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almond-lemon-and-rhubarb-cake-vegan 1a

Almond, Lemon and Rhubarb Cake

The perfect cake for afternoon tea. Sweet but sour rhubarb sits on top of a fluffy almond and lemon cake that is super easy to make and looks as impressive as it tastes.
Prep time: 15 minutes
Cook time: 45 minutes
8-12 servings
4.80 from 5 votes

Ingredients

For the cake

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

For the toppings

  • 3 sticks rhubarb
  • 2 tsp caster sugar

Instructions

  • Preheat the oven to 180°C.
  • In a bowl, stir the milk, cider vinegar, vanilla extract and light olive oil.
  • In a separate bowl, add the flour, sugar, baking powder, ground almonds, and lemon zest. Stir to combine.
  • Now add the liquid to the dry mix. Stir thoroughly to combine.
  • Pour the mixture into a lined, loose-bottomed cake tin.
  • Slice the rhubarb in half lengthways and then into approx 2-inch slices.
  • Add them to the top of the cake mix and press them down a little.
  • Sprinkle with sugar.
  • Now place into the oven to bake for roughly 40-45 minutes. Check it’s done by inserting a toothpick into the middle of the cake – if it comes out clean, it’s cooked.
  • Once baked, remove from the oven and allow to cool completely.
  • Keep cake in the fridge and enjoy.
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