The Caker's Rhubarb & Cardamom Cake

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.

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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)

 

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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.
 
3. In the bowl of an electric stand mixer, combine the flour, coconut sugar, ground almonds, cardamom and baking powder.
 
4. Gradually add in the milk, vanilla extract and olive oil.
 
5. Finally, fold through the coconut yogurt.

6. Spoon the batter into the pan and spread out to the sides. Scatter over the rhubarb pieces and press them down lightly with a spoon.

7. Bake for approximately 40 minutes or until golden in colour, springy to the touch and a skewer inserted in the centre comes out clean.
 
8.Allow the cake to cool for 10 minutes before turning out onto a cooling rack.
 
9. In a bowl, swirl together 1⁄2 cup of cooled rhubarb compote with the 3⁄4 cup of coconut yogurt.
 
10. Once the cake is completely cool, top with the rhubarb and yogurt mixture, decorate with flowers if using, and serve immediately.
 
ENJOY!