Vegan Rhubarb Meringue Cake

This cake is a recipe of my father, that I have been trying to perfectly veganize since a while. Sadly now that I finally succeeded, rhubarb season is almost over, but I hope that doesn’t prevent you from buying that last rhubarb and trying it anyways ;-). I’ve been thinking that you can veganize almost everything, but meringue is one of these things that are just not veganizable. I thought wrong! And it is actually so easy. There’s this beautiful thing called “aquafaba” – which sounds fancy and difficult to get in  the beginning, right? But it’s actually just chickpea water. So you can even use everything of your can of chickpeas, literally zero food waste – how cool is that?

Want to know how? Okay let’s get started, you’ll see, it’s easier than it looks!

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Ingredients

Meringue

  • Water (Aquafaba) from 1 can of chickpeas (if possible keep the can or just the water in the fridge over night, it works better for the foam later)
  • 1/4 tsp cream of tartar
  • 1/2 cup sugar
  • 1 pack vanilla sugar (around 9g), can be substituted with vanilla aroma

Cake

  • A bunch of rhubarb ( ~ 500g)
  • 1/2 cup sugar
  • 175g vegan butter or margarine
  • 2 tsp baking powder
  • Egg replacer that equals 3 eggs
  • 3 tbsp lukewarm water

 

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Recipe

Preheat the oven to 350º Fahrenheit. Mix flour and baking soda. Then slowly add vegan butter, sugar, egg replacer and the water. Fill the dough mix in an oven dish that you greased with a bit of vegan butter before. Then wash, cut and add the rhubarb on top. Bake this for about 25 minutes.

Now to make the meringue you will need a hand mixer. This is essential, believe me, it doesn’t work by hand and it doesn’t work with a blender. Been there, tried that and nope – only buying a hand mixer solved my problem. And to be honest that thing is super handy to have in your household.

So to make the meringue you take the aquafaba and put it in a bowl. Add the 1/4 of a tsp cream of tartar and then start beating the mixture on low speed. Increase the speed until stiff peaks form. When it is a stiff foam, slowly add the sugar while going on to beat it with the hand mixer. When all the sugar is inside and the mixture is enough “solid” you can pour it over the cake when it is done baking for the first 25 minutes. Now simply put it in the oven for another 20 minutes. When you put it out let it cool for at least an hour before eating it, otherwise you’ll destroy the meringue.

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