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
Scale
- 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
