This is a cake to win hearts. Great for a pudding, add some fresh lactose-free cream or a dollop of lactose- or dairy-free yoghurt – which lend themselves well to the slight tartness from the rhubarb.
70g ground almonds
50g brown rice flour
2 tsp baking soda
1/2 tsp bicarbonate of soda
1/2 tsp sea salt
150g brown sugar
120ml extra virgin olive oil
1 tsp pure vanilla extract
150g rhubarb, chopped
For the vegan ‘buttermilk’
120ml almond milk
1/2 tsp apple cider vinegar
Preheat the oven to 180°C (gas 4), line an 8-inch cake tin with baking parchment and grease with a little coconut oil.
First, make the vegan buttermilk by combining the almond milk with the vinegar; leave for 5 minutes.
In a large bowl, lightly whisk together the polenta, ground almonds, flour, baking powder, bicarbonate of soda and salt. In another bowl, combine the sugar, olive oil, vegan buttermilk, eggs and vanilla. Pour the wet ingredients over the dry and gently fold a couple of times. Coat the chopped rhubarb in a little extra flour to prevent sinking, and fold into the mixture until the streaks of flour just disappear.
Spoon the batter into the cake tin and bake for 40–45 minutes or until risen and firm to the touch. Allow to cool in the tin for 10 minutes or so before removing.
Because of the rhubarb, this cake stays fairly moist and is best eaten quickly.