It's rhubarb season so I've tweaked and veganised one of my favourite Nigella Lawson recipes. This cake is quick and easy to make, is delicious on its own and is even better heated up and served as a pudding.
Cake:
400g rhubarb
350g caster sugar
150g plain flour
1 tsp bicarbonate of soda
pinch of salt
1 tsp ground cinnamon
150g polenta
egg replacer equivalent to 2 eggs (I used 6g Orgran with 60ml water)
1 tsp vanilla extract
125g dairy free margarine
200g plain dairy free yoghurt
Grease and line a 9 inch loose-bottomed or Springform tin and preheat the oven to 180 degrees/gas mark 4
Wash and trim the rhubarb, then cut into 1/2 centimetre pieces. Cover with 100g of the sugar.
Mix the flour, bicarb, salt, cinnamon and polenta.
Whisk the egg replacer with the cold water, then add the vanilla extract. Cream the margarine and remaining sugar together, then add the egg mixture. Now add the flour and polenta mixture alternately with the yoghurt until they're just combined.
Finally, mix in the rhubarb pieces and pour the batter into the tin. Bake for about 1 hour until the sponge springs back when touched. Allow the cake to cool completely in the tin before removing.
Frozen yoghurt:
400g rhubarb
40g dark brown sugar
10g dairy free margarine
200g dairy free yoghurt
pink food colouring (optional)
Wash and chop the rhubarb into small pieces. Melt the margarine in a large pan, add the rhubarb and sugar and simmer for half an hour, stirring occasionally. Allow this to cool then stir in the yoghurt. If you're using food colouring add this now too. Put the mixture in an ice cream maker until it has started to freeze, then allow to set completely in the freezer.
