Vegan Strawberry, Nectarine & Rhubarb Cake

With summer well and truly here it's never been a better time to whip a delicious dessert with fresh summer fruits. Spend some time in the kitchen this week and put together this warm and hearty Strawberry, Nectarine and Rhubarb cake. This vegan treat is the perfect way to start any day and the ideal treat to end every night. Topped wth flaked almonds and everyone's favourite summer fruits, this vegan Strawberry, Nectarine and Rhubarb Cake is a tasty crowd pleaser! Try your hand at this recipe and let us know how you get along! You can find more sugar-free recipes like this one and more over on our blog or check out Natvia’s archive of dessert videos over at Healthy Treats!

Ingredients

1 large nectarine, sliced

6 strawberries, sliced

1 large stick rhubarb, cut into small chunks

100 g oat flour

100 g ground almonds or almond flour

50 g Natvia natural sweetener

1 teaspoon baking powder

1 teaspoon bicarbonate of soda

200 mls almond or coconut milk

2 tablespoon coconut oil, melted

1 teaspoon apple cider or white wine vinegar

1 teaspoon vanilla extract

0.5 teaspoon almond extract

4 tablespoon flaked almonds

Method

Preheat the oven to 180 degrees and grease and line a 23cm loose-bottomed cake tin. Arrange the fruit to almost cover the base.
Mix together the flours, Natvia, baking powder and bicarbonate of soda in a bowl.
Whisk together the milk, melted coconut oil, vinegar, vanilla and almond extract then pour into the dry ingredients and mix to combine.
Spoon this over the fruit and spread out evenly. Bake in the oven for about 30-40 minutes until risen, golden and firm to the touch.
Leave to cool then turn out and cut into slices and enjoy!