Gluten-Free Rhubarb Cake with Almonds and Polenta
This vegan, gluten-free rhubarb cake is rich, moist, and packed with flavor. It’s a sweet, spiced cake topped with tangy rhubarb pieces—a delicious balance of flavors!
Equipment
- 1 Round cake tin or springform, 20 cm / 8 inches diameter
Ingredients
Dry Ingredients
- 150 g sugar (I used birch sugar, but caster or brown sugar also works)
- 2 teaspoons ground flaxseed (acts as an egg replacer)
- 200 g ground almonds
- 180 g polenta
- 2 teaspoons baking powder
- 1 teaspoon vanilla powder (or 2 teaspoons of vanilla extract)
Wet Ingredients
- 2 large ripe bananas
- 150 ml neutral oil (I used rapeseed oil)
- 50 ml water
- 100 ml plain vegan yogurt
- 3 tablespoons almond butter (optional, adds richness and a slightly lighter texture)
- Zest of 1 large orange or 2 small ones (zest only)
Topping
- 300 g rhubarb
Instructions
- Heat your oven to 160° C (320° F).
- In a large mixing bowl, combine the dry ingredients (sugar, ground flaxseed, ground almonds, polenta, baking powder, and vanilla powder).
- Peel and mash the bananas in a separate bowl until smooth.Add the oil, water, yogurt, almond butter (if using), and orange zest. Mix well.
- Pour the wet ingredients into the bowl with the dry ingredients. Mix until just combined.
- Line the base and sides of your cake tin or springform with parchment paper or grease the sides with oil.Pour the batter into the prepared tin and spread it out evenly.
- Wash the rhubarb and trim the ends (no need to peel it).Cut into 1.2–1.6 inch (3–4 cm) pieces.
- Arrange the rhubarb pieces on top of the batter, pressing them gently halfway into the mixture.
- Place the cake on the middle rack and bake for about 60 minutes or until the top is golden brown and a toothpick comes out clean.
- Let the cake cool in the tin for 10–15 minutes before carefully removing it, as it might be crumbly when warm.Enjoy a slice while it’s still slightly warm, or let it sit for a day or two—just like a bundt cake, the flavors get even better!