A healthy dairy free rhubarb almond cake with spelt and almond flour, topped with plenty of the sweet-sour rhubarb that’s such a treat at the beginning of spring. It’s a really pretty coffee cake and sturdy enough that it can be easily transported for picnics or potlucks. Skip to the recipe →
Hi! It’s been a while! I’ve been working my butt off on my new website design (a full transfer & redesign) and it’s sucking up most of my time at the moment. Web design isn’t really my thing – more like something I’ve been forced to learn – so I’d rather be cooking, baking, and taking pictures of all the gorgeous spring produce that’s around right now.
I let things get away from me a bit here and haven’t posted anything new in two weeks but I think I’m getting into a bit of a groove with the new site so hopefully I can dedicate a little more time to recipe writing now. The new site will be good, though, and worth the wait. And frustrating, hah. It’s my least favourite thing about blogging.
So this cake – it’s a buttery almond base, totally dairy free, but I did use eggs. Sorry vegan readers. I do have a vegan rhubarb cake recipe and a hazelnut fig one that could be adapted if you don’t eat eggs, but after a bunch of tests, this one wasn’t working without.
Eggless, it has an unpleasant texture and kept falling due to the heavy rhubarb topping. I did try an upside down version but it had a strange taste.
With eggs, though, it’s a gem of a cake. Rich, not too sweet, and with a nice balance between the almond, rhubarb, and vanilla flavours. Some eagle eyed readers might notice what looks like refined sugar floating on top there; I forgot to add the vanilla to this particular cake, so I sprinkled the top with a packet of vanilla sugar that was floating around.
The crumb is soft and a touch dense, very much like a coffee cake, so you can pack it up and cart it just about anywhere. Perfect for parties and a good way to use up some rhubarb! I always seem to end up with more than I can reasonably use. Anyone else?
This vegan rhubarb streusel cake has been on rotation for the past little while, too, as it’s birthday season around here. That’s a yeasted cake though so if you’re not big on breads, give this almond cake a try instead. You won’t regret it. Make sure you read the method here as it’s a bit different from how I usually make my cakes!
Let’s connect! If you liked this recipe, make sure to leave a comment below, I love hearing from you! Tag me on instagram @occasionallyeggs and #occasionallyeggs so I can see what you’re making, and stay in touch via facebook, pinterest, and bloglovin.
- 200 grams / 1 1/2 cups light spelt flour
- 100 grams / 1 cup almond flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 60 grams / 1/4 cup coconut oil
- 90 grams / 1/2 cup coconut sugar
- 2 large eggs
- 125 ml / 1/2 cup nondairy milk, oat, almond
- 1 teaspoon apple cider vinegar
- 1 vanilla bean*
- 2-3 stalks rhubarb, sliced on a diagonal
- Preheat the oven to 180C / 350F and grease a 20cm / 8 inch springform pan with coconut oil.
- In a large bowl, sift together the spelt flour, almond flour, baking power, baking soda, and salt. Set aside.
- In a medium bowl, whisk together the coconut oil and coconut sugar until fully combined and slightly lightened in colour (you can also use electric beaters), about 3-4 minutes. Whisk in the eggs until incorporated, then add the milk, vinegar, and vanilla. Stir to fully combine.
- Add the milk mixture to the larger bowl and whisk gently until just combined. Don't overmix, spelt is sensitive. Pour the batter into the prepared pan, then top with the rhubarb in a spiral shape. Bake for 35-40 minutes, or until golden. Cool for ten minutes in the pan before removing the sides and cooling completely on a rack.
• Of course you don't have to add the rhubarb in a pattern, if you just throw it on it'll taste the same.
* I know vanilla is really expensive right now (I still have some from Christmas gifts) - it can be substituted for here with a 1/4 teaspoon of cardamom instead.