I’ve had a very, very busy life lately. Studying my soul away, graduating from high school and completing my final exams hasn’t left a lot of time for baking, blogging and social media-ing. Now, finally, I have had a free weekend to bake – after working every saturday for the past few months. I also sort-of-didn’t-really quit my job. My boss desperately needed me to stay on so I set a few ‘demands’. Now I no longer work saturdays, and I no longer work with three colleagues who were exacerbating my depression, anxiety and general frustrations.
I desperately wanted cake. I wanted it ASAP. On the kitchen bench were two overripe bananas that I forgot to freeze. There was rhubarb in the fridge – turning. Whilst gazing at the massive rhubarb plants spreading through my veggie patch (the leaves are larger than my torso. Seriously.) a lightbulb instantly appeared above my head, and then boom! Some rhubarb banana cake, cashew icing included, magically appeared out of nowhere after conjuring my fairy godmother.
Kidding. However, it did take less than an hour.
An hour very well spent. Melting, mixing, folding, pouring, icing and then eating this cake made a little of my depression dissipate. There wasn’t even any guilt involved because I knew this was made from entirely natural ingredients that are better for me than all the regular refined ingredients, additives and preservatives dumped into packaged cakes. Also, it’s 6 inch, so that probably helped.
Licking the spoon helped too. Baking therapy for the win.
If you’re having a bit of a blue patch (sadness) or a grey patch (loneliness) or even a red patch (hangry) this rhubarb banana cake should soon sort you out. Especially if it’s a red patch.
Much love, your author the bakery employee who quit but was then reemployed two days later, Rosie.
- 60ml almond milk
- 1 tablespoon vinegar
- 150g sorghum flour
- 45g potato starch
- 30g banana flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon bicarb soda
- 155g rice malt syrup
- 2 teaspoons vanilla
- 2 overripe bananas, mashed
- 2-3 stalks rhubarb, finely chopped
- 175g cashews, soaked 3-4 hours
- 2 tablespoons coconut oil, soft
- 1 tablespoon rice malt syrup
- 1 teaspoon lemon juice
- a pinch of salt
- enough water to reach desired consistency (about 100ml)
- Preheat oven to 180C and grease three 6 inch pans.
- Combine almond milk and vinegar in a small bowl. Set aside.
- Whisk together all the dry ingredients then add almond milk mixture, rice malt syrup, vanilla and bananas. Stir to combine.
- Fold in the rhubarb until coated in cake batter, then divide between the three pans.
- Bake for 12-15 minutes until firm and a toothpick inserted into the centre comes out clean.
- Make the icing by combining all ingredients in a blender, then spread between the cake layers, and on the top if desired.
- Store in the fridge.