Rhubarb-Almond Cake – Beyond Limits

Recipes

Whenever I don’t know what to make, I come back to this recipe. This cake is filled with rhubarb, high in protein (thanks to almonds), and low in sugar.

This cake is vegan, but can be made gluten-free as well. It’s the perfect all-year-round-cake: Instead of rhubarb, you can also use apples, plums, or pears! The rhubarb (or any fruit you choose to make it with) blend perfectly with the almond-based dough and the crumbles on top.

Vegan Rhubarb-Almond Cake

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

Ingredients

250g Wholegrain Flour
100g Ground Almonds (or Almond Flour)
125g Vegan Butter
35g Raw Cane Sugar
30ml Soy Milk
800g Rhubarb (peeled)
For the crumbles:
150g Wholegrain Flour
85g Vegan Butter
40g Raw Cane Sugar
40g Ground Almonds
40g Walnuts
20g Chopped Hazelnuts
1 Tsp Cinnamon

Instructions

In a bowl, mix all ingredients for the base.
Roll the dough on parchment paper and transfer into a springform pan. The edges of the base should be about 3cm/1in high.
Put the springform into the fridge and let it sit while you cut the peeled rhubarb into pieces of about 1cm/ ½ inch.
Preheat oven to 180°C/356°F.
In another bowl, mix all the ingredients for the crumbles.
Transfer the rhubarb into the springform pan, then spread the crumbles on top.
Bake for about 45min.

Notes

This recipe contains about 75g of sugar in total, but feel free to add some more if you like. I barely eat any sweets at all, so I’m used to a very low amount of sugar.

If you don’t like rhubarb, simply replace it with other fruit! I love making it with prunes in summer, or with apples in winter. Just use what’s in season!

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I did my debut triathlon on a pink kid’s bike with training wheels at six years old. That’s where my love for the sport was born, but it took another decade until I figured out that I wanted to combine my passions for sports and writing.

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