Vegan apple rhubarb cardamom cake made with
vanilla bean COYO and topped with rhubarb compote.
INGREDIENTS
For the cake
- 250g spelt flour
- 180g coconut sugar
- 125g ground almonds
- 3 tsp ground cardamom
- 2 tsp baking powder
- 140ml almond or coconut milk
- 1 tsp vanilla extract
- 140g rice bran oil
- 1/2 cup vanilla bean COYO yogurt
- 1 large green apple, unpeeled, cored and chopped into 1cm cubes
- 2 stems of rhubarb, washed and cut into 1cm chunks
For the rhubarb compote
- 2 stems of rhubarb, washed and cut into 1cm chunks
- 1 tbsp fresh orange juice
- 1 tbsp coconut sugar
To serve
- 3/4 cup vanilla bean COYO
METHOD
- First, make the rhubarb compote. Combine all ingredients in a saucepan. Bring to a boil over medium heat, stirring occasionally. Continue to gently simmer for about 5 minutes until soft and falling apart. Remove from the heat and set aside to cool.
- Preheat the oven to 170ºC fan bake. Line a 22cm tin with baking paper.
- In the bowl of an electric stand mixer, combine the flour, coconut sugar, ground almonds, cardamom and baking powder.
- Gradually add in the almond/coconut milk, vanilla and oil.
- Finally fold through the COYO.
- Spoon the batter into the tin and spread out to the sides. Scatter over the apple and rhubarb pieces and press them down lightly with the back of a spoon.
- Bake for approximately 40 minutes or until golden in colour, springy to the touch and a skewer inserted in the centre comes out clean.
- Allow the cake to cool for 10 minutes before turning out onto a cooling rack.
- In a bowl, swirl together ½ cup of cooled rhubarb compote with ¾ cup of COYO.
- Top the cooled cake with the rhubarb yogurt mixture and serve immediately!
- Refrigerate in an airtight container for up to three.
Recipe: The Caker
thecaker.co.nz
