Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Batter
Topping
Utensils
One loaf tin (approx. 25 cm), fully lined with baking paper
How it's done
Batter
In a bowl, mix the flour with all the other ingredients up to and including the coconut flakes. Add the yoghurt substitute and all the other ingredients up to and including the maple syrup, mix. Fold in the rhubarb using a rubber spatula. Transfer the batter to the prepared tin.
To bake
Approx. 35 mins. in an oven preheated to 180 °C (convection). Remove from the oven, allow to cool slightly. Remove the cake from the tin, leave to cool on a rack.
Topping
Place the quark substitute in a bowl, sieve in the icing sugar, mix well, spread on top of the cake. Sprinkle with coconut flakes.
| Note: | I used the coconut-based vegan yoghurt substitute and the vanilla skyr alternative as a vegan quark substitute. |
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