Almond Blueberry Rhubarb Cake with Frosting
Indulge in a moist and flavorful almond blueberry rhubarb cake, topped with a luscious frosting. Created using whole food plant-based ingredients like almonds, blueberries, and dates, this dairy-free and vegan dessert is a guilt-free treat that is free of oil, coconut, refined sugar, and white flour.
ingredients
- 2 cups whole wheat flour
- 1 cup almond flour
- 1 ½ cups almond milk
- 1 cup chopped dates
- 1 cup blueberries
- 1 cup rhubarb, diced
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ½ cup sliced almonds, for garnishFrosting:
- 1 cup raw cashews, soaked overnight
- ¼ cup maple syrup
- ½ cup almond milk
- 1 tablespoon lemon juice
steps
- 1.
Preheat the oven to 350°F (175°C) and line a 9-inch round cake pan with parchment paper.
- 2.
In a bowl, combine the whole wheat flour, almond flour, baking powder, baking soda, and salt. Mix well.
- 3.
In a blender, blend almond milk, dates, and vanilla extract until smooth. Add the wet mixture to the dry ingredients and mix until well combined.
- 4.
Fold in the blueberries and rhubarb, gently stirring until evenly distributed.
- 5.
Pour the batter into the prepared cake pan, spreading it evenly. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
- 6.
While the cake cools, prepare the frosting. In a blender, combine soaked cashews, maple syrup, almond milk, and lemon juice. Blend until smooth and creamy.
- 7.
Once the cake has cooled, frost the top with the prepared cashew frosting. Sprinkle sliced almonds on top for garnish.
- 8.
Slice and serve this delectable almond blueberry rhubarb cake as a delightful vegan dessert or a scrumptious afternoon treat.
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