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.
Preheat the oven to 180°C (350°F) and grease a spring-form cake tin with coconut oil. Set aside.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
In another bowl, whisk the milk, maple syrup, lemon zest, lemon juice, and vanilla until combined. Slowly pour in the melted coconut oil while whisking to incorporate.
Pour the milk mixture into the large bowl with the flour mixture and gently whisk until just mixed. Do not over mix.
Pour the cake batter into the prepared cake form and shake gently to level the surface.
Top the cake with the rhubarb in any pattern (or lack thereof) you like.
Bake for 50-55 minutes, or until the cake is quite golden and a toothpick inserted into the centre comes out clean. It will be a dark colour due to the maple syrup or honey.
Cool the cake in the tin for 15 minutes before removing the sides and cooling fully on a rack before serving. It can be stored for 2-3 days in a sealed container, refrigerated if your house is very warm.