This vegan lemon rhubarb cake is perfect for spring - light, full of fruit, sweet and slightly tart. Made with whole grain spelt flour, coconut oil, and maple syrup, it's a slightly healthier cake.
Heat the oven to 350F/180C and grease a cake tin.*
Sift the flour, baking soda, baking powder, and salt into a large bowl.
In another bowl, combine the remaining ingredients. Add this to the flour mixture and whisk to fully combine. Pour into the prepared cake tin and top with pieces of rhubarb.
Bake for 50-55 minutes, or until a toothpick inserted in the centre comes out clean.
Notes
1. I know a 3/4 cup of maple syrup seems like a lot, but it's a friggin cake. Embrace it.
2. I used a tall 6-inch tin, but you can also use two smaller ones, or a bundt pan, or whatever. Just check it at around 45-50 minutes to see if it's done or not.