Lemon Rhubarb Cakes

Yields1 Serving
 2 cups spelt flour*
 1 tsp baking soda
 1 tsp baking powder
 ½ tsp salt
 ½ cup Olive Black
 ¾ cup maple syrup or agave
 ¾ cup almond milk
 ¼ cup lemon juice
 2 tbsp lemon zest
 3 rhubarb
GF version: 1 cup buckwheat with 1 cup rice flour.
1

Preheat the oven to 180 degrees Celsius.

2

Lightly grease your baking tins of choice.

3

In a large bowl, whisk together flour, baking soda, baking powder, and salt.

4

In a separate bowl, whisk together oil, maple syrup, water, lemon juice and zest, and lemon extract.

5

Pour the wet mixture into the dry mixture and whisk until just combined. Do not over mix.

6

Fill the prepared baking tins evenly with batter.

7

Top it with sliced rhubarb, or seasonal fruit.

8

Bake for about 30 minutes, or until a toothpick inserted in the cake comes out clean with a few crumbs clinging to it.

Ingredients

 2 cups spelt flour*
 1 tsp baking soda
 1 tsp baking powder
 ½ tsp salt
 ½ cup Olive Black
 ¾ cup maple syrup or agave
 ¾ cup almond milk
 ¼ cup lemon juice
 2 tbsp lemon zest
 3 rhubarb
GF version: 1 cup buckwheat with 1 cup rice flour.

Directions

1

Preheat the oven to 180 degrees Celsius.

2

Lightly grease your baking tins of choice.

3

In a large bowl, whisk together flour, baking soda, baking powder, and salt.

4

In a separate bowl, whisk together oil, maple syrup, water, lemon juice and zest, and lemon extract.

5

Pour the wet mixture into the dry mixture and whisk until just combined. Do not over mix.

6

Fill the prepared baking tins evenly with batter.

7

Top it with sliced rhubarb, or seasonal fruit.

8

Bake for about 30 minutes, or until a toothpick inserted in the cake comes out clean with a few crumbs clinging to it.

Lemon Rhubarb Cakes

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