Description
These adorable little cakes are a delightfully light end to any summer meal! The strawberry-rhubarb compote is a sure winner so be sure to make extra for spreading on toast, waffles, crepes or whatever strikes your fancy!
Ingredients
Scale
Vanilla Pound Cake Ingredients
- 2 ½ cups blanched almond flour
- ¼ cup oat flour
- 1 tsp baking powder
- 2 large eggs (or 2 flax eggs – see note)
- ½ cup 100% pure maple syrup
- ¼ cup coconut oil, melted
- 1 TB vanilla extract
- ¼ tsp almond extract (optional but delish)
- ½ tsp salt
Strawberry-Rhubarb Compote Ingredients
- 3 cups strawberries, hulled and coarsely chopped (could use frozen, just thaw first)
- 1 cup rhubarb, thinly sliced
- ¼ cup 100% pure maple syrup
- ¼ cup water
- 1 tsp Vanilla Extract
- Pinch of salt
- 2 tsp arrowroot powder
- 1 TB water
Instructions
- Preheat the oven to 350-degrees and line your pan(s) of choice with parchment or use silpat molds.
- In a large bowl, whisk dry ingredients (almond flour through baking powder) until no visible lumps remain. In a medium bowl, whisk remaining ingredients (eggs or flax eggs through salt). Pour wet ingredients into dry and mix until just well combined. Pour into prepared pans and bake until a toothpick inserted into the center comes out clean (20-25 mins for the mini loaves).
- While the cakes are baking, make the compote. Combine strawberries, rhubarb, maple syrup, ¼ cup water, vanilla and salt in a medium pot and bring to a boil over high heat. Reduce to a simmer and then cover, simmering for about 5-10 minutes or until berries and rhubarb have softened.
- Dissolve the arrowroot in 1 TB of water and slowly drizzle into the compote, stirring continuously until it thickens. Remove from heat and spoon over cakes, topping with optional coconut whipped cream! Compote can be stored in a sealed jar in the fridge for 5 days or so and frozen for up to 3 months.
Notes
Note: to make 1 Flax Egg, mix 1 TB flaxmeal with 3 TB warm water and let sit 5-10 mins to gel.