Vegan Chocolate-Rhubarb Cake
Simple and delicious recipe, sweet and chocolatey with a hint of fruity tanginess.
Servings: 9 slices
Ingredients
- 350 g plain flour
- 200 g soft brown sugar
- 80 g cocoa powder I used 40g cocoa and 40g carob powder
- 115 g margarine room temperature
- 220 ml water
- 2 1/2 tsp baking powder
- 120 g dark chocolate chips I used dark chocolate pieces chopped
- 120 g rhubarb chopped
- 1 tsp vanilla extract
- 1/4 tsp salt
- walnut pieces optional
Instructions
- Preheat oven to 160 Celsius. (This cake needs to bake a little longer on reduced temperature without burning)Combine every ingredient in a mixing bowl - except water.
- Add the water gradually, to see when the batter gets the right consistency. Batter should be a little firmer than cupcake batter.
- Grease the bottom of a square cake pan with some margarine. Add the batter to batter to it.
- Sprinkle the top with walnut pieces - this is optional.
- Bake it for about 40 minutes - keep checking and don't worry if it cooks too slowly and seems too wet and bubbly for the first part of baking. Ready when it's risen and still moist.
- Let it cool before cutting it up. Enjoy.
