Vegan Rhubarb Cake with Meringue Substitute
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 40 mins |
| Total Time | 5 hrs 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 kg rhubarb
- 125 g suar
For the dough:
- 125 g mararine
- 100 g suar
- 1 packet vanilla sugar
- 3 tablespoon flaxseed flour
- 200 g flour
- 1 teaspoon Baking powder
- 0.5 ½ cup oat drink, approx. 120 - 125 ml content
- Fat for the shape
For the pudding:
- 500 ml rhubarb juice
- 1 packet vanilla pudding powder
- 1 packet vanilla sugar
For the meringue:
- 150 g powdered suar
- 150 ml aquafaba (protein substitute)
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 175 ° C top / bottom heat.
- Clean the rhubarb, cut into small pieces and mix with the sugar. Let it steep for 4 hours.
- For the dough, stir the margarine, sugar and vanilla sugar until frothy. Mix the flaxseed flour with 8 tablespoons of water and let it soak for 10 minutes. Then beat the mixture under the dough. Mix the flour with the baking powder and briefly fold in. Stir in the oat milk. Put the dough in a greased springform pan.
- Pre-bake in the preheated oven for about 5 minutes on the middle rack.
- For the topping of rhubarb juice and vanilla pudding, cook a cream and then let the cream cool. Mix the cold cream with the rhubarb pieces and distribute evenly on the dough base. Bake for another 35 minutes.
- In the meantime, slowly beat the aquafaba until it is semi-stiff, add the powdered sugar and beat until it is very stiff. Spread the mixture on the cake 15 minutes before the end of the baking time, pulling small corners upwards.
- Bake the cake for the remaining 15 minutes until the mixture is browned.
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