The story behind that moist and crunchy rhubarb-almond cake recipe was a bit different than usually. I ended up baking it while I was doing my gluten and wheat free challenge for the nutritionist studies. I was visiting my parents and wanted to bake smth delicious. As I could not do anything with cream cheese, wheat flour or butter, I had to come up with something else.
And here it is: moist milk free and wheat flour free vegan rhubarb-mango cake with crispy almond topping. It is a big bonus that it is vegan as my brother is vegan, so he could it it as well :). And actually it is easy-to-make. For me the hardest part was to peel and chop the rhubarbs, but I asked my brother to help with that, and I was lucky as he agreed :).
Recipe
Rhubarb-mango layer ingredients:
- 200g rhubarb
- 120 g mango (can be frozen but melt before using)
- 2 tsp cinnamon
- 20 sugar
Moist batter ingredients:
Dry ingredients:
- 150 g oat flour
- 140 g gluten free flour
- 110 g sugar
- 1 tsp corn or potato starch
- 3 tsp baking powder
- 4 tbls of shredded coconut (to have some fat and protein inside the carbohydrate rich batter)
- 0,5 tsp salt
Wet ingredients:
- 100 g coconut oil
- 120 g unsweetened vegan youghurt (soy or coconut) (room temperature)
- 120 ml vegan milk (oat or coconut) (room temperature)
- 2 tsp vanilla paste or extract
Almond topping ingredients:
- 60 g almond slices
- 30 g shredded coconut (optional)
- 50 g coconut oil
- 40 g sugar
Instructions
- Slice the rhubarb and mango into small pieces, put into a bowl and add sugar and cinnamon.
- In another bowl, mix together dry ingredients.
- In the third bowl, mix together wet ingredients. If coconut oil is not in liquid state, then melt it before adding.
- Add the batter into a baking pan, cover with rhubarb-mango mix and tap the rhubarb and mango pieces into the cake.
- Bake it 20 min in 180 degrees pre-heated oven.
- In the meantime, prepare the almond topping. Heat the sugar with coconut oil on a cooking pan, add almond slices and shredded coconut, stir and heat until almond is with golden colour. Do it all rather before you take out the cake from the oven.
- If you have baked the cake 20 min, take it out, cover with almond topping and put it back to the oven and bake another 20 min.
- After the cake is ready, let it cool approximately 10 min inside the baking pan. After 10 min you can take it out and enjoy the cake even when it is not copletely cooled.
