Vegan Rhubarb Cake - fruity & soft

• 1Preheat the oven to 180 °C top/bottom heat and lightly grease a springform pan or line it with baking paper. Wash the rhubarb, trim the ends and cut it into small pieces.

• 2Mix the flour, ground almonds, sugar, vanilla sugar, baking powder and salt in a large bowl. In a second bowl, whisk together the soy yogurt, rapeseed oil, oat drink and apple cider vinegar until smooth.

• 3Add the wet ingredients to the dry ingredients and stir only until a smooth batter forms. Carefully fold in about two thirds of the rhubarb.

• 4Pour the batter into the prepared pan and smooth the surface. Spread the remaining rhubarb on top and sprinkle with flaked almonds.

• 5Bake the cake for approx. 45 minutes until golden brown and a skewer inserted into the center comes out without wet batter. Let the cake cool completely before serving.

Is this rhubarb cake vegan?

Yes, this rhubarb cake is completely vegan. It is made without eggs, butter or cow’s milk and gets its moist texture from soy yogurt, oat drink and rapeseed oil.

Can I bake this vegan rhubarb cake without protein powder?

Yes, this basic recipe is intentionally developed without protein powder. The ingredient list only contains classic baking ingredients such as flour, almonds, soy yogurt, oat drink and fresh rhubarb.

How does vegan rhubarb cake stay moist?

Soy yogurt, rapeseed oil and rhubarb help keep the cake soft and moist. It is important to stir the batter only briefly and to let the cake cool completely after baking.

Can I make the rhubarb cake higher in protein later?

Yes, if you want to try a higher-protein version, you can replace a small part of the flour with a neutral vegan protein powder. At nutri+, you can find a vegan Nature’s Protein powder without sweeteners; the unflavoured version is especially suitable for baking: nutri+ Vegan Nature’s Protein Powder. However, you do not need protein powder for this recipe.

How long does vegan rhubarb cake keep?

The cake keeps for about 2 to 3 days in the fridge when stored in an airtight container. Before serving, you can let it come to room temperature so it becomes softer and more aromatic again.