Layered Rhubarb Cake

• 1/2 cup butter substitute
• 2/3 cup granulated sugar
• 1 tsp vanilla extract
• 3 None eggs, beaten
• 3 tbsp almond milk
• 1 cup all-purpose flour + 2 tbsp
• 1/2 cup ground almonds
• 1 tsp baking powder
• 1 tbsp cocoa powder
• 1/2 lb rhubarb, cut into 1 1/4 inch pieces
• 1/4 lb strawberries, hulled
• 1/4 cup strawberry jam
• 1 pkg whipped cream stabilizer (if available)
• 1 1/4 cups coconut milk
• 2 tbsp vanilla sugar

1. Preheat oven to 180u0b0F. Grease and flour a 10 inch springform pan. Cream butter substitute, sugar and vanilla extract. Gradually add eggs. Add 2 tbsp almond milk, flour, ground almonds and baking powder. Transfer 1/2 batter to prepared pan. Add cocoa powder and remaining almond milk to remaining batter then transfer to pan. Arrange rhubarb on top and bake for around 30 mins or until just firm to the touch. Transfer to a wire rack to cool.
2. To finish, puree strawberries with jam. Whip whipped cream stabilizer, coconut milk and vanilla sugar until stiff then gradually add strawberry puree. Spread over cake then chill for 2 hours before serving.

butter substitute, granulated sugar, vanilla, eggs, almond milk, flour , ground almonds, baking powder, cocoa, rhubarb, strawberries, strawberry jam, cream stabilizer, coconut milk, vanilla sugar

Taken from recipes-plus.com/api/v2.0/recipes/21667 (may not work)