125gvegetable margarinemelted or 100 ml rapeseed oil
1tbspapple cider vinegar
100mlsoy or oat drink
½tspgrated orange peeloptional
¼tspgrated orange peeloptional
Wash and chop the rhubarb. Mix with raspberries, lemon juice and sugar and set aside.
Preheat the oven to 180 °C, top and bottom heat. Lightly grease the baking tin and line the bottom with parchment paper.
For the batter, mix together margarine, applesauce, apple cider vinegar, soy drink and vanilla extract. Mix the flour, ground almonds, sugar, baking powder, salt and orange peel and stir into the liquid mixture. Mix briefly to form a smooth dough.
Spread the batter in the baking pan and cover with the rhubarb and raspberry mixture.
Quickly knead all the ingredients for the crumble and spread over the cake. Optionally sprinkle a few flaked almonds on top.
Bake in the oven for about 30-35 minutes. Then cover with baking paper so that it doesn't burn and bake for another 20-25 minutes until the cake is baked through and a wooden skewer or knife comes out without any liquid dough residue when piercing. Let stand in the oven for another 20 minutes with the oven door slightly open before removing