Rhubarb Blackberry Cake (Dairy-free)

This summer cake is light, sweet and moist. It’s perfect to take on a picnic. I make it dairy free using coconut oil and almond milk, but you can use butter and whole milk if you don’t need it to be dairy-free.  The rhubarb from our yard and blackberries are a nice combination. The cake also works with other seasonal fruit. You can use strawberries, raspberries, peaches, blueberries, plums or pears or a combination of them. My family likes this cake served plain so they can enjoy the crunchy sugar topping, but feel free to top it with whipped cream or ice cream if your prefer.

Rhubarb Blackberry Cake
1 c. soft coconut oil (I like Spectrum brand)
2 c. sugar
4 large eggs
1-1/2 tsp. orange zest
1 Tbsp. orange juice
2-3/4 c. flour
2 tsp. baking powder
1/2 tsp. kosher salt
1/4 tsp. ground cinnamon
1/4 tsp. freshly ground cardamom
1/4 tsp. freshly grated nutmeg
1 c. almond milk
1 tsp. vanilla extract
1 drop almond extract (optional)
1-1/2 c. chopped rhubarb
1 (6 oz.) pkg. fresh blackberries or more to taste
1 tsp. flour
2 Tbsp. Demerara or turbinado sugar

Preheat oven to 350 degrees. Spray a 9×13 metal baking pan then line with parchment. In a mixing bowl beat coconut oil and sugar until mixed well, about 2 minutes. Add eggs one at a time and beat 2 minutes until light and fluffy. Add orange zest and juice. Mix well. In a separate bowl sift together dry ingredients and spices. Add to wet ingredients alternately with milk. Add extracts. Mix. Fold in rhubarb. Toss blackberries with 1 tsp. flour and fold into cake batter. Pour into prepared pan. Bake for 20 minutes, rotate the pan then sprinkle the top with Demerara sugar and bake another 12-15 minutes or until an inserted toothpick comes out clean. Cool on rack. Serves 10-12.

  

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This entry was posted in Cakes, Dairy-free, Desserts, Fruit. Bookmark the permalink.

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