This elegant cake is perfect for a special occasion. The light, fluffy sponge cake is layered with a creamy rhubarb filling and then finished with a simple frosting. It is a stunning way to finish any meal.
Rhubarb and Lemon Layer Cake [Vegan]
For the Cake:
- 3 cups white flour
- 2 cups sugar
- 5 teaspoons baking powder
- 2 teaspoons vanilla essence
- 2 teaspoons apple cider vinegar
- 1/4 teaspoon salt
- 1/2 cup olive oil
- 2 cups non-dairy milk
- 1 lemon, zested
For the Filling:
- 1 can coconut milk (refrigerated)
- 1 1/2 stalks rhubarb
- 1/4 teaspoons vanilla essence
- 1/4 teaspoons ground pink peppercorn or to taste
- 1 tablespoon xylitol
- 1 tablespoon arrowroot
- A pinch of salt
- 2-4 raspberries
For the Frosting:
- 1 cup coconut yogurt, whipped
- A pinch of ground pink peppercorn
Take all the dry ingredients for the cake (flour, sugar, baking powder and salt) and mix them well in a large bowl.
Cover with water and lemon zest and gently combine all ingredients well. The more gently you fold the wet ingredients into the dry ingredients, the less rounded the top of your cakes will be.
When the batter is ready, spread it evenly across the four cake forms, place in the preheated oven and cook for approximately 35 min or until fully baked through (do stick test).
Once cooked, let the cake layers cool down for about 10 min, then remove from tins and leave on a rack. Let them cool completely before starting to assemble the layered cake.Whilst the cake is cooking prepare the filling and the icing.
For the filling, rinse the rhubarb and peel off the hardest bits.
Cut them into small pieces.
Scoop out the coconut cream and place it in a bowl, leaving the water inside the can.
Stir the arrowroot in with the coconut cream.
Add a tablespoon or so of the leftover coconut water until you have the consistency you want (it should be creamy, but not hard or too runny).
In a small saucepan heat the rhubarb (plus the raspberries) with the xylitol and the salt while it stirring for a couple of minutes.
Add the coconut cream and arrowroot and bring to a gentle boil over a low flame.
Next stir in the vanilla. Turn the flame off and leave it to cool completely.
The creamy compote should be firm enough so the filling stays in the cake and isn't too runny. You can reheat and add a bit more dissolved arrowroot if need be.
- For frosting, whip the yogurt, adding a bit of ground pink peppercorn for flavor and texture.
- Layer the rhubarb filling in between each portion of cake and then frost it.