Rhubarb Almond Ginger Cake

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

Servings: 10
Time: 1 hr and 20 mins (Prep 20 mins)
Difficulty: Easy
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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
Ingredients:
1/2 cup coconut oil, softened but not liquid
2/3 cup coconut sugar
2 eggs
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

Instructions:

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.