Recipe Vegan rhubarb & pistachio bundt cake

Ingredients

  • 1000g Macphie Vegan Muffin & Cake mix
  • 170g vegetable oil
  • 300g water
  • 30g glycerine
  • 8g bicarbonate of soda
  • 300g tinned rhubarb, drained (or fresh, if in season)
  • Macphie 5th Avenue® White Icing
  • Pistachio nuts (chopped)
  • Freeze-dried red berries

Method

  1. Mix the Vegan Cake Mix, rhubarb, bicarbonate of soda  and liquids on slow speed for 1 minute,  scrape down then mix on middle speed for 6 minutes.

  2. Deposit batter into bundt cake tin (400g), then bake at 360 °F (180 °C) for 40-45 minutes.

  3. Allow to cool.

  4. Top with 5th Avenue® White Icing and decorate with chopped pistachio nuts and freeze-dried red berries.

Products used