Vegan Rhubarb Sponge Cake
SlovakBakingfruitycomfort foodquick
Recipe by Nikoleta · @surovadcerka
Bublanina is a Central European tray bake built for a glut of fruit, and rhubarb is what it was invented for. Don't peel it — the skin is where most of the colour is, and it softens completely in the oven anyway.
The batter is the simplest kind: plant milk soured with apple cider vinegar, whisked into flour, sugar, baking powder and vanilla. The vinegar isn't optional. It reacts with the raising agents and it's what gives the crumb its lift without eggs, so give it a minute to work before it goes into the flour.
Thirty-five minutes start to finish, twenty modest squares out of one tray, and 165 calories each. Currants or a spoonful of cherry jam dropped in alongside the rhubarb is very much in the spirit of it.
Ingredients
topping
- 400 g rhubarb
main
- 400 g semi-coarse or spelt flour
- 460 g plant-based milk
- 180 g sugar
- 100 g sunflower oil
- 14 g baking powder
- 3 tsp apple cider vinegar
- 1 tsp salt
- 1 tsp vanilla paste
topping
- sliced almonds or shredded coconut
- cherry jam or other jam (optional)
Contains: gluten, nuts
How to make it
- Wash the rhubarb and cut it into smaller pieces. Don't peel it.
- Add apple cider vinegar to your plant-based milk (I use soy and almond most often) and let it sit for at least a minute.
- Meanwhile, combine the flour, sugar, salt, baking powder and vanilla bean seeds or vanilla paste (if using) in a bowl.
- Pour in the plant milk with vinegar and oil. Mix everything together until the flour lumps disappear.
- Mix briefly to avoid overworking the batter. If your flour absorbs more milk, add extra milk so the batter spreads nicely on the baking sheet.
- Pour the batter onto a baking sheet (38x35 cm) lined with parchment paper and arrange the cleaned rhubarb pieces and sliced almonds on top, or simply scatter them over the surface.
- Bake the sponge cake in an oven preheated to 180°C for about 25 minutes.
- After baking and cooling slightly, spread cherry jam over the top of the vegan sponge cake. You can also lightly sprinkle it with coconut if you didn't use almonds.
- Store the sponge cake in a covered container. It will gradually absorb more moisture and stay beautifully moist.
- For storage longer than a day, transfer it to the refrigerator.
Nutrition
165Calories
2 gProtein
26 gCarbs
6 gFat
1 gFiber
per serving
