Preheat the oven to 170°C/325°F/Gas Mark 3 and line 15 small cake tins ormuffin moulds with cake cases.

Combine the milled flax seeds with the water to form a gel, leaving to soak for 15minutes. Stir the vinegar into the almond milk and set aside. Chop the rhubarb into ½ cm (⅕ inch) slices. In a bowl, combine it with the orange zest, coconutnectar and vanilla extract.

In a large bowl, combine all the dry ingredients from the polenta (cornmeal)to the salt. Make a well in the centre of the dry ingredients and mix in the flaxseed gel, almond milk mix, coconut oil and rhubarb, along with its juices, untiljust combined. Spoon the mix equally between the cake cases and bake for10 minutes, then reduce the heat to 160°C/310°F/Gas Mark 2½ and bake fora further 10 minutes, until the tops are golden brown and firm to touch and askewer inserted into a cake comes out clean. Leave to cool.

To make the compote, wash and dry the rhubarb, trim off the tops and endsand cut diagonally into 2.5 cm (1 inch) pieces. Put on a baking tray with half thevanilla seeds and the empty vanilla pod (bean), 1 tbsp of honey or coconut nectarand the zest and juice of half an orange. Cover the tray with foil. Bake for 10minutes and then check. The younger and fresher the rhubarb is, the less time ittakes to cook so be careful it doesn’t become mushy. Mix the rhubarb around and,unless already soft, cover with the foil again and return to the oven for about 5more minutes or until it is soft and a skewer can easily be inserted into the centreof a piece. Leave to cool.

Place the strawberries in a large bowl. Peel the remaining oranges then cut outthe segments with a serrated knife and add to the strawberries. Squeeze in anyremaining juice from the orange centres. Add the rest of the vanilla seeds, theorange blossom water and the cooked rhubarb, stirring everything together. Tasteand add another tablespoon of honey or coconut nectar if you like.

To make the vanilla cashew ‘yogurt’, blend all the ingredients until smooth.

Serve the cakes with the compote and ‘yogurt’ and enjoy. These are best eatenfresh but will keep for up to five days in a sealed container in the fridge, as willthe compote and ‘yogurt’.

Recipe and images extracted fromClean Cakesby Henrietta Inman, photography by Lisa Linder. Published by Jacqui Small (£20).