Before I decided to go vegan I hardly consumed products like curd or cheesecakes. Somehow I was never into the taste and there were sooo many other delicious options. Rhubarb cake however, I’ve always loved!
Since I’ve been vegan for more than 4 years already and not consuming any animal products in that time I got curious – are there options/good substitutes for dairy products like curd?
I don’t know how it is in other countries but in Germany there are plenty of vegan products – vegan yoghurt, curd, cheese, cream cheese, meat substitutes, Bratwürste, etc. There used to be only a few products available only in specific shops but now you can literally get them anywhere. Also taste-wise they are now better than ever and the ingredients can be quite good, too! There are even meat substitutes which taste exactly like the original.
I tested this recipe on my dads summer party. Every year he hosts this party and invites friends over – and I always take care of the buffet and food. Nobody of the guests is vegan (not even vegetarian) so some of them are a bit suspicious when it comes to vegan food. There are still prejudices like “vegan food is boring and doesn’t taste good” or “you can’t eat anything as a vegan”. My goal is always to show people how delicious vegan food can be and that there are plenty of options to veganize recipes as well.
Curd-Pudding-Layer – yes please!
I often go for some standard cakes and then bake some extraordinary cakes as well like cheesecakes or cream cakes. This time I went for a Russian Cheesecake as well as this rhubarb cake with raspberries and vegan curd.
Especially in rhubarb season this cake is a winner and I can tell you from experience that everyone loved it. It’s definitely worth it to give it a try!
This cake is…
- for everybody
- perfect for rhubarb season
- low in fat
- ideal for summer
- 80 g ground oats*
- 50 g coconut blossom sugar**
- 50 g coconut oil
- 1 tsp baking powder
- 150 g soy curd vegan curd
- 100 ml almond milk or any other plant-based milk
- 1 package vanilla pudding powder
- 60 g agave or maple syrup
- 175 g rhubarb
- 200 g frozen raspberries***
- 2 tbs corn starch
- 70 g dates pitted
- 3 tbs coconut blossom sugar or agave, maple,...
- 1 tbs lime juice
- 100 ml water
First preheat the oven to 175°C. Line a small springform tin (18cm diameter) with parchment paper and if necessary use some coconut oil for the rim.
Mix all ingredients for the base and knead well. Press and spread it evenly in the baking tin creating a 2cm high rim along the springform tin.
Combine the ingredients for the curd layer until no pieces are left. Pour on the base and bake in the oven for about 30 minutes.
Meanwhile you can prepare the rhubarb layer. Simply cut the rhubarb and the dates into chunks. Combine all ingredients (except the corn starch!) in a pot and bring to a boil. Let it simmer for about 10 minutes.
Mix the corn starch with some cold water until fully dissolved. As soon as the rhubarb mixture is done remove the pot from the oven and stir in the corn starch water. Set aside to cool down.
When the cake is ready remove it from the oven and let cool down a bit. Then add the last and final layer of rhubarb compote and let cool down fully before placing it in the fridge for a few hours.
*Instead of ground oats you can go for regular spelt flour or any gluten-free flour you like.
**You can use regular sugar, too.
***If you want you can substitute the raspberries with frozen cherries or strawberries.