Rhubarb and Coconut Cream Cake

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Who wants cake? We all want cake! So here is a nice little summery treat using seasonal fruit to pack a delightful punch!

Ingredients for the cake

Dry ingredients:

220g Ground almonds

300g Buckwheat flour

2 tsp Bicarbonate of soda

Pinch of Salt

Wet Ingredients:

100ml Almond milk

1 tsp Vanilla essence

250g Runny honey or maple syrup

The water of one tin of chickpeas

For the toppings

50g Gooseberries

1 tbsp Honey or maple

2 Sticks of rhubarb

1 tbsp Honey or maple

250g Coconut cream

1 tsp Vanilla essence

Method

  1. Pre-heat the oven to 180C (Fan 160C) and line two small cake tins (roughly 18cm diameter.

  2. Mix the dry ingredients together in a large bowl.

  3. Whisk the wet ingredients together in a jug to combine them, then pour into the bowl with the dry ingredients.

  4. Stir well to make sure everything is mixed.

  5. Pour into the two tins, half of the mixture in each.

  6. Place in the oven for 40-45 minutes. Once cooked, remove from the oven and allow to cool on a rack.

  7. Whilst the cake is cooking, make the toppings. For the rhubarb compote, simply chop the rhubarb into cubes and place over a gentle heat with 1 tbsp honey or maple, keep stirring to ensure it doesn’t stick. Once soft, remove from the heat.

  8. Repeat the same process for the gooseberries to create a ‘jam’ like consistency.

  9. For the coconut cream, drain any liquid off and save to use in a curry or another recipe. Place the cream and vanilla in a clean bowl and using an electric whisk, beat until it becomes fluffy.

  10. Once the cake has fully cooled, cut it in half and spoon a layer of rhubarb in to the middle.

  11. Place the top of the cake back on and start to smooth the coconut cream over the top of the cake. Finish with a little more rhubarb and the gooseberry ‘jam’.

  12. Serve and enjoy!

Rhubarb and Coconut Cream Cake 2
Jodie McGregor