Rhubarb and Strawberry Gugelhupf
Yes this is a bundt cake - but not any bundt cake - it's oh so fluffy and moist and rich you will redefine bundt cakes :)
Servings: 1 cake of 1 liter volume
Ingredients
- 100 grams rhubarb about 1 stalk
- 130 grams strawberries
- 180 grams flour
- 110 grams sugar
- 7 grams baking powder
- 1 tbsp corn starch
- 1 pinch salt
- 150 mililiters soy milk or oat milk
- 100 mililiters canola oil
- 1/2 tbsp plant butter
Instructions
- Preheat your oven to 180°C.
- Combine all the dry ingredients (from flour to salt)
- Peel the skin off the rhubarb stalk and cut off the leaf if there is one. The skin is so thin it's see-through and if some is left - no problem. Chop the rhubarb and the strawberries into small cubes.
- Add the oil and soy milk to the dry ingredients and mix. A simple spoon works here. Then stir in the chopped fruit.
- Butter your bundt pan and then pour the dough into it.
- Bake your cake for 40-50 minutes or until a skewer comes out clean.