Vegan, sweet and sour, juicy cake with fine rhubarb, gluten-free on request. Refined with powdered sugar and vegetable cream perfect for the pre-summer coffee party.
Preheat oven to 180 convection. Grease springform pan and (optionally) line with baking paper.
FOR THE DYING Put flour, raw cane sugar, cornstarch, baking powder, turmeric, bourbon vanilla, salt, margarine, vegetable yogurt and vegetable milk in food processor and process until smooth. The consistency should be as in the video, if too dry add more milk, if too wet add more grind.
300 g Wheat flour, 250 g Raw cane sugar, 40 g Cornstarch, 3 tbspn Baking powder, ¼ tbspn Turmeric, ¼ tbspn Bourbon vanilla, ¼ tbspn Salt, 75 g Margarine, 75 g Vegetable yogurt or cottage cheese, 175 ml Plant milk
Alternatively, process everything in a baking bowl with a hand mixer.
Pour into the springform pan, smooth and rhubarb pieces on top of the dough. Press down with your hands and place in the oven.
450 g Rhubarb
Bake for 60 minutes, check for doneness and remove from oven.
Cool completely, cut into pieces and garnish with (optional) cream and powdered sugar and serve. enjoy!
Garnish with cream if desired, cut into pieces and enjoy!
Vegetable cream to taste, Powdered sugar, Flaked almonds
Best fresh, keeps up to 3 days covered in the refrigerator.