This one is super easy, vegan and full of flavor!
Preheat your oven to 180℃/350℉. Grease a round cake tin (⌀ 8inch / 20 cm). Set aside.
Take a small bowl and combine 85ml freshly boiled water and 3 tbsp ground flaxseed. Mix well. Set aside.
In a large bowl mix all the dry ingredients for the base.
In a second bowl mix all the wet ingredients for the base including the flax-egg (flaxseed mixture).
Fold the wet mixture and the dry mixture together. Fill into your baking tin and set aside.
Wash, peel and cut the rhubarb into bite-sized pieces. Cover your cake with these and press the pieces gently into the batter.
In a small bowl combine 1 tbsp of ground flaxseed with 3 tbsp freshly boiled water for the cream cheese layer. Let sit for a few minutes to form a gel.
Take a large bowl and mix all the ingredients for the cream cheese layer together. Use a hand mixer for that. Combine well and add to your cake on top.
Put the cake into the oven and bake for about 55 minutes.
Once it's done, let cool down for approx. 10 minutes before getting it out of the tin. After that let cool completely. Serve with powdered sugar and almond pieces. Enjoy 😊
Don't forget to tag me @therawberry and use #therawberryeats over on instagram so I can reshape you shot! And I'd love to see your recreations. 😉