Tina says:

    Such interesting recipe and the cake looks gorgeous.

  • Zenkaruna says:

    Je te nomine pour les Versatile Blogger Awards car j’aime ce que tu fais ! Les règles sont ici :

    S’il te plaît, joue le jeu :)

  • This cake is just beautiful! I haven’t been able to get enough of chocolate and oranges together lately, and this looks like a wonderful way to combine the flavors

  • jo says:

    You are a great inspiration thank you so much

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  • Dawn says:

    I finally got around to making this and it was delicious, thank you for sharing the recipe. It will definitely be my go to for a healthier brownie!

  • This looks AMAZING. We have a Gluten- and Dairy-Free Almond Orange Cake on but adding chocolate to it is something you’re inspiring us to try!


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