Hello Lovelies, today comes another recipe for you with one of my favorite ingredients of spring/summer: Vegan rhubarb yogurt cake. You just have to love rhubarb, don't you think? A vegetable that can be used wonderfully in sweet dishes. Probably even very few people know that rhubarb is actually a vegetable - well played rhubarb, well played !! :-).
But now back to the cake, the rhubarb fits very well in a simple sponge cake like this with yoghurt. I also added a little white chocolate to the dough, inspired by this and this recipe (which are not vegan), because it fits perfectly with the acidity of the rhubarb. And since the day I baked the cake that the lilac bloomed so beautifully, I couldn't resist and used it for the decoration (but didn't eat it!).
Recipe
And here is the recipe for vegan rhubarb yoghurt cake:
Equipment
- Baking oven
Ingredients
- 200 gr plant based joghurt e.g. coconut/soy
- 100 ml sparkling water
- juice and zest of 1 organic lemon
- 80 gr sugar e.g. xylitol
- 100 gr vegan butter melted
- 300 gr spelt flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 Tbsp apple cider vinegar
- 50 gr vegan white chocolate
- 120 gr rhubarb
- 1 Tbsp flour
Instructions
- Mix the yogurt, water, lemon, sugar and melted butter in a bowl
- Sift the flour into a bowl, add the baking soda and baking powder
- Add to the yoghurt / butter mixture and mix in, do not stir too much so that it stays nice and airy. Finally stir in the apple cider vinegar.
- Cutting the rhubarb into pieces, peeling is not necessary. Mix with 1 tablespoon of flour.
- Roughly chop the chocolate and carefully fold it under the dough with the rhubarb
- Grease and flour a baking tin (25 cm), fill in the dough
- Heat the oven to 180 ° and bake the cake for about 40-46 minutes (make a chopstick test)
The cake turned out really fluffy and almost melts in your mouth. The kids loved it too, although rhubarb isn't their favorite - maybe I mentioned that with the vegetables, I have to ask them!
And have you already discovered the many other rhubarb recipes here on the blog? Fortunately, the season is still a while and there is still enough time to test the recipes or you just make the cake with strawberries. I especially love crumble with rhubarb. My highlight of this season was definitely the rhubarb gin and tonic that we made last weekend, I posted the recipe on Instagram. It will definitely come back, of course you can also do it without alcohol.
Your Verena
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This post is also available in: deutsch
comments
Could I use regular flour in place of spelt flour and f so would I have to adjust the amount? I’d like to make this using what I have in my pantry.
Hello, yes sure, you can use the same amount of regular flour, this will work perfectly as well.