Spice Rhubarb Cake with Almonds and Polenta
This vegan, gluten-free rhubarb cake is rich, moist, and flavorful. A sweet spice cake, topped with refreshing, sour rhubarb pieces.
You’ll need a round cake tin, 20cm diameter.
I used birch sugar, but you can also use caster sugar or brown sugar
large ripe bananas
I used rapeseed oil
plain vegan yogurt
optional, the cake will still taste great without, but will have a lighter consistency
Zest of 1 large orange
or of 2 small ones
Heat oven to 160° C (320° F).
Combine the dry ingredients.
Peel the bananas and mash them with a fork in a bowl.
Mix the remaining wet ingredients with the banana puree until you have a smooth paste.
Combine the dry with the wet ingredients.
Line your baking tin (also the sides - alternatively, grease the sides with oil). Pour the batter into the tin.
Trim the ends of the rhubarb and peel the stalks. Cut the stalks into pieces.
Decorate the batter to your liking with the rhubarb pieces. The top should be covered completely with rhubarb pieces. Press the rhubarb pieces gently into the batter (half-way through).
Bake on the middle rack for about 60 minutes, until the top is golden brown.
If you want to enjoy it still warm, be careful when removing the cake from the tin as the sides can be crumbly.
The cake will keep for 5 days in an airtight container.