Vegan Strawberry, Nectarine & Rhubarb Cake
Ingredients
1 large nectarine, sliced
6 strawberries, sliced
1 large stick rhubarb, cut into small chunks
100 g oat flour
100 g ground almonds or almond flour
50 g Natvia natural sweetener
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
200 mls almond or coconut milk
2 tablespoon coconut oil, melted
1 teaspoon apple cider or white wine vinegar
1 teaspoon vanilla extract
0.5 teaspoon almond extract
4 tablespoon flaked almonds
Method
- Preheat the oven to 180 degrees and grease and line a 23cm loose-bottomed cake tin. Arrange the fruit to almost cover the base.
- Mix together the flours, Natvia, baking powder and bicarbonate of soda in a bowl.
- Whisk together the milk, melted coconut oil, vinegar, vanilla and almond extract then pour into the dry ingredients and mix to combine.
- Spoon this over the fruit and spread out evenly. Bake in the oven for about 30-40 minutes until risen, golden and firm to the touch.
- Leave to cool then turn out and cut into slices and enjoy!
