Easy Vegan Strawberry and Rhubarb Cake
I just love the combination of rhubarb and strawberries! And what better way to serve your friends or family a vegan tart with the juicy, sour-sweet taste of rhubarb and strawberries. This simple recipe does not contain any household sugar and it tastes fantastic!
Equipment
- bowl, whisk, scale, cutting board, knife
- baking pan round (24 cm ⌀) or rectangular
Ingredients
- 150 g flour e.g. whole grain spelt flour
- 100 g ground almonds or use other ground nuts, or grind yourself
- 100 g coconut sugar or raw cane sugar
- 3 tsp baking powder
- 1 pinch of salt
- 250 g plant milk I recommend soy or almond milk
- 50 g canola oil (with natural buttery taste) or coconut oil
- 1/2 tsp apple cider vinegar
- 250 g rhubarb cut into 1 cm cubes
- 150 g strawberries cut into 1 cm pieces
Instructions
- Preheat oven to 180 º C (356 º F) convection heating.
- Grind almonds in a food processor or use bought ground almonds.
- Mix dry ingredients (flour, almonds, baking powder, salt, coconut sugar) in a bowl.
- Add liquid ingredients (plant milk, apple cider videgar and oil) and stir to a still runny batter.
- Pour the batter into a baking pan (round or square) and place rhubarb and Strawberrie pieces on top. Let them sink into the batter a bit and maybe slightly push down.
- Bake 40-50 minutes in the middle of the preheated oven.
Notes
- Instead of using rhubarb and strawberries you can use and seasonal fruits or berries.
Tried this recipe?Let us know how it was!