• prep: 0 hr
• cook: 0 hr
• total: 0 hr

servings:

• Cake
• 3 cups (~380g) unbleached all-purpose flour
• 1 1/2 teaspoons baking soda
• 1 scant teaspoon fine sea salt
• 3/4 cup (~140g) organic cane sugar
• 1/2 cup (~96g) organic light brown sugar
• 1 teaspoon ground cinnamon
• 1 3/4 cups (~415 mL) unsweetened almond milk
• 1 tablespoon + 1 teaspoon apple cider vinegar
• 1/4 cup vegan sour cream or vegan yogurt, at room temperature
• 1/3 cup extra virgin olive oil
• 2 teaspoons pure vanilla extract
• A few drops almond extract (optional but recommended)
• For topping: 1 cup fresh raspberries (optional)
• Crumble Topping
• 1 cup (120-125g) unbleached all-purpose flour
• 2/3 cup (~128g) organic light brown sugar (use 1/2 cup for a slightly less cake)
• 1/2 teaspoon fine sea salt
• 2 teaspoons ground cinnamon
• 1/4 cup refined coconut oil (solid, at room temperature)
• Raspberry Rhubarb Compote
• 1 cup diced rhubarb
• 1 cup frozen raspberries
• 2 tablespoons fresh lemon juice
• 3 tablespoons organic cane sugar or pure maple syrup

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