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Baked vegan rhubarb almond cake garnished with fresh rose petals.
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5 from 1 vote

Vegan Rhubarb Rose Almond Cake Recipe

This moist almond cake is infused with the flavors of rose and rhubarb summoning the deliciousness of late spring. Perfect with a spot of tea!
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Dessert
Cuisine: Scandinavian
Keyword: rhubarb almond cake, norwegian rhubarb cake
Servings: 8 servings
Calories: 254kcal
Author: Kaity Farrell

Ingredients

Topping

  • 3-4 stalks rhubarb
  • 2 tablespoons maple syrup
  • 2 tablespoons sliced almonds

Cake

  • 1 teaspoon flax meal
  • 120 g coconut milk 1/2 cup
  • 140 g all purpose flour 1 cup, or white whole wheat/whole wheat pastry flour
  • 60 g almond meal 1/2 cup
  • 100 g granulated sugar 1/2 cupor whole cane sugar/coconut palm sugar
  • 1.5 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 85 g maple syrup 1/4 cup
  • 1 teaspoon rosewater
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract

Instructions

  • Preheat oven to 350˚F. Grease and flour a 10" round cake tin or baking dish. 
  • Cut rhubarb into roughly 2" long x 1/2" wide pieces. You may have to cut rhubarb in half or into quarters lengthwise first if the stalks are very thick. Let rhubarb pieces sit in a small bowl with 2 tablespoons of maple syrup while you prepare the cake batter. 
  • Whisk together flax meal and coconut milk until frothy and let sit.
  • Whisk together flour, almond meal, sugar, baking powder and salt in a separate bowl. 
  • Add oil, remaining maple syrup, rosewater, almond and vanilla extracts to the the coconut milk-flax meal mixture and whisk everything together. 
  • Add wet mixture to dry mixture and stir with rubber spatula to combine. Do not whisk and avoid over-mixing. 
  • Pour batter into prepared baking dish and spread evenly with a spatula. Arrange rhubarb pieces in any pattern you like or randomly. Shown here is a 3 rowed basket-weave/cross-hatch pattern. Sprinkle top with sliced almonds. 
  • Bake at 350˚F until golden brown and a toothpick inserted comes out clean, about 35-40 minutes. 
  • Let cake cool on a rack to room temperature before slicing. Top with fresh or dried edible rose petals to garnish before serving.

Notes

  • Store leftover cake in covered at room temperature for 2-3 days.

Nutrition

Serving: 1slice | Calories: 254kcal | Carbohydrates: 41g | Protein: 4g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 230mg | Potassium: 171mg | Fiber: 2g | Sugar: 23g | Vitamin A: 20IU | Vitamin C: 2mg | Calcium: 106mg | Iron: 2mg