A healthy dairy free rhubarb almond cake with spelt and almond flour, topped with plenty of rhubarb for a sturdy, picnic-ready spring coffee cake.
Course Dessert
Cuisine Vegetarian
Prep Time 10 minutesminutes
Cook Time 35 minutesminutes
Total Time 45 minutesminutes
Servings 1cake
Ingredients
200grams/ 1 1/2 cups light spelt flour
100grams/ 1 cup almond flour
2teaspoonsbaking powder
½teaspoonbaking soda
¼teaspoonsea salt
60grams/ 1/4 cup coconut oil
90grams/ 1/2 cup coconut sugar
2large eggs
125ml/ 1/2 cup nondairy milkoat, almond
1teaspoonapple cider vinegar
1vanilla bean*
2-3stalks rhubarbsliced on a diagonal
Instructions
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.
Notes
• 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.