WWW.FREI-STYLE.COMVegan rhubarb yogurt cake
Ingredients
Batter:
- 200 gr (7 oz.) plant based joghurt (e.g. coconut/soy)
- 100 ml (1/2 cup) sparkling water
- juice and zest of 1 organic lemon
- 80 gr (3 oz.) sugar (e.g. xylitol)
- 100 gr (3.5 oz.) vegan butter (melted)
- 300 gr (10.5 oz.) spelt flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 Tbsp apple cider vinegar
- 50 gr (1.8 oz.) vegan white chocolate
- 120 gr (4 oz.) rhubarb
- 1 Tbsp flour
Glaze:
- 120 gr (4.2 oz.) powdered sugar
- 2 Tbsp lemon juice (about 1/2 lemon)
- 1 tsp beet juice or rhubarb juice (optional, for the pale pink color)
Decoration (optional):
- 1 to 2 Tbsp pistachios (chopped)
- 1 stalk rhubarb (for the ribbons, ideally a thin one)
Equipment: Baking oven
Instructions
Batter:
- 1.Mix the yogurt, water, lemon, sugar and melted butter in a bowl
- 2.Sift the flour into a bowl, add the baking soda and baking powder
- 3.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.
- 4.Cutting the rhubarb into pieces, peeling is not necessary. Mix with 1 tablespoon of flour.
- 5.Roughly chop the chocolate and carefully fold it under the dough with the rhubarb
- 6.Grease and flour a baking tin (25 cm (10 inch)), fill in the dough
- 7.Heat the oven to 180 ° and bake the cake for about 40-46 minutes (make a chopstick test)
Glaze:
- 1.Let the cake rest in the tin for 10 minutes, then turn it out and let it cool completely, otherwise the glaze will melt
- 2.Sift the powdered sugar and stir it smooth with 1 Tbsp lemon juice (and the beet or rhubarb juice, if using). Add more lemon juice drop by drop until the glaze runs thickly off the spoon
- 3.Spread the glaze over the cake and let it run down the sides
- 4.For the decoration, peel thin ribbons from the rhubarb stalk with a vegetable peeler, roll them up and place them on the still wet glaze with the chopped pistachios
- 5.Let the glaze set for about 30 minutes, then slice the cake
Notes
From my kitchen: be sure to toss the rhubarb with 1 tablespoon of flour before folding it in, so it does not sink to the bottom and spreads evenly through the cake. There is no need to peel it, which saves time, and the skin gives the batter a delicate pink colour. The cake stays moist mainly thanks to the plant-based yogurt and the sparkling water; stir the batter only briefly, or it turns dense. If you prefer it less tart, add a little more white chocolate or swap some of the rhubarb for strawberries. I always rely on the skewer test, and would rather take it out 2 minutes early than overbake it. Well covered, it stays moist for 2–3 days.
Nutrition per serving: 290 kcal
MY NOTES
Ten more easy vegan dinners, free: frei-style.com/ebook