This oil-free and refined sugar free flourless vegan rhubarb custard cake takes a proud place among summery treats. Taste the refreshing sourness of rhubarb combined with creamy custard of chickpeas and coconut in a healthy way.
My flourless vegan rhubarb cake:
- Is crustless
- Requires only a few ingredients
- Is easy to make
- Makes a refreshing summery treat.
However, should you crave something more festive and decadent, try out my Easy Vegan Rhubarb Cake with Crust.
To be honest, I used the aforementioned cake recipe as a base when developing this rhubarb custard cake. The thing is, I needed a simpler recipe that would take less effort, but be as awarding and tasty. As a result, I give you flourless rhubarb custard cake that’s delicious, super easy to make and requires only a few ingredients. And above all, basically no cooking skills are required. How great is that?
The ingredients in my vegan rhubarb custard cake
As you already might now, conventional custard is a combo of melted butter, egg yolk and sugar. Furthermore, some recipes may even include whipped cream and/or sour cream. Now, that’d be a totally unhealthy fat bomb, especially when combined with refined sugar.
Instead, I’ve found that chickpeas and coconut milk (with a healthier sweetener) give the most delicious custardy taste and consistency without the adverse effects of butter and sugar combination.
That being said, my healthy rhubarb custard cake batter mainly consists of cooked chickpeas, coconut milk, and soy yogurt resulting in a beautiful yellow cake mix. Of course, you absolutely cannot go without cinnamon and a sweetener, which is xylitol in my case. And finally, I use a bit of psyllium husk powder to bind it all together. For substitution tips scroll down below the recipe and find out what you can use instead of xylitol and/or psyllium.
Also, I find it noteworthy that my recipe does not use baking powder. It’s because there’s absolutely no need for it – it’s not a fluffy cake, but more of a moist kind. Furthermore, I’ve learned that many people have dietary restrictions or are simply allergic to baking powder. So, a rhubarb custard cake without baking powder is highly appreciated, right?
To sum it up, my vegan flourless rhubarb custard cake is:
- Gluten-free
- Grain-free
- Can be made soy-free
- Nut-free and peanut-free
- Refined sugar free
- Relatively low in fat
- Vegan Candida diet friendly
So, get cooking, if you crave something:
- Sweet and sour
- Refreshing
- Creamy and delicate
- Healthy and delicious
Finally, I’d love to hear from you! What’s your take on rhubarb? Do you even like it? How does my version of vegan rhubarb custard cake sound? Let me know in the comments below! Please also tag me in social media whenever you make and share my recipe. Instagram @thenutriplanet and Facebook @nutriplanet.health.hub
Flourless Vegan Rhubarb Custard Cake
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
Description
This oil-free and refined sugar free flourless vegan rhubarb custard cake takes a proud place among summery treats. Taste the refreshing sourness of rhubarb combined with creamy custard of chickpeas and coconut in a healthy way.
Ingredients
- 480g (16.9oz) unsalted cooked chickpeas
- 90g (3.2oz) coconut milk
- 150g (5.3oz) plain soy yogurt
- 6 tbsps. birch xylitol or date sugar (for Plantricious version)
- 5 tbsps. coconut flour
- 1½ tsp. cinnamon
- 1 tsp. (5g, 0.2oz) psyllium husk powder or 1½ tbsps. ground chia seeds (for Plantricious version)
- ¼ tsp. Himalayan salt
- 2 cups (195g, 6.9oz) peeled and chopped rhubarb
Instructions
- Start by draining and rinsing the chickpeas, if you use canned ones. Also, peel and chop rhubarb and set aside.
- Preheat the oven to 175°C (350°F).
- Next, process all ingredients (except rhubarb) in a blender or with immersion blender until you have smooth cake batter.
- Then, mix in chopped rhubarb and pour the batter into baking dish or cake tin lined with parchment paper or lightly greased. I used 22×22 cm (8.6×8.6 inch) dish. Sprinkle some extra cinnamon on your rhubarb cake.
- Finally, bake it at 175°C (350°F) for 40-45 minutes until golden. Let the cake cool before serving.
Notes
Storing: Fridge: 3-4 days; Freezer: 1 month.
Try this rhubarb cake with my low sugar strawberry sauce!
Nutritional info (⅛ of the cake), Plantricious version: 196 kcal, 23g carbohydrates (47% of kcal), 5.3g fats (24% of kcal), 7.6g protein (15% of kcal), 7.8g fibre, and 91mg sodium.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Method: Baking
Nutrition
- Serving Size: ⅛ of the cake
- Calories: 162 kcal
- Sodium: 48.3mg
- Fat: 4.5g
- Carbohydrates: 27g
- Fiber: 7.9g
- Protein: 6.9g
Tips on my vegan flourless rhubarb custard cake recipe:
- Serve with a dollop of vegan ice cream or thick coconut cream.
- Any plant yogurt may be used instead of soy yogurt – almond yogurt, cashew yogurt, coconut yogurt, or oat yogurt.
- Feel free to use other sweeteners if you don’t struggle with Candida overgrowth. For example, coconut palm sugar, date sugar or raw cane sugar would be good options. You may also go for liquid stevia – 12 drops = 1 tbsps. of xylitol.
- If you don’t have psyllium husk powder, grind it yourself from psyllium husks or use 1 tbsp. of husks instead.
- Ground chia seeds would also make a good substitution for psyllium powder – use 1½ tablespoons and let the batter set for 5 minutes before baking.
- You can also use frozen rhubarb instead of fresh. Also, try this recipe with fresh or frozen sour cherries!
Tip for sensitive bellies:
Soak and sprout the chickpeas yourself and then cook until soft. Get more details from Guide to Sprouted Chickpeas.
How to store my vegan rhubarb custard cake
- Cut the cake into pieces and store in a sealed container in fridge for up to 4 days.
- Freeze the pieces for longer keeping (for up to a month). Heat them up in oven or microwave oven.
Disclaimer: this post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.
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That was fun! I’ve never made anything quite like that, but it seemed to work out, and I look forward to trying it with sour cherries too! Thanks!
Hi Devon!
I’m so glad to hear that! It’s one of my favourite bakes 🙂
I enjoyed making the cake but found it onerous as it gave weights rather than cup measurements. I needed to use almost 1 3/4 cans of 19 oz chickpeas to get the weight right. But the dough was so thick my vitamin wouldn’t work so ended up doubling the liquid and then it worked. Also added another teaspoon of the chia seeds to thicken it up again. Still not sure how this will turn out, but it’s in the oven!
Hi Cheryl!
I use weight measurements in most cases as it’s simply more accurate, i.e. a cup can be loose or packed which greatly impacts the outcome. The recipe calls for 16.9oz cooked chickpeas, so if you used 33.25oz, then definitely the dough would be too thick. Since you basically doubled the amount of chickpeas, all the other ingredients should have been doubled as well. As you can see from the video, I’m using a regular immersion blender.
I hope it came out alright though! Maybe you misread the quantities somehow? All the best!