Vegan Rhubarb Meringue Cake
This mellow and juicy rhubarb meringue cake with an aquafaba meringue is a perfect dessert or treat for the next coffee or tea time. With the magical aquafaba (ckickpea water) you can create this amazing meringue
Servings 10 zoll (26 cm) spring form
Ingredients
Dough
- 2 cups 300g whole white wheat flour or spelt flour
- 3 teaspoon 15g baking powder
- ⅔ cup 150g soy or coconut yoghurt
- 6 tablespoon apple sauce unsweetened
- ¼ cup 40 g raw cane sugar or date syrup / puree
Topping
- 25 oz 700-800g rhubarb
Meringue
- ⅓ cup + 2 tsp 90ml Aquafaba (from chickpea cans)
- ½ teaspoon cream of tartar
- 2 tablespoon whole white wheat flour
- ¼ teaspoon lemon juice fresh
- 100 g raw cane sugar
Instructions
- DoughPreheat the oven to 350° F (175 ° C) and place a baking pan with baking paper
- Mix all ingredients for the dough into a homogeneous dough
- Spread the dough on a baking pan
- Put the pieces of rhubarb on the cake dough.
- Bake the cake for 25 minutes.
- Meringue topping
15 minutes before baking time prepare the meringue. - Place all the ingredients except the flour in a mixing bowl and beat with a kitchen machine or a hand mixer.
- Depending on the device, this may take some time. It looks like beaten egg whites. Fold in the flour slowly.
- After 25 min. baking time spread the aquafaba on the cake and bake again. Turn the oven to 194 °F (90 Celsius).
- Now bake until the meringue is slightly brown. Around 20-40 min.
- Now you can let the cake cool down. Cut into pieces.
- Enjoy the cake!
Notes
More Tips and Tricks in the Post above!