Veggie Inspired

healthy plant based recipes for the whole family

Coconut Clementine Mini Loaf Cakes

30 Comments

As an Amazon Associate I earn from qualifying purchases. Please see my Privacy Policy for more details.

Print Recipe Jump to Recipe

Coconut Clementine Mini Loaf Cakes – fresh, soft and moist, these mini loaf cakes are packed with citrus and coconut cream and are so simple to make. For ultimate flavor, FRESH juice is a must here!

Close up overhead view of an individual Coconut Clementine Mini Loaf Cake.

Clementines are one of our favorite foods. They are easy to peel, contain no seeds and they make the perfect snack…even on the go!

We love eating them plain, but since we always have so many clementines in the fridge, I thought I’d try to create something with them as well.

These mini loaf cakes turned out great!

They are bursting with citrus flavor and a hint of coconut (side note: take a taste of the liquid ingredients after mixing together – it tastes like a creamsicle…soo good!).

Make them for your Easter celebration or anytime you’re craving a treat!

Coconut Clementine Mini Loaf Cakes on a wooden board surrounded by shredded coconut.

Dessert Quick Bread

These mini loaf cakes are basically little quick breads, but with the optional icing, they really fit more in the dessert category.

However, you can leave off the icing and have something suitable for snack or even breakfast. It would go great with a cup of coffee or tea.

I’m warning you though, they are so good, you might find yourself wanting to eat a whole one yourself!

Use FRESH Juice

FRESH juice is a must here! It is so much more flavorful than store-bought. So don’t even think about subbing store bought orange juice…even the ones that say freshly squeezed….it’s not the same! And if you do it anyway, just know that the citrus flavor won’t be as pronounced.

I used a juicer and needed about 8 clementines. If you juice them by hand, you may need to use a few more as you likely won’t get as much juice from each one.

Coconut Clementine Mini Loaf Cakes dusted in powdered sugar.

Aquafaba As An Egg Replacer

They bake up nice and fluffy thanks to the miracle of aquafaba, the liquid from a can of chickpeas. I have tried many different egg substitutes in baking, but aquafaba is by far the best!

These mini loaf cakes are so soft and moist, but hold together perfectly. And they slice easily as well. The top crust has slightly crisp edges…divine!

More Easter Brunch Ideas:

A sliced Coconut Clementine Mini Loaf Cake surrounded by shredded coconut and clementine segments.

Optional Icing Indulgence

I dusted these babies with a bit of organic powdered sugar and then drizzled the citrus glaze over the top.

The first batch was eaten so fast (especially by my hubby!) that I knew we had a winner on our hands!

But, like I said earlier, these little citrus cakes will satisfy your craving for a little treat even without the optional icing.

Close up view of a slice of Coconut Clementine Mini Loaf Cake.

Coconut Clementine Mini Loaf Cakes

I hope you loved these Mini Loaf Cakes as much as we do! If you try them, please come back and leave me a message below with your feedback and star rating.

You can also find me on social media. Be sure to tag @veggie_inspired and #veggieinspired so I’m sure to see it.

Enjoy!

5 from 1 vote
Print
Coconut Clementine Mini Loaf Cakes
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
 
Coconut Clementine Mini Loaf Cakes - fresh, soft and moist, these mini loaf cakes are packed with citrus and coconut cream and are so simple to make. For ultimate flavor, FRESH juice is a must here!
Course: Brunch, Dessert, Snack
Cuisine: dairy free, oil free, vegan
Keyword: citrus cake, clementine cake, orange bread
Servings: 12 people
Calories: 223 kcal
Author: Jenn S.
Ingredients
Coconut Clementine Mini Loaf Cakes
  • 1 tbsp clementine zest
  • 1/2 cup clementine juice (juice from about 8-12 clementines, depending on whether you use a juicer or by hand. A juicerwill extract more juice from each one than you can by hand, but either way works. TIP: squeeze a little more (2 tbsp) juice than you will need for this bread to use in the glaze).
  • 1 cup coconut cream
  • 1 tbsp pure vanilla extract
  • 4 tbsp aquafaba (brine from a can of chickpeas)
  • 2 cups white whole wheat flour
  • 1 cup coconut sugar
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp sea salt
Clementine Glaze, optional
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Spray a mini loaf pan lightly with cooking spray and set aside.
  3. Whisk the clementine zest, juice, coconut cream, vanilla and aquafaba in a small bowl and set aside.
  4. In a medium mixing bowl, whisk together the flour, coconut sugar, baking soda, baking powder and salt.
  5. Pour the wet ingredients over the dry and mix until just combined.
  6. Pour or spoon the batter into the prepared mini loaf pans and bake 35-40 minutes until a toothpick comes out clean. Let the loaf cakes cool in the pan for 5-10 minutes before turning them out onto a wire cooling rack to continue cooling completely.
Clementine Glaze, optional
  1. Whisk together the powdered sugar and 2 tbsp clementine juice until smooth. Drizzle over the completely cooled loaf cakes.
Recipe Notes

Tip: Have leftover aquafaba? Freeze it in ice cube trays to use whenever you need it. Just defrost it fully first before using.

 

 

Nutrition Facts
Coconut Clementine Mini Loaf Cakes
Amount Per Serving
Calories 223 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 4g 20%
Sodium 184mg 8%
Potassium 198mg 6%
Total Carbohydrates 45g 15%
Dietary Fiber 4g 16%
Sugars 28g
Protein 3g 6%
Vitamin A 8%
Vitamin C 23%
Calcium 2%
Iron 5%
* Percent Daily Values are based on a 2000 calorie diet.


Love Citrus? You’ll love these recipes!

 

 

Comments

  3. Alisa Fleming says

    I love the ingredients you use for baking Jenn, they’re the ones I love using when I bake for myself! The citrus flavor will be perfect for cold season baking, too!

    Reply

    • Jenn S. says

      Thank you, Alisa! Baking definitely takes some trial and error for me, but there are a few ingredients that I always come back to every time because they truly do produce the most soft, fluffy, and moist baked goods. I hope you love this!

      Reply

    • Jenn S. says

      Yes, that lovely overnight oatmeal you made – yum!! This is like creamsicle bread! 🙂 We go through so many clementines.

      Reply

    • Jenn S. says

      Thanks, Bianca! They are super fresh and should definitely brighten up a dreary spring day (like we have been having!).

      Reply

    • Jenn S. says

      Thanks, Lucie! Yes, fresh juice is a must!! So much more flavorful! Hope you had a great weekend!

      Reply

  9. Natalie | Feasting on Fruit says

    Can I put in an order with the easter bunny just to bring me a big basket of mini Coconut Clementine loaves please!? Coconut and citrus are so incredible together, and those crispy muffin…err i mean loaf tops <3 I want, I want!

    Reply

    • Jenn S. says

      I might have some pull with the Easter Bunny! Let me see what I can do! 🙂 Thanks, Natalie!!

      Reply

  14. HOlly @ 3 Yummy Tummies says

    These mini loaves are adorable and sound delicious with the clementine and coconut!

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *


My name is Jenn. This is my blog where I share delicious plant based recipes for the whole family. I love to cook; I can read cookbooks like novels; and I enjoy experimenting in the kitchen by making standard American favorites healthier.

Read more...

Let’s Stay Connected!

AMAZON AFFILIATE DISCLOSURE

Jenn Sebestyen/Veggie Inspired is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

COPYRIGHT NOTICE

Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Jenn Sebestyen and Veggie Inspired with appropriate and specific direction to the original content.