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.
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.
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.
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.