Description
Vegan suitable recipe using Macphie's first to market vegan certified cake mixes and frostings.
Ingredients
170g
Olympic Vegetable Oil - delisted
300g
Water
Freeze Dried Red Berries
Method
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
