- 1.25 cup Organic All Purpose Flour
- 1 cup Almond Flour
- 1 teaspoon Baking Powder
- 0.5 teaspoon Baking Soda
- 0.5 teaspoon Kosher Salt
- 0.75 cup, room temp. Almond Milk
- 0.75 cup Pure Cane Sugar
- 1/2 cup, melted Virgin Coconut Oil
- 1 Tablespoon Apple Cider Vinegar
- 1 teaspoon Vanilla/Almond Extract
- 1 Zest of 1 Organic Orange
- 0.3 cup Juice of 1 Organic Orange
- 5 stalks Organic Rhubarb
- 1 Tablespoon Pure Cane Sugar
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!
Preheat Your Oven to 350°F
Add Sugar To The Rhubarb
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.
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.
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.
Place both the cake pan and dish with the rhubarb into the oven on the middle rack and bake for 15 minutes at 350°F.
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 whatever 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!