Tuesday, October 15, 2013

Gluten Free Rhubarb Pudding Cake

  • cooking cooking spray
  • 250 ml vegan plain yogurt (I used vanilla coconut yogurt.)
  • 1 tablespoon chia seeds (or Egg Replacer for one egg)
  • 3/4 cup raw sugar (I used coconut sugar)
  • 1 teaspoon vanilla extract
  • 1 1/2 cups gluten-free flour or 1 1/2 cups rice flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3 cups rhubarb, sliced into 1/4-inch-thick pieces


  1. In a small bowl, mix 1 Tbsp chia seeds and 3 Tbsp water and set aside for at least 15 minutes. Or use Egg Replacer for one egg.
  2. Preheat the oven to 350°F/180°C Lightly coat an 8-inch square baking pan with cooking spray. Set aside.
  3. In a large bowl, mix the yogurt, chia seed mixture, sugar and vanilla.
  4. Add the flour, salt, baking powder, and baking soda and mix well. Stir in the rhubarb slices.
  5. Transfer the batter into the prepared pan and bake for 40 – 50 minutes. A cake tester should come out with just a few moist crumbs clinging to it.
  6. You can serve the cake warm (after cooling about 10 minutes) or cold. Don’t forget to infuse love before serving!

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