Vegan Rhubarb and Custard Bake
| Serves: 9 | Category: Cakes, Vegan | Course: Dessert | Machine: Cooking machine | Total time (min.): 75 |
This recipe uses common vegan replacements to make a tasty cake that everyone can eat. Serve warm or cold with non-dairy custard.
Ingredients
- 250g Rhubarb
- 25g Golden Caster Sugar
- 2 teaspoons Vanilla Extract
- 250g Non-Dairy Margarine
- 250g All Purpose Flour
- 150g Vegan Custard
- 3 teaspoons Baking Powder
- 130g Unsweetened Applesauce
Tools
- Oven
- Parchment paper
- kCook Multi
- Baking sheet - 18 x 13"
- Medium bowl
- Kcook bowl
- Rectangular pan - 11 x 7"
Method
- Pre-heat oven - 200°C
- Grease a clean rectangular pan
- Line with parchment paper then set aside
- Add rhubarb, golden caster sugar and vanilla extract to a clean medium bowl
- Stir until coated
- Transfer content of medium bowl to baking sheet
- Spread evenly
- Bake - 20 min, 200°C
- Remove from oven and let cool
- Reduce heat - 170°C
- Fit max blade to kCook bowl
- Add non-dairy margarine, all purpose flour, vegan custard, baking powder and vanilla extract to the kCook bowl
- Fit kCook bowl to kCook Multi
- Attach lid to kCook bowl with filler cap fitted
- Mix with filler cap fitted - 1 min, speed 12
- Then add unsweetened applesauce to the kCook bowl
- Mix with filler cap fitted - 30 sec, speed 12
- Transfer content of kCook bowl to rectangular pan
- Scatter the rhubarb from the baking sheet over batter in the rectangular pan
- Drizzle with vegan custard
- Bake - 45 min
- Let cool slightly
- Serve