If there may be at the moment a celebration or we’ve got guests, I particularly wish to make this vegan cake: the rhubarb crumble cake. There are two causes for this: the cake is comparatively simple and fast to arrange with only a few components after which I like the rhubarb season. It is identical to strawberries and asparagus. When the season comes, I simply have to arrange dishes with rhubarb. A couple of days in the past I had the cake for my birthday and once I posted it in my story, some individuals requested me in regards to the recipe. So right here it comes.
When the season comes, I’ve to course of rhubarb – the recipe for the vegan rhubarb streusel cake can be quite simple.
For the ground you want:
- 125g tender margarine (I exploit Alsan)
- 100g uncooked cane sugar
- 250g flour (kind 405)
- 2 teaspoons of baking soda
- 1 teaspoon egg substitute powder
- 150ml oat milk
Some margarine to grease the mould.
For the streusel and the topping
- about 5-6 stalks of rhubarb
- 2 tbsp + 100g uncooked cane sugar
- 150g flour (kind 405)
- half of teaspoon vanilla
- 100g melted margarine
Preheat the oven to 200 levels. Grease the springform pan with a bit of margarine. Now put the components for the bottom in a bowl and work them right into a clean dough with a mixer. Put this within the springform pan.
Wash the rhubarb and lower into items about 1-2cm in measurement. Unfold on the ground and sprinkle with 2 tablespoons of uncooked cane sugar.
For the crumble, put the flour, sugar and vanilla in a bowl and pour the liquid margarine over it. Combine with a fork and kind sprinkles out of it. These are then merely given over the rhubarb.
Now put the cake within the oven (center rack) for 35-40 minutes. To check whether or not it’s fully baked, merely put a wood stick all the way down to the underside. If no dough sticks to it, the cake is prepared. Take out of the oven and let cool.
I discover the cake with a scoop of vegan vanilla ice cream notably scrumptious.