Ingredients
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1 kg 2 lbs 3 oz kg Macphie Vegan Muffin & Cake Mix
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0.17 kg 0 lbs 6 oz kg Olympic Vegetable Oil - delisted
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0.3 kg 0 lbs 11 oz kg Water
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0.03 kg 0 lbs 1 oz kg Glycerine 6kg
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0.008 kg 0 lbs 0 oz kg Sodium Bicarbonate FFQ
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0.3 kg 0 lbs 11 oz kg Ardress Rhubarb Pie Filling
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Freeze Dried Red Berries
Vegan Rhubarb & Pistachio Bundt Cake using Macphie Vegan Cake Mix
Vegan suitable recipe using Macphie's first to market vegan certified cake mixes and frostings.
Method
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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
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Deposit batter into bundt cake tin (400g), then bake at 360 °F (180 °C) for 40-45 minutes
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Allow to cool
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Top with 5th Avenue White Icing and decorate with chopped pistachio nuts and freeze dried red berries
