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Ingredients

Almond Cake
1 + 1/4 cup Organic All Purpose Flour
1 cup Almond Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Kosher Salt
3/4, room temp. Almond Milk
3/4 cup Pure Cane Sugar
1/2 cup, melted Virgin Coconut Oil
1 tbsp Apple Cider Vinegar
1 tsp Vanilla/Almond Extract
1 Zest of 1 Organic Orange
or 1/3 cup of juice Juice of 1 Organic Orange
Rhubarb Topping
4-5 stalks Organic Rhubarb
1 tbsp Pure Cane Sugar

Vegan Almond Rhubarb Cake

Features:
    • 45 minutes
    • Serves 8
    • Medium

    Directions

    Spring has officially sprung when your grocery store finally sells Rhubarb! But act quickly, it comes and goes as fast as a sports car! It only appears briefly between April and May!

    After patiently (sorta) waiting for rhubarb I was elated to make this recipe and just in time for mother’s day!

    Of course it’s vegan because I hate wasting precious eggs, only have almond milk in the fridge and prefer to use coconut oil over butter any day!

    This cake is the perfect balance between sweet and tart. Adding strawberries is also a great idea but I was going for that stripe-y pattern.

    Also, if you are gluten free, simply opt out the AP flour for all Almond flour or any other gluten free flour alternative!

    Steps

    1
    Done

    Preheat Your Oven to 350F

    If your rhubarb stalks have leaves attached, cut them off, throw them into the trash and rinse the rhubarb well. Did you know the rhubarb leaves are poisonous? Cray, I know.

    Cut the rhubarb into thirds and place into a baking dish with 1 tbsp of sugar and set aside.

    2
    Done

    Combine Dry Cake Ingredients

    In a bowl, combine all of the dry ingredients and mix well with a fork or whisk.

    About the almond flour - I use 1 cup of raw, whole almonds and pulse them a few times in the food processor until I have a flour like consistency. I also don't over process them as I prefer a bit more texture in my cake.

    3
    Done

    Mix Wet Ingredients

    In another and larger bowl, combine the almond milk, sugar and coconut oil and mix with a whisk until combined.

    Next, add the apple cider vinegar and vanilla or almond extract. If you really want to enhance the almond flavor, I recommend using almond extract. You can also use vanilla paste, that is what I am currently using.

    Lastly, add the zest of one orange and add the juice as well. It should be 1/3 cup of orange juice.

    4
    Done

    Add Dry to Wet Ingredients

    Add the dry ingredients to the bowl with the wet in either two batches or all at once, if you're living on the edge!

    Use your whisk to slowly combined the two. Towards the end of the mixing process, I like to use a rubber spatular to make sure any dry bits that might be stuck to the bottom or sides of the bowl are also incorporated.

    Next, grab your cake pan or pie dish and grease with 1 tbsp of coconut oil. Pour the cake batter into the cake pan and even out the top with the rubber spatular or a spoon.

    5
    Done

    Bake

    Place both the cake pan and dish with the rhubarb into the oven on the middle rack and bake for 15 minutes.

    After 15 minutes, remove both the cake and rhubarb dish from the oven and carefully place the rhubarb strips on top of the cake creating whaterever pattern you desire. I had to cut some of my rhubarb strips to make them fit. Tip: Use tongs to move the rhubarb to your cutting board or cake as they are hot!

    Once all of the rhubarb has been added on top of the cake, bake for another 15-20 minutes or until a toothpick comes out clean.

    Note that the top layer of the cake will be a bit 'wet' due to the moisture in the rhubarb transferring onto that top layer of the cake, so be sure to stick the toothpick all the way in or on a rhubarb free corner if you are unsure if the cake is done.

    Now, decorate the cake as you please (I used chopped pistachio nuts) and devour!

    Enjoy!

    Joni

    Hi guys, so glad you are here! My food blog is about healthy, colorful, and easy recipes. I grew up in Germany and have been in the states for over 12 years now. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on Instagram and Twitter via @foodbyjonister. Happy cooking and eating!

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