Rhubarb-Almond Cake – Beyond Limits
Experience the versatility of this vegan Rhubarb-Almond Cake—perfect year-round and easily adaptable with apples, plums, or pears. Low sugar, high in protein from almonds, and gluten-free options...
Ingredients
- 250g Wholegrain Flour
- 100g Ground Almonds (or Almond Flour)
- 125g Vegan Butter
- 35g Raw Cane Sugar
- 30ml Soy Milk
- 800g Rhubarb (peeled)
- For the crumbles:
- 150g Wholegrain Flour
- 85g Vegan Butter
- 40g Raw Cane Sugar
- 40g Ground Almonds
- 40g Walnuts
- 20g Chopped Hazelnuts
- 1 Tsp Cinnamon
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