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Vegan Rhubarb Orange and Almond Cake

Rhubarb Orange and Almond Cake

Dietary: Vegan, Wheat Free Option

Serves: 20cm cake   


  • 1 large orange 
  • 9 tbsps soya yoghurt 
  • 250g caster sugar 
  • 55g plain flour/gluten free flour 
  • 50g cornmeal 
  • 1 tbsps baking powder 
  • 150g ground almonds 
  • 1 tsp ground ginger 
  • 2 tbsp chopped crystallized ginger 
  • 300g roasted rhubarb   


For the Rhubarb:

  1. Set the oven for 150C.
  2. Cut the rhubarb into 4cm lengths.
  3. Scatter the rhubarb in a single layer on a baking tray and sprinkle over sugar.
  4. Slow roast for approximately 30 minutes until just tender.

For the cake:

  1. Put the orange in a saucepan and just cover with water.  
  2. Bring to the boil and simmer for 1 hour, checking the water doesn’t dry out and adding more if necessary. 
  3. Leave the orange to cool then cut it in half, remove any pips and puree in a food processor. 
  4. In a large bowl beat the soya yoghurt and sugar until creamy and thick, then fold in the flour, cornmeal, baking powder, ground almonds, ginger and orange puree. 
  5. Gently fold in the roasted rhubarb. 
  6. Pour into a lined cake tin and bake at 180C for about 20 minutes, then turn the oven down to 170/160C and cook for a further 25 minutes, or until a skewer comes out clean when pushed into the cake. 
  7. If the cake looks like it is darkening too much cover it loosely in foil.