Almond Lemon and Rhubarb Cake – Vegan

I’ve been making so many cakes recently! Thank goodness I’m living with my sister and her family so I have many mouths to eat them.

Today’s is a lovely almond and lemon cake topped with seasonal rhubarb and its so good – fluffy and moist at the same time and not too sweet. The rhubarb cooks perfectly on top (remember to slice it to make it thinner), becomes soft and is a nice little slightly sharp contrast to the sweet cake.

I love it with some creamy oatgurt in the afternoon or for breakfast.

I hope you love it as much as we do.

Much love, Niki xxx

I'd love to know if you made this recipe.

Use #RebelRecipes and tag @RebelRecipes

Info

 

  8-12 servings
  15 minutes preparation time
  45 minutes cook time

Ingredients

For the cake;

  • 300 ml almond milk
  • 1 tbsp cider vinegar
  • 1 tsp vanilla extract
  • 130ml light olive oil 
  • 245g self raising flour 
  • 125g ground almonds 
  • 115g caster sugar
  • Zest 1 lemon
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate

Topping 

  • 3 sticks rhubarb
  • 2 tsp caster sugar

Directions

  1. Preheat the oven to 180°C
  2. In a bowl, stir the milk, cider vinegar, vanilla and oil.
  3. In a separate bowl, add the flour, sugar, baking powder, ground almond, and lemon zest. Stir to combine.
  4. Now add in the liquid to the dry mix. Stir thoroughly to combine.
  5. Pour the mixture into a lined loose bottomed cake tin.
  6. Slice the rhubarb in half lengthways and then into aprox 2 inch slices, top the cake mix and press in a little.
  7. Sprinkle with sugar.
  8. Now place into the oven to bake for roughly 40-45 minutes or until the middle in cooked. Check by inserting a tooth pick into the middle – if it comes out clean it’s cooked.
  9. Once baked, remove from the oven and allow to cool completely.
  10. Keep cake in the fridge. 
  11.  

Thank you so much for following my blog and cooking my recipes!

Did you know that I have a new cookbook?

It's called Rebel Recipes and I'm so proud of it. If you like my recipes I know you'll love my cookbook - It took me over a year to develop (and years in the making) and it's packed with deliciously vibrant veg packed recipes!

rebel-recipes-book

Here's a sneak peak...

2 Comments

  1. Anya on May 3, 2021 at 3:58 am

    This cake is incredible! I’m so glad I gave you a follow on Instagram because now every day I see your recipes and they look sooo good and I’m inspired to make them. I saw this and immediately asked my mom to buy rhubarb, only to realize when I was in the middle of making it that I didn’t have self-rising flour. So I just used all purpose and added an extra 1 1/2 tsp baking powder, and it worked totally fine. OMG it came out delicious!!! So fluffy and the perfect amount of sweet, with an amazing tartness from the rhubarb. Definitely making this again!

    • Niki on May 4, 2021 at 4:54 pm

      Hi Anya
      Fantastic! And good tip with the flour.

      Sending love, Niki xxx

Leave a Comment





Recipe Tags: almonds cake lemon rhubarb

Subscribe

Subscribe and receive a free download of my SuperSix recipe book

Something went wrong. Please check your entries and try again.

The products, recommendations and 3rd party links on RebelRecipes.com are my genuine recommendations. I may be paid a commission if you purchase a book or product via a link on this site – it’s known as a referral fee or an affiliate commission. I only work with people, companies or brands who fit my ethos. I am a qualified health coach, but the recipes and articles on RebelRecipes.com should not be used to diagnose or treat a specific health or medical condition.