Mixing With Mandy Vegan Rhubarb Strawberry Tea Cake

Mixing With Mandy Vegan Rhubarb Strawberry Tea Cake




  1. Pre heat oven 160c line a 20cm cake tin with baking paper. Dice strawberries and rhubarb place one cup of the rhubarb in a bowl add diced strawberries, cornflour toss to combine set aside.
  2. Add Flour Almond meal baking powder salt golden castor sugar cinnamon to mixing bowl five seconds speed three
  3. Add oat milk rice brain oil dough function 25 seconds.
  4. Add strawberries and rhubarb mixture to cake batter combine with spatula, don’t over mix place into lined tin.
  5. Add remaining 1/2 cup of rhubarb on top of cake and press down a little sprinkle the sugar mixture over the top of the rhubarb then add slithered almonds.
  6. Bake for 45minutes Place tin foil over top of cake after 45 minutes then continue to bake for an additional hour or until golden in colour and a skewer in the middle comes out clean 1 hour and 45 minutes total baking time. Remove from oven cool for 10 minutes then turn out. serve slightly warm with a small scoop of coconut ice cream or strawberry coulis
Rating: 5.0/5. From 1 vote.
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1 Cups
1 Cups
2 TblSpoon
250 Grams
75 Grams
Almond meal
2 tsp
Baking powder
1 tsp
100 Grams
Golden castor sugar 
1 tsp
100 Grams
Rice bran oil
250 Milliliters
Oat milk 
1 TblSpoon
Brown Sugar
1 TblSpoon
1 TblSpoon
Slithered almonds
Preparation time
5 mins
Cooking time
105 mins
8 people
Meal course
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