Rhubarb Almond Strawberry Cake
Ingredients
Rhubarb and strawberries
- 2 cups rhubarb sliced into 0.4-inch pieces (approx. 3 stalks)
- 1/2 cup strawberries diced (or sub more rhubarb)
- 1 1/2 tbsp sugar
- 1 tsp cornstarch or flour
Dough
- 2 1/4 cups all-purpose or spelt flour
- 2 tsp baking powder
- 1/2 tsp baking soda (or sub 1 tsp more baking powder)
- 3/4 cup + 2 tbsp sugar
- 1/2 cup vegan butter softened (or margarine or coconut oil)
- 1/2 cup non-dairy yogurt
- 1/2 cup non-dairy milk
- 2 tbsp lemon juice ~1/2 lemon freshly squeezed (or 1 tbsp apple cider vinegar)
- 2 tsp vanilla extract
Almond topping
- 1/4 cup vegan butter or margarine or coconut oil
- 1/4 cup sugar
- 1/2 cup slivered almonds
Preparation
Preheat oven to 356ºF (180ºC). Grease sides of 9-inch springform pan and line the bottom with parchment paper.
Toss together the rhubarb and 1.5 tbsp of sugar in a small bowl.
In another bowl, toss the strawberries with 1 tsp of cornstarch and set aside.
In a mixing bowl, whisk together the flour, baking powder, and baking soda.
Mix together vegan butter and sugar until creamy, using an electric hand mixer.
Mix in the non-dairy milk, yogurt, lemon juice, and vanilla extract.
Add dry ingredients to the wet, and mix until just combined.
Add the batter into the prepared pan, then gently tap the pan a few times on the counter to level out the top.
Spread the rhubarb and strawberries on top and press into the batter.
Bake for 30 minutes. If you skip the almond topping, bake the cake for 50-60 minutes in total.
After 25 minutes, prepare the almond topping by slowly melting the vegan butter and sugar in a saucepan, then stir in the almonds.
Open the oven and spread the almond mixture over the cake.
Bake for another 20-30 minutes, until a skewer comes out clean.
Let cool for 15 minutes, then remove the cake from the pan to cool.
