Vegan Gluten-Free Rhubarb Cake
Ingredients
- 2 cups rhubarb
- 1/2 cup chopped strawberries
- 1 tsp arrowroot starch
- 1 tbsp coconut sugar
- 1 cup gf flour
- 1 cup almond flour
- 1/4 cup oat flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine salt
- 1 tsp cinnamon
- 1/2 cup coconut kefir
- 2 tbsp lemon juice
- 1/2 cup cashew milk
- 1 tbsp vanilla
- 1/2 cup vegan butter room temperature
- Scant 3/4 cup coconut sugar
- Heaping 1/4 cup sliced almonds
Preparation
Preheat oven to 355 degrees. Place parchment on base of 8 inch springform pan and grease with coconut oil.
Slice rhubarb and chop strawberries. Place in a medium sized bowl and sprinkle with sugar and arrowroot. Stir completely and set aside.
In a separate bowl, mix together the dry ingredients.
In another bowl, whisk together kefir, lemon juice, milk and vanilla.
Place vegan butter and sugar in a separate bowl and beat with an electric hand beater. Add in the milk mixture and beat again.
Add the wet mixture to the dry ingredients, stirring until all flour mixture has been absorbed. Scrape into the prepared pan. Tap pan several times to even out batter.
Top batter with rhubarb and strawberries, lightly pressing the fruit into the batter.
Place in oven for 25 minutes.
Gently remove from oven, scatter with sliced almonds and bake again for another 25-30 minutes.
