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Rhubarb Almond Cake
Prep time
15 mins
Baking time
50 mins
Total time
1 hr 5 mins
 

Rhubarb and almond pair up beautifully in this plant-based vegan and gluten-free Rhubarb Almond Cake. A subtle hint of vanilla, cardamom and lemon zest add the necessary depth. This cake is sweetened with birch sugar, making it a suitable cake for all ages and diets.

Course: Dessert
Cuisine: European
Keyword: cake, rhubarb, spring dessert, spring dessert idea, vegan cake
Makes: 12 slices
Recipe created by: Jennifer Walter
  • 200 g birch sugar, plus an extra tablespoon
  • 170 g unsweetened apple sauce
  • Zest of 1 lemon
  • 2 vanille pods
  • 120 g almond butter
  • 245 g soy yoghurt
  • 150 ml oat milk
  • 135 g almond meal
  • 130 g buckwheat
  • 25 g arrowroot powder
  • 130 g rice flour
  • Pinch of salt
  • 1 tsp cardamom
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 500 g rhubarb
  • 3 handful of slices almond
  1. Preheat the oven to 180 degrees C and grease a round cake form (about 24cm diameter). Set aside. Cut the rhubarb stalks into small pieces, about 1-2 cm long. If the rhubarb stalks are wide, slice them in half lengthwise.

  2. Mix the birch sugar, apple sauce, lemon zest and almond butter together. Scrape out the vanilla and add to the mix. Add the soy yoghurt and combine well. Add the oat milk.

  3. In a new bowl, combine the almond meal, buckwheat, rice flour, chickpea flour, salt, cardamom and baking powder. Now mix the wet and dry mix together and pour half of the dough into the prepared cake form. Sprinkle half of the rhubarb pieces on top and cover with the remaining batter. Cover with the last rhubarb pieces and bake for about 45-50 minutes. Let the cake cool off before removing from the form.