Olive Oil Yogurt Cake with Roasted Rhubarb

A simple vegan olive oil yogurt cake with maple syrup and vanilla. Topped with maple vanilla roasted rhubarb. A light and fresh spring dessert.

“The real things haven’t changed. It is still best to be honest and truthful; to make the most of what we have; to be happy with simple pleasures; and have courage when things go wrong.”

― Laura Ingalls Wilder

I keep a pinterest board full of quotes and sayings that I like. I’ve been doing it for years now and I always go back to it every now and then to scroll through. I try to note excerpts and quotes from books that I’m reading too, but they can be easily forgotten and well, lately all I’ve been reading is cookbooks. I’m definitely someone who needs reassurance, and in most of these passages and sayings I get a sense of not being alone. I find comfort in knowing that others before me have felt what I’m feeling and that, for the most part, we are all very much the same. I love this quote so much these days, I’ve been bringing myself back to it time and time again. There is so much that has changed in my 31 years around the sun, people are busy being busy and there are a million different things calling our attention all at once. But really, at the root of every day, those real things are still the same. So today here’s to finding happiness in the simple pleasures, like a good book and a slice of cake.

A simple vegan olive oil yogurt cake with maple syrup and vanilla. Topped with maple vanilla roasted rhubarb. A light and fresh spring dessert.A simple vegan olive oil yogurt cake with maple syrup and vanilla. Topped with maple vanilla roasted rhubarb. A light and fresh spring dessert.A simple vegan olive oil yogurt cake with maple syrup and vanilla. Topped with maple vanilla roasted rhubarb. A light and fresh spring dessert.A simple vegan olive oil yogurt cake with maple syrup and vanilla. Topped with maple vanilla roasted rhubarb. A light and fresh spring dessert.


OLIVE OIL YOGURT CAKE WITH ROASTED RHUBARB

I’ve started the habit of having cake in the house. I can’t really say anyone around here is disappointed in that. Something about a bundt cake makes it all the more casual and easily passed off as breakfast. This simple yogurt cake is an easy dump-and-stir recipe and can be dolloped with yogurt and fruit to be enjoyed anytime of day. I’ve served it here with roasted rhubarb because it’s finally the season up here but any seasonal fruit would be nice. 

Those simple pleasures.

Ingredients

Cake

1 cup ground almonds (almond meal)
1 + 1/2 cups light spelt flour (or unbleached all purpose)
1 tablespoon baking powder
1/2 teaspoon baking soda
1 cup all natural, full fat yogurt (plant based or other)
1/2 cup olive oil
1/2 cup maple syrup
1/2 tablespoon vanilla extract
1/2 teaspoon sea salt
3 tablespoons lemon juice

Rhubarb

4 stalks rhubarb, rinsed and cleaned and cut into 1 inch pieces
2 tablespoons maple syrup
1/2 teaspoon vanilla

Instructions

Preheat oven to  350 F / 176 C and grease a bundt pan with olive oil.

In a large mixing bowl, whisk together ground almonds, flour baking powder and baking soda.

In a separate bowl, whisk together olive oil and vanilla, then whisk in yogurt, maple syrup, water, salt and lemon juice. Add the wet ingredients to the dry ingredients and fold to incorporate until there are no dry bits of flour remaining.

Pour the batter into the prepared pan and bake until the edges are golden brown and the center is set, about 35 minutes. Set aside to cool.

Combine rhubarb, maple syrup and vanilla and place in a baking dish, preferably with a tight fitting lid (otherwise cover with aluminium) and bake in the oven until soft and tender, about 20-25 minutes. Remove from oven and cool.

Once the cake has cooled slightly, remove from baking tin and allow to cool completely. Serve cake with a dollop of yogurt and roasted rhubarb.


Let me in on your kitchen creations – tag your photos #happyheartedkitchen and share the love!

12 Comments

  • Reply
    Haley | Brewing Happiness
    June 8, 2017 at 10:43 am

    I’ve always wanted to make an olive oil cake, and this one looks like the perfect version! And that ruhbarb! xoxo

    • Reply
      Jodi
      June 9, 2017 at 8:43 am

      Olive oil cakes are my favorite! ( mostly because I’m lazy and melting coconut oil/butter or creaming something seems like too much effort!) Thanks for saying hi, Hayley! x

  • Reply
    Jessica Kelley
    June 8, 2017 at 3:43 pm

    This cake looks wonderful! I love how simply you’ve presented it. I’ve never made an olive oil cake but love the idea, especially accompanied by rhubarb.

    • Reply
      Jodi
      June 9, 2017 at 8:44 am

      Oh thank you, Jessica! I just love a simple cake that can be garnished in any way. And I love me some rhubarb :) x

  • Reply
    Abby @ Heart of a Baker
    June 9, 2017 at 10:12 am

    Such a lovely summer cake!

    • Reply
      Jodi
      June 10, 2017 at 9:39 am

      Thanks Abby! x

  • Reply
    Sus // roughmeasures.com
    June 9, 2017 at 3:21 pm

    OH JK theres that famous, lovely plate again. Suits this delicious cake so well I must say. Big slices of love to you.

    • Reply
      Jodi
      June 10, 2017 at 9:40 am

      Best $1 I’ve ever spent! Big slices of love right back at you, Sus x

  • Reply
    Christiann Koepke
    June 9, 2017 at 8:47 pm

    love love love this recipe concept! can never get over rhubarb! – CK

    • Reply
      Jodi
      June 10, 2017 at 9:41 am

      Thank you, Christiann! Summer always hits a little late up here so those pink hues of rhubarb keep me happy until all the berries come along! x

  • Reply
    Sarah @ Snixy Kitchen
    June 12, 2017 at 1:46 am

    The rhubarb + olive oil combo sounds so delicious! Love the way you’ve served it up with the topping!

    • Reply
      Jodi
      June 14, 2017 at 9:12 am

      Thank you so much, Sarah! Such a good combo indeed :) x

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