Vegan rhubarb and almond cake
Perfect recipe for rhubarb season
Ingredients
- 10 oz self-raising flour
- 4 oz ground almonds
- 6 oz sugar we used half muscovado, half caster
- 2 teaspoons cinnamon
- 12 oz rhubarb cut into ¼ inch pieces
- 2 tablespoons vinegar white, cider or fruit infused work best
- 1 level teaspoon bicarbonate of soda
- 6 fluid oz oil
- Soya milk
- For poaching the rhubarb 3 tablespoons apple juice and 1 tablespoon sugar.
Instructions
- Prepare a 9" square baking tin
- Gently poach the rhubarb in the apple juice and sugar until it is just soft. Strain the juice into a jug and leave both rhubarb and juice to cool.
- Put all the dry ingredients except the bicarbonate of soda into a bowl.
- Take the liquid from the rhubarb and add enough soya milk to make it up to ½ pint.
- Add the vinegar and the bicarbonate of soda and watch it froth!
- Add this mixture and the oil to the dry ingredients and stir to a smooth consistency.
- Fold in the rhubarb, pour into the greased, lined tin and bake in a moderate oven, gas mark 5, 190° C, 375° F for about an hour.
- Turn out and cool, dust with icing sugar and serve.