Vegan rhubarb & polenta cake with rhubarb frozen yoghurt
It's rhubarb season so I've tweaked and veganised one of my favourite Nigella Lawson recipes. This cake is quick and easy to make, is delicious on its own and is even better heated up and served as a pudding. Cake: 400g rhubarb 350g caster sugar 150g plain flour 1 tsp bicarbonate of soda pinch of salt 1 tsp ground cinnamon 150g polenta egg replacer equivalent to 2 eggs (I used 6g Orgran with 60ml water) 1 tsp vanilla extract 125g dairy free margarine 200g plain dairy free yog