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Food & Wine July 6, 2018

THE CAKER X COYO CAKE

Vegan apple rhubarb cardamom cake made with
vanilla bean COYO and topped with rhubarb compote.

 

INGREDIENTS

For the cake

  • 250g spelt flour
  • 180g coconut sugar
  • 125g ground almonds
  • 3 tsp ground cardamom
  • 2 tsp baking powder
  • 140ml almond or coconut milk
  • 1 tsp vanilla extract
  • 140g rice bran oil
  • 1/2 cup vanilla bean COYO yogurt
  • 1 large green apple, unpeeled, cored and chopped into 1cm cubes
  • 2 stems of rhubarb, washed and cut into 1cm chunks

For the rhubarb compote

  • 2 stems of rhubarb, washed and cut into 1cm chunks
  • 1 tbsp fresh orange juice
  • 1 tbsp coconut sugar

To serve

  • 3/4 cup vanilla bean COYO

 

METHOD
  1. First, make the rhubarb compote. Combine all ingredients in a saucepan. Bring to a boil over medium heat, stirring occasionally. Continue to gently simmer for about 5 minutes until soft and falling apart. Remove from the heat and set aside to cool.
  2. Preheat the oven to 170ºC fan bake. Line a 22cm tin with baking paper.
  3. In the bowl of an electric stand mixer, combine the flour, coconut sugar, ground almonds, cardamom and baking powder.
  4. Gradually add in the almond/coconut milk, vanilla and oil.
  5. Finally fold through the COYO.
  6. Spoon the batter into the tin and spread out to the sides. Scatter over the apple and rhubarb pieces and press them down lightly with the back of a spoon.
  7. Bake for approximately 40 minutes or until golden in colour, springy to the touch and a skewer inserted in the centre comes out clean.
  8. Allow the cake to cool for 10 minutes before turning out onto a cooling rack.
  9. In a bowl, swirl together ½ cup of cooled rhubarb compote with ¾ cup of COYO.
  10. Top the cooled cake with the rhubarb yogurt mixture and serve immediately!
  11. Refrigerate in an airtight container for up to three.

 


Recipe: The Caker
thecaker.co.nz

 

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