Rhubarb and coconut cake
Ingredients
for 12 pieces
150 g | light spelt flour |
10 g | Maizena cornflour |
1 tbsp | baking powder |
1 tbsp | sodium bicarbonate |
100 g | coconut flakes |
200 g | plain vegan yoghurt substitute (see note) |
100 g | apple sauce |
3 tbsp | rapeseed oil |
150 g | maple syrup |
200 g | rhubarb, cut into approx. 1 cm slices |
130 g | vegan quark substitute (see note) |
40 g | icing sugar |
2 tbsp | coconut flakes |
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.
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