Description
This easy gluten-free vegan rhubarb cake has only 11 ingredients (not counting sweetener and salt) and doesn’t require advanced baking skills. The dairy free filling is creamy and moist perfectly combining the sweetness of the batter and sourness of rhubarb.
Soaking time: 4 hours
Ingredients
Scale
CRUST
- ¾ cup (75g, 2.6oz) walnuts, soak
- 1 tbsp. (25g, 0.9oz) tahini (additive-free)
- Pinch of Himalayan salt
- 3 tbsps. (18g, 0.6oz) oat bran
- 1½ tbsps. (14g, 0.5oz) carob powder
- 1 tbsp. erythritol or date sugar
- 2 tsps. ground chia seeds
- 2 tbsps. oat milk (unsweetened)
FILLING
- ½ can (120g, 4.2oz) cooked unsalted chickpeas
- ½ cup (120g, 4.2oz) low-fat coconut milk (unsweetened)
- 2½ tbsps. erythritol or date sugar
- 1 tbsp. coconut flour
- ¼ tsp. cinnamon
- ⅛ tsp. Himalayan salt
- 2 tsps. ground golden chia seeds or ½ tsp. psyllium husk powder
- ½ cup chopped rhubarb (add later)
Instructions
- Start by soaking walnuts for at least 4 hours. Then rinse and drain.
- Next, throw walnuts with tahini and salt into food processor or blender and process until you’ve got a fine mass. Add the remaining crust ingredients and process again until homogeneous batter forms.
- Line the bottom of a small 11 cm (4 inch) baking dish with parchment paper and press the crust batter into the tin all the way up to the sides. Bake the crust at 175°C (350°F) for 10 minutes. Remove from oven.
- While the crust is baking, process all filling ingredients (except rhubarb) in a blender or use immersion blender. Finally, mix in chopped rhubarb.
- Pour the filling onto baked crust, sprinkle some extra cinnamon on top and bake at 175°C (350°F) for 40-45 minutes.
- Finally, let cool completely before slicing. Preferably put the cake in fridge for a few hours.
Notes
One slice has 3.5 GL points.
Enjoy the cake plain or with Healthy Chocolate Sauce, Caramel Sauce, healthy vegan ice cream or even blended berries of choice.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Method: Baking
Nutrition
- Serving Size: ⅙ of cake
- Calories: 218 kcal
- Sodium: 81.5mg
- Fat: 16.2g
- Carbohydrates: 18.2g
- Fiber: 6.7g
- Protein: 6.7g
