Almond, Plum and Rhubarb Cake

Almond, Plum and Rhubarb Cake topped with flaked almonds, next to a bowl of almonds and sliced plums
  • 12 servings
  • 1 hour 10 minutes to prepare
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  • 250ml Almond Milk
  • 100g Almond Yorghurt
  • 150g Rhubarb
  • 3 Plums
  • 100g Coconut Oil
  • 275g Caster Sugar
  • 100g Ground Almonds
  • 2tbsp Flaked Almonds, toasted
  • 2 tsp Almond Extract
  • 300g Self-raising Flour
  • 1 tsb Baking Powder
  • 2 tbsp Demerara Sugar
  • 1 tbsp Plum Jam
  • 0.5 tsp Salt


1. Pre heat the oven to 180°C (fan)/400°F/ gas mark 6. Line the base of a 23cm loose bottomed fluted round cake tin with baking paper.

2 Cream together the coconut oil and 200g of caster sugar with an electric mixer.

3 Add the ground almonds and almond extract and mix well.

4 Sift the flour, baking powder and salt into the bowl. Mix well adding the almond milk bit by bit.

6 Spoon the mix into the prepared tin and level using the back of a spoon.

7 Sprinkle over the demerara sugar and bake for 45 mins. Allow to cool completely.

8 To make the topping, slice the rhubarb into 5cm long batons. Slice the plums in half, remove the stone and slice each half into 3 wedges.

9 Place the remaining 75g of caster sugar, plum jam and 2 tablespoons of water into a saucepan. Bring to the boil, reduce to a simmer and add the rhubarb and plums. Cover and simmer for 3-4 mins until the fruit is soft but still holding shape.

10 Remove the fruit and set aside to cool. Bring the syrup to the boil and reduce for 2-3 minutes then set to one side to cool.

11 To decorate the cake, spoon over the almond yoghurt, top with the fruit and pour over the syrup. Decorate with the toasted almonds and serve immediately.


Swap the rhubarb and plum topping for peaches and nectarines in the summer months and decorate with redcurrants for a seasonal twist.