Vegan Rhubarb Cake
Vegan rhubarb bundt cake is a fast sponge cake that is super juicy and moist with rhubarb. This quick cake is great for days when you don't have much time, but you want a delicious fruity cake. We do not need dairy products, margarine, oil or the like for this rhubarb bundt cake. And the best thing is this cake is completely without refined sugar. In theory, you could even eat the cake for breakfast or even make breakfast muffins from it or make it just for your next cup of tea or coffee for your snack time or as a dessert.
Servings 12 slices
Ingredients
- 5 medium 600g rhubarb stalks, sliced (around 2 cups)
- 4 tablespoon almond butter
- 1 cup 240 ml almond milk
- ¼ cup 90g pureed apricots or maple syrup
- 4 tablespoon apple sauce unsweetened
- 1 teaspoon vanilla extract
- 2 cups 250 g flour (spelt or whole wheat)
- ½ cup 50 g almond flour, ground almonds
- 1 tablespoon gluten powder vital wheat gluten
- 3 teaspoon baking powder
- 1 teaspoon lemon juice
- sliced almonds for decoration
Instructions
- Preheat the oven to 350°F (175°C).
- Start chopping the rhubarb in chunks. Cut it into pieces about a half inch (1 cm) thick.
- Now add all dry ingredients, such as flour, almond flour, gluten, and baking powder, to a mixing bowl. Mix the almond butter, almond milk, dried apricots, lemon juice and vanilla extract in a high speed blender until there are no more pieces.
- Pour the liquid into the flour and stir the dough until you get a smooth batter.
- Now add the rhubarb pieces and stir them in briefly. Take a greased springform pan and pour the dough into it. Sprinkle some sliced almonds over the dough. Bake the rhubarb cake for approx. 30-40 min.
- Do the toothpick test to see if the dough is baked.
Notes
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