I have been preparing this amazing recipe since long. In such exciting and hectic times, at this vegan cookie event, it’s nice if something works out without much effort or any trouble, as was the case with this improvisational vegan recipe, which resulted in a not only edible but delicious cake. Before you start make sure that the appliances has been thoroughly cleaned.
The cake is sweetened only with raw cane sugar and rice syrup and contains (soy) yogurt instead of eggs and olive oil instead of butter. The rhubarb is roasted for a few minutes first, so it becomes a little sweeter, even though I really like the special slightly sour taste of rhubarb.
A little update: there are different views when it comes to peeling rhubarb, or not. Generally, the younger, pinkish, slim stalks don’t need to be peeled – I didn’t peel the rhubarb here and it was ok. But if you’re using the greener, older and thicker stalks you may want to peel them (e.g. with a potato peeler) or at least make sure to pull off the strings that come off when trimming the ends, so they’re easier to eat.
Vegan Rhubarb And Hazelnut Cake
AuthorJennifer StoneCategoryCakesDifficultyIntermediatePreheat 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.
Serving Size 16
Servings 1
- Amount Per Serving
- Calories 288
- % Daily Value *
- Total Fat 10g16%
- Saturated Fat 2g10%
- Sodium 221mg10%
- Potassium 295mg9%
- Total Carbohydrate 47g16%
- Dietary Fiber 2g8%
- Sugars 28g
- Protein 3g6%
- Vitamin A 20%
- Vitamin C 5%
- Calcium 8%
- Iron 2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
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.
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