The rhubarb-hibiscus compote and coconut whipped cream go so well with the fluffy buttery layers of this cake. In the Spring, offer this gorgeous, elegant cake with tea or coffee.
Ingredients
cake
- 2 cup almond milk or other non‐dairy milk
- 2 tsp apple cider vinegar
- 3 cup all‐purpose flour
- 3 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp fine sea salt
- 225 g / 1 cup / 2 sticks vegan butter softened
- 1 1/2 cup raw granulated sugar
- 2 tsp pure vanilla extract
- 180 g / about 1/2 a bunch trimmed washed & thinly sliced rhubarb
compote
- 550 g approx 1 1/2 bunches trimmed, washed & thinly sliced rhubarb
- 1 tsp dried hibiscus leaves brewed in 1/2 cup boiling water for 5 minutes
- zest & juice of 1 orange
- 1/2 cup raw granulated sugar
- 1 tsp vanilla extract
- pinch fine sea salt
coconut cream frosting
- 2 cans coconut cream or 3 cans coconut milk chilled in the fridge for at least 1 – 2 days, preferably longer to solidify the cream & separate it from the liquid
- 1 tsp vanilla extract
- the seeds from 1 vanilla pod or 1 tsp vanilla bean paste
- pinch fine sea salt
- 4–5 Tbsp raw granulated sugar
Instructions
cake
- Preheat the oven to 180°C / 350°F and grease and line two 20 cm / 8 inch round cake pans with baking paper on the bottom and sides.
- Pour the almond milk into a small dish or measuring jug, then add the apple cider vinegar. Give it a quick swirl and leave it to activate and become ‘buttermilk’ for around 10 minutes. Whisk together the all-purpose flour, baking powder, baking soda, and sea salt in a large mixing basin. Remove from the equation.
- Cream the softened butter in a large mixing bowl with an electric mixer or in a stand mixer with the paddle attachment until it is somewhat frothy and beaten, approximately 3 minutes. Add the sugar and vanilla extract and beat until mixed and fluffy, about 3 minutes. Now carefully add 1/3 of the flour mixture to the beaten butter while beating on low speed, then slowly add 1/2 of the milk combination, then another 1/3 of the flour mix, then the remaining milk mixture, and lastly the last 1/3 of the flour mix. Turn the mixer off when you’ve included the last amount of flour; don’t overmix the batter or it will be dense!
- Divide the batter evenly between the two prepared cake pans, then top with finely cut rhubarb. Bake the cakes for 45–60 minutes on the middle rack of the oven, or until a toothpick inserted in the center comes out clean. Remove the pans from the oven and cool thoroughly on a cooling rack before taking them from the tins and assembling. Prepare the compote and whipped coconut cream icing in the meantime.
compote
- Place all of the ingredients in a medium saucepan and cook over low to medium heat, stirring occasionally, until the rhubarb has softened and the compote is thick and jammy, not watery, about 15–20 minutes. Stir often to prevent the bottom from burning. Allow to cool before chilling and thickening in the refrigerator.
frosting
- Before beating the cream, chill a large mixing bowl in the freezer for 10 minutes to help it whip up and thicken. Scoop the firm cream from the top of the coconut cream/milk tins into the cold mixing basin, leaving the liquid half alone (save for smoothies etc.). Combine the vanilla essence, seeds, salt, and 4 tbsp sugar in a mixing bowl. Soft peaks should emerge after a few minutes of whisking. If you believe it needs more sugar, taste it and add more if necessary. Continue whisking until firm peaks form, then cool until the whipped cream has firmed up a little (this will make it easier to frost the cake).
assembly
- Make certain that all of your parts are cool (if any are warm the whipped cream will melt). Scoop roughly 2/3 cup (160ml) of the rhubarb & hibiscus compote onto the middle of one cake layer on a plate/cake stand, with the rhubarby top facing upwards. Spread the compote in an equal layer, leaving a 2 cm boundary around the edge to prevent it from overflowing. You’ll probably have some compote left over, which you can use for other things (like scones!). 1 cup whipped coconut cream frosting, piled on top of the compote and distributed evenly to cover the border Refrigerate for 15 minutes, or until the coconut cream has firmed up a little.
- Place the second cake layer on top of the first, with the bottom (non-rhubarby side) of the cake facing up so that you may frost a smooth surface. Chill for around half an hour after frosting the outside of the cake with a fine layer of coconut cream. To get a ‘naked cake’ look, I left the icing alone. If you want a thicker frosting, go ahead and do so; just make sure to refrigerate it for another half hour to set it.
- Serve! In warm, heated conditions, the frosting will melt, so keep it refrigerated until ready to serve. It will keep nicely out of the fridge for a day and then in the fridge for another 3–4 days if the temperature is on the colder side.
Source: The Floured Kitchen
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