Moist Rhubarb Cake

Ingredients:

• 100 g coconut sugar

• 100 g vegan butter

• 150 g oat flour mixed with 1 tsp xanthan gum

• 100 g ground almonds or hazelnuts

• 1 tbsp cornstarch

• 1/2 tsp cinnamon

• 1/4 tsp cardamom

• 1 tsp baking powder

• 150 ml coconut milk or almond milk

Topping:

• 300 g Rhubarb, chopped cut into in 1 inch pieces

Crumble: Optional!

• 50 g oat flour

• 50 g ground almonds

• 5 tbsp almonds, chopped

• 50 g vegan butter

• 50 g sugar cane or chopped dates

Instructions:

1. Preheat the oven to 350F (180C).

2. In a mixer combine the sugar and butter.

3. Add the remaining ingredients for the batter and mix until well combined.

4. Transfer batter to a parchment lined 9x9 cake pan.

5. Add the chopped rhubarb and press gently.

6. In your mixer, combine crumble ingredients until the texture resembles wet sand. Spread evenly over the rhubarb.

7. Bake in the preheated oven for 50 minutes.

8. Test with toothpick and let cool before enjoying with a cup of coffee.