Rhubarb Pudding Cake Recipe

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Ingredients:

Serving

cooking cooking spray
250 ml vegan plain yogurt (i used vanilla coconut yogurt.)
1 tbsp chia seeds (or egg replacer for 1 egg)
3/4 cup raw sugar (i used coconut sugar)
1 tsp vanilla extract
1 1/2 cups gluten-free flour
1/2 tsp salt
1/2 tsp baking powder
1 tsp baking soda
3 cups rhubarb, sliced into 1/4-inch-thick pieces

Directions:

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.
Preheat the oven to 350°F/180°C Lightly coat an 8-inch square baking pan with cooking spray. Set aside.
In a large bowl, mix the yogurt, chia seed mixture, sugar and vanilla.
Add the flour, salt, baking powder, and baking soda and mix well. Stir in the rhubarb slices.
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.
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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	144.95 Kcal (607 kJ)
Calories from fat	17.94 Kcal
		% Daily Value*
Total Fat	1.99g	3%
Sodium	304.09mg	13%
Potassium	152.79mg	3%
Total Carbs	30.36g	10%
Sugars	11.41g	46%
Dietary Fiber	4.36g	17%
Protein	3.83g	8%
Vitamin C	3.3mg	5%
Iron	0.2mg	1%
Calcium	114.8mg	11%

Amount Per 100 g
Calories	119.13 Kcal (499 kJ)
Calories from fat	14.74 Kcal
		% Daily Value*
Total Fat	1.64g	3%
Sodium	249.92mg	13%
Potassium	125.57mg	3%
Total Carbs	24.95g	10%
Sugars	9.38g	46%
Dietary Fiber	3.58g	17%
Protein	3.15g	8%
Vitamin C	2.7mg	5%
Iron	0.1mg	1%
Calcium	94.4mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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