After a beautiful and sunny long weekend in Zurich, I’m back to Istanbul. I always love coming home, not only because of my cats but because I enjoy the moments that allow me to process the past trip. I usually dive deep into work straight away, edit photos, write down thoughts, make lists of my favorite places and pursue ideas I’ve come across while wandering around. Not this time. This time I got really sick, the second I stepped foot into the taxi in Istanbul. Don’t you think it’s a funny coincidence. After we arrived in our flat, only 45 min later I felt like a truck has rolled over me. For the next three days I wasn’t capable of doing anything. The only hour I felt better, I decided to bake a vegan rhubarb almond cake. After that I went back to bed and didn’t do much for the next day or so.
So now that I’m slowly recovering I can’t wait to get back into editing my photos, writing a blog post about the beautiful hotel we stayed at and sharing a quick food guide to Zurich. One of the souvenirs I brought back (and when I say souvenirs I don’t mean touristy trinkets) from Zurich was a few stalks of rhubarb. In my hand luggage. Because for some absurd reason, I did not travel with check-in luggage. Which I always do when I travel to Europe because I usually fill more than half of it with food. So this time I had to make rather wise and deliberate choices of what to bring back to Istanbul with me. Rhubarb was any easy one. I love rhubarb. It’s one of my favorite spring produce and I couldn’t find it anywhere in Turkey. I also bought two big loaves of sourdough bread, spelt oats, puffed amaranth and two fairtrade t-shirts. I’d say that’s a pretty amazing shopping haul.
Now onto the vegan rhubarb almond cake. Rhubarb and almond flavor, just like cinnamon and apple or strawberries and vanilla are a match made in heaven. I already knew that I wanted to make a vegan almond cake with rhubarb before I even bought the rhubarb. I also wanted something quick and easy. However this I decided when I was lying stick in bed, fantasising about all the recipes I could make with my 5 stalks of rhubarb. Yes, I foolishly only brought back 5 stalks of rhubarb. Reasoning and logic weren’t my friends that weekend. But hey, better 5 stalks than no stalks. And better one rhubarb almond cake than no rhubarb almond cake. Although I love rhubarb so much by itself, I think it goes pretty well with strawberries. Baked rhubarb with fresh strawberries or baked rhubarb with roasted strawberries, both combinations are quite wonderful, especially when topped with coconut whip or powder.
Vegan Rhubarb Almond Cake with fresh Strawberries
- 2 cups / 200 g almond meal
- 1 cup / 115 g spelt flour, sifted
- 2 tsp baking powder
- pinch of salt
- ¾ cup / 150 g coconut sugar + 1 tbsp for sprinkling
- ½ cup / 100 g grape seed oil
- 1 lemon, zest and juice
- ⅔ cup almond mylk
- ½ tsp vanilla extract
- ½ tsp almond essence
- 3 rhubarb stalks, washed and trimmed
- ½ cup / 80 g fresh strawberry halves
- optional: coconut whip or powder
- Preheat oven to 180 °C / 350 °F.
- Grease and flour cake pan (7 inch / 18 cm) and set aside.
- Slice the rhubarb into chunks.
- In a medium bowl combine flour, almond meal, baking powder and salt. Mix well.
- In a large bowl combine oil, sugar lemon zest and juice, mylk, almond essence and vanilla. Stir well until fluffy.
- Add the flour mixture slowly to the wet ingredients and fold until well combined. Add ⅔ of the rhubarb and fold the rhubarb into the rest of the cake batter.
- Now add the cake batter to the cake pan and decorate the top with the remaining ⅓ of the rhubarb chunks. Sprinkle rhubarb pieces with 1 tbsp of coconut sugar.
- Bake cake for 35-40 min, check if cake is done by inserting a clean toothpick to the middle of the cake. If it comes out clean again, the cake is done.
- Let it cool and serve with fresh strawberries and whipped coconut cream or coconut powder