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Vegan rhubarb & pistachio bundt cake
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- 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.
- Deposit batter into bundt cake tin (400g), then bake at 360 °F (180 °C) for 40-45 minutes.
- Allow to cool.
- Top with 5th Avenue® White Icing and decorate with chopped pistachio nuts and freeze-dried red berries.
- 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