BYE BYE JEREMY CAKE - written by Mateja (Slovenia) May 2020

Jeremy, the reed beat lover and the organic warrior from Belgium had to go back home last week, because of his health issues. It was a heart break for us all.

So as always when we get sad, we made food. We made the best rhubarb-apple vegan cake ever and we named it BYEBYE JEREMY CAKE.

In case you have rhubarb, apples ( or strawberries instead of apples) at home you can try it out. Just promise us, that when you will eat the cake you will send positive thoughts to Jeremy in Belgium <3.
*** the recipe we found on www.minamade.com
What you need:
300 g flour (I used spelt)

125 g raw cane sugar
10 g baking powder
1 tsp baking soda (alternatively: vinegar) 1 tsp vanilla powder
1 pinch of salt
150 ml cup plant milk
100 ml sparkling water
100 ml vegetable oil, neutral in taste
150 g strawberries or apples
2 stalks rhubarb
How to do:
Preheat oven to 180°C. Line cake springform pan with parchment paper or grease.

1. Combine all dry ingredients in a large bowl: flour, sugar, baking powder, baking soda, vanilla and salt.
2. Whisk together milk, water and oil and add to dry ingredients.
3. Pour into springform pan.
4. Cut strawberries and rhubarb into cubes. Arrange fruit all over the dough and gently press
   down.
5. Bake 45-50 minutes until golden brown and cooked in the center (skewer test).

Recipe Notes:
Your ø 25.4 cm springform pan should only be half full as the cake is going to rise while baking (thanks to baking powder and soda).
Written by Mateja, organic warrior from Slovenia