Vegan Rhubarb Sponge Cake

Recipe by Nikoleta, vegan cook and author of every recipe in the Tofu app · @surovadcerka

Ingredients

topping

• 400 g rhubarb
• almonds (sliced, or shredded coconut)
• cherry jam (or other jam, optional)

dough

• 400 g semi-coarse flour (or spelt)
• 460 g plant-based milk
• 180 g granulated sugar
• 100 g sunflower oil
• 14 g baking powder
• 3 tsp apple cider vinegar
• 1 tsp salt
• 1 tsp vanilla paste

Contains: gluten, nuts

How to make it

1. Wash the rhubarb and cut it into smaller pieces. Don't peel it.
2. 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.
3. Meanwhile, combine the flour, sugar, salt, baking powder and vanilla bean seeds or vanilla paste (if using) in a bowl.
4. Pour in the plant milk with vinegar and oil. Mix everything together until the flour lumps disappear.
5. 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.
6. 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.
7. Bake the sponge cake in an oven preheated to 180°C for about 25 minutes.
8. 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.
9. Store the sponge cake in a covered container. It will gradually absorb more moisture and stay beautifully moist.
10. For storage longer than a day, transfer it to the refrigerator.

Nutrition