This oil-free and refined sugar free flourless vegan rhubarb custard cake takes a proud place among summery treats. Taste the refreshing sourness of rhubarb combined with creamy custard of chickpeas and coconut in a healthy way.
Flourless Rhubarb Custard Cake [Vegan]
- 3 cups (480g, 16.9oz) unsalted cooked chickpeas
- 1/3 cup + 1 tbsp (90g, 3.2oz) cup coconut milk
- 1/2 cup + 1 tbsp (150g, 5.3oz) plain soy yogurt
- 6 tablespoons birch xylitol
- 5 tablespoons coconut flour
- 1 1/2 teaspoon cinnamon
- 1 teaspoon (5g, 0.2oz) psyllium husk powder
- 1/4 teaspoon Himalayan salt
- 2 cups peeled and chopped rhubarb
- Start by draining and rinsing the chickpeas, if you use canned ones. Also, peel and chop rhubarb and set aside.
- Preheat the oven to 350°F.
- Next, process all ingredients (except rhubarb) in a blender or with immersion blender until you have smooth cake batter.
- Then, mix in chopped rhubarb and pour the batter into baking dish or cake tin lined with parchment paper or lightly greased. I used 22×22 cm (8.6×8.6 inch) dish. Sprinkle some extra cinnamon on your rhubarb cake.
- Finally, bake it at 350°F for 40-45 minutes until golden. Let the cake cool before serving.
Serve with a dollop of vegan ice cream or thick coconut cream. Any plant yogurt may be used instead of soy yogurt – almond yogurt, cashew yogurt, coconut yogurt, or oat yogurt. Feel free to use other sweeteners if you don’t struggle with Candida overgrowth. For example, coconut palm sugar, date sugar or raw cane sugar would be good options. You may also go for liquid stevia – 12 drops = 1 tablespoon of xylitol. If you don’t have psyllium husk powder, grind it yourself from psyllium husks or use 1 tablespoon of husks instead. Ground chia seeds would also make a good substitution for psyllium powder – use 1 1/2 tablespoons and let the batter set for 5 minutes before baking. You can also use frozen rhubarb instead of fresh. Also, try this recipe with fresh or frozen sour cherries!