WWW.FREI-STYLE.COMVegan rhubarb yogurt cake
Ingredients
- 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
Equipment: Baking oven
Instructions
- 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)
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: 250 kcal