This is a great example of an egg-free cake – full, moist with the sweet tart flavour of rhubarb.
1 cup soy/almond milk
1 teaspoon apple cider vinegar (white vinegar or lemon is ok)
1/2 cup rice bran oil
1 cup raw/brown sugar
1 Tbl ground flaxseed mixed in 4 Tbl water
1 teaspoon vanilla extract
2 cups wholemeal flour
1 teaspoon baking soda
1/8 teaspoon salt
3 cups diced rhubarb (about 6 stalks, depending on their size)
Preheat the oven to 180 degrees.
Mix the flaxseed & water and combine with other WET ingredients – soy/almond milk, oil, vanilla essence.
Mix DRYS – sift flour & baking soda and add sugar & salt.
Add dry to wet. Mix well.
Fold in rhubarb.
Bake for 20 mins rotate the cake pan and bake for another 20 mins or until cooked – it may need longer depending on your oven.