Cakes

Preheat your oven at 430 Degrees Fahrenheit along with the parchment paper that is slightly greased

Take a medium-sized bowl, add soy milk and apple cider vinegar, mix them up and keep it aside for 10 minutes, by this it turns thick and works like buttermilk

Now, take a large bowl, add baking soda, 3 cups of all-purpose flour and salt and mix them up

Prepare a well in the center of the dry mixture and pour in the mixture prepared in the step 2

Now, mix all the ingredients properly, without forming any lumps in it

Once the dough is prepared, knead it for a minute or 2 and then prepared small balls out of it. If the dough is too sticky, add some flour to it and make it soft but, the dough shouldn’t get dry, that need to be taken care of. Stickier dough leads to more elastic bread

Now, transfer the dough balls into the baking tray and flatten it into a thin disc of around 3 cm height. Cut a deep cross on the top of the bread and pour some flour into it

Let it bake for 20-30 minutes at around 430 Degrees Fahrenheit or till it turns out to be crusty from outside

Now, transfer it to the cooling rack from 1 hour and then slice it up

Take a small bowl, add the boiling water, dates and baking soda, mix them up and let it sit for a period of 15 minutes (This process softens the dates)

Preheat your oven at 180 degrees Celsius with a square baking dish that has spray oil in the same.

In another bowl, add the margarine, self-rising flour and brown sugar and mix them up

Now, take out the dates from the liquid and pour that liquid into the dry ingredient mixture of Step 3

Then, take those dates and crush them all in a food processor

Add the crushed/finely chopped dates into the mixture that was formed in the step 4

Take Electric beaters and beat the entire mixture until it gets the creamy smooth texture (without any lumps)

Now, as your oven is ready to bake, pour the mixture into the baking pan and let it heat for around 45 minutes in the oven. Later to check whether the pudding is completely baked, poke a clean knife in the center of the baked puuding, if it comes out clean, the pudding is ready

While your pudding is ready, prepare your caramel Sauce now. Heat a saucepan a high flame and then add coconut cream, margarine and brown sugar.

Then, continuously stir the mixture till it get a boil. Once there is the boil, put the flame into low and stir so, the sugar melts for 10-15 minutes. A thick paste is ready for you which is the caramel sauce.

Preheat the oven to 180 degrees Celsius (350 F). Cut the rhubarb in slices lengthwise and two or three times crosswise. Spread them out on a baking tray lined with parchment paper and drizzle generously with rice syrup. Roast the rhubarb in the oven for about ten minutes, then take it out and let it cool off.

Mix together flour, baking powder, sugar, salt and hazelnuts in a bowl. Add olive oil and yogurt and mix everything well, then add the water spoon by spoon until the dough is no longer chunky but soft.

Pour the dough into a cake form lined with parchment paper and straighten the top. Sprinkle four tablespoons of raw cane sugar on the cake and two tablespoons of hazelnuts.

Then spread the rhubarb slices on the cake, arranging them in a star pattern. Sprinkle the center with a little more hazelnuts and drizzle a little rice syrup all over the cake.

Bake the cake at 180 degrees (350F) for about 50 minutes. You can test whether its done by inserting a knife into the cake, it will be ready when the knife comes out clean.