The birthday celebrations continue! We’ve been celebrating our 18th Birthday this week and it’s been quite the excuse to eat as much cake as physically possible. We’ve teamed up with the incredible Jordan from The Caker to share with you the recipe for her divine Rhubarb & Cardamom cake.
The Caker Rhubarb & Cardamom Cake, image by James Lowe.
This vegan and refined sugar free cake is the kind you can eat for breakfast and not feel an ounce of guilt because instead of icing it’s topped with coconut yogurt rippled with pastel pink rhubarb. The rhubarb is beautifully tart and works wonderfully with the cardamom, but you can use any spice you like
Serves 10
FOR THE COMPOTE
2 stems of rhubarb, washed and cut into 1cm / 1/2″ chunks
1 tbsp orange juice
1 tbsp coconut sugar
FOR THE CAKE
200g (7.1oz) spelt or regular flour
150g (5.3oz) coconut sugar
100g (3.5oz) ground almonds
3 tsp ground cardamom
2 tsp baking powder
1/2 cup almond or coconut milk
1 tsp vanilla extract
1/2 cup light olive oil
1⁄2 cup unsweetened coconut yogurt
2 stems of rhubarb, washed and cut into 1cm / 1/2″ chunks
FOR THE TOPPING
3⁄4 cup unsweetened coconut yogurt
FOR THE DECORATIONS
Fresh flowers (optional)
The Caker Rhubarb & Cardamom Cake, image by James Lowe.
DIRECTIONS
1. First, make the rhubarb compote. Combine all the ingredients in a saucepan. Bring to a boil over a medium heat, stirring occasionally. Continue
to gently simmer for about five minutes until the rhubarb is soft and falling apart. Remove from the heat and set aside to cool.
2. Preheat the oven to 170°C / 340°F on fan bake. Line a 20cm / 8″ cake pan with baking paper.
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