Along with the Coconut Lavender Ice Cream recipe I shared with you guys, I also made this rhubarb almond ginger cake for my mom’s birthday. It is a simple recipe to make and is healthier than you might’ve thought.
This is a moist and fluffy cake that has a mixture of the tartness from the rhubarb, the sweetness from the coconut sugar and the healthy addition of ginger. Instead of sour cream, I used Greek yogurt with great success.
Also very easy to make and clean up since it’s a one-bowl recipe! I love one bowl recipes.
Rhubarb Almond Ginger Cake
More of a coffee cake sort of dessert, this almond cake with rhubarb and ginger is so easy to make.
Adapted from: Rhubarb Almond Cake – Pastry Affair
1/2 cup coconut oil, softened but not liquid
2/3 cup coconut sugar
1 cup (225 g) Greek yogurt
1/2 ginger, peeled and cut into thin strands
1 tsp. vanilla extract
1 1/2 cups (180 g) all-purpose flour
1/2 cup (50 g) almond flour
1 1/2 tsp. baking powder
3 stalks of rhubarb, washed and chopped into small chunks
- Preheat oven to 175 °C (350 °F). Grease a 10-inch springform pan with butter or coconut oil.
- In a large bowl, beat the coconut oil and coconut sugar together until smooth. Mix in the eggs one at a time. Beat in the Greek yogurt, ginger, and vanilla extract until well combined. Slowly add in the flours and baking powder and mix on low speed.
- When finished with step 2, pour 1/2 of the batter into the pan and arrange 1/2 of the rhubarb pieces on top (I made concentric circles). Pour the remaining 1/2 of the batter and smooth it with a spatula. Add the remaining rhubarb pieces and gently push into the batter. Bake for 55 to 65 minutes, or until a toothpick inserted comes out clean. Let cool down in pan for 10 minutes before removing from pan and placing the cake on a cooling rack.
- Serve right away or keep at room temperature, covered, for a few days.