Dairy-Free Rhubarb Cake
Delightfully tangy and perfectly moist, this Dairy-Free Rhubarb Cake is the ultimate treat for anyone seeking a plant-based dessert that doesn’t compromise on flavor. Bursting with the vibrant tartness of fresh rhubarb and subtly spiced with warm cinnamon, this cake balances sweetness and zest in every bite. Made with simple pantry staples like all-purpose flour, applesauce, and melted coconut oil, and featuring a luscious homemade vegan buttermilk using your favorite dairy-free milk, it's a crowd-pleaser for both vegans and non-vegans alike. Ready in just over an hour, this cozy treat is perfect for sharing at brunches, afternoon teas, or as a comforting dessert. Whether served plain or dusted with a touch of powdered sugar, this easy-to-make rhubarb cake will quickly become a seasonal favorite!
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Recipe Information
Ingredients
- 2 cups fresh rhubarb
- 1 cup dairy-free milk (e.g., almond, soy, or oat milk)
- 1 tablespoon lemon juice
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup granulated sugar
- 0.5 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 0.5 cup applesauce
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch (23 cm) round cake pan and set aside.
Wash the rhubarb stalks thoroughly, remove any leaves, and chop the stalks into 1/2 inch pieces. Measure out two cups and set aside.
In a small bowl, combine the dairy-free milk with lemon juice and set aside for 5 minutes to create a vegan 'buttermilk'.
In a large mixing bowl, sift together the flour, baking powder, baking soda, salt, and ground cinnamon.
In another large bowl, use a hand mixer to beat together the granulated sugar and melted coconut oil until smooth.
Add the vanilla extract and applesauce to the sugar mixture and continue to beat until well combined.
Alternately add the dry ingredients and the homemade 'buttermilk' to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined.
Fold the chopped rhubarb into the cake batter gently using a spatula.
Pour the batter into the prepared cake pan, smoothing the top with the spatula.
Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once cool, cut into slices and serve. Enjoy your dairy-free rhubarb cake!
Nutrition Facts
Calories |
2868 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.9 g | 160% | |
| Saturated Fat | 99.0 g | 495% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2877 mg | 125% | |
| Total Carbohydrate | 426.6 g | 155% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 222.3 g | ||
| Protein | 29.9 g | 60% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 626 mg | 48% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 1406 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
