Vegan Cake with Strawberry & Rhubarb (Carlo Cao) is a lovely teatime treat, for an English summer time. The eggs are replaced by flaxseed and water, and you can serve it with vegan whipped cream or ice-cream. Rhubarb leaves can’t be eaten, but bin them to biodegrade (don’t put them in the compost bin, as they contain a toxin that could harm garden creatures like ladybirds).
This recipe is by a young Swiss-Italian chef, who is a rising star in the vegan world. His recipes and photographs are phenomenal, and he has already published his first ‘Vegan Party Food’ book that you can buy from his site.