This apple and rhubarb cake is light, delicious and contains both fruit and vegetables. Win!

There are lots of fruits that go around masquerading themselves as veggies; tomatoes, cucumber, zucchini, pumpkin….but what I love about rhubarb is that it is technically a vegetable, but is always pretending to be a fruit.

This cake has less sugar, contains wholemeal flour and has fruit + veggies. Healthy and delicious.

 Makes: 1
Prep: 15 mins Cook: 45 mins

Ingredients

• 3 tablespoons extra virgin olive oil + extra for greasing your cake tin
• ½ cup sugar + 1 tablespoon extra for sprinkling
• 3 eggs
• 2 tablespoons milk
• 1 teaspoon vanilla essence
• 1 + ¼ cups wholemeal flour
• 1 teaspoon baking powder
• 1 apple
• ½ bunch rhubarb (about 4 sticks)

Directions

1. Preheat oven to 180°C (fan bake) and spread some extra virgin olive oil in a medium cake tin
2. Combine sugar, eggs, extra virgin olive oil, milk and vanilla essence in a large bowl
3. Add wholemeal flour and baking powder
4. Mix until combined
5. Pour into a pre-greased cake tin
6. Dice up apple and rhubarb
7. Sprinkle the diced fruit (and veg!) onto the cake batter
8. Sprinkle the top with the extra sugar
9. Bake for 40-45 mins, check by poking a skewer or knife into the middle of the cake – if it comes out clean, it’s ready!

Notes

Get creative with your fillings – try using different fruits and veg when in season like pears and blueberries or even drained canned apricots.

For other cake options – see our plum cake, carrot cake or vegan chocolate cake!

If you make this, be sure to tag Foost in your creations!