Vegan Rhubarb Cake
This Vegan Rhubarb Cake is a delightful fusion of tangy rhubarb and warm spices, perfect for any dessert table. Moist and flavorful, this plant-based cake features wholesome ingredients like a flaxseed egg and almond milk, while the duo of cinnamon and nutmeg adds a cozy touch to every bite. The tart rhubarb provides bursts of fruity brightness, beautifully complemented by the natural richness of melted coconut oil and vanilla extract. With a quick 20-minute prep time and simple techniques like curdling almond milk for extra tenderness, this cake is easy enough for beginners yet impressive enough for special occasions. Serve it with a sprinkle of powdered sugar or a dollop of vegan whipped cream for a stunning finish—ideal for springtime gatherings or enjoying fresh seasonal produce. Baking enthusiasts looking for an egg-free, dairy-free dessert will love this versatile recipe!
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Recipe Information
Ingredients
- 2 cups, chopped rhubarb
- 1 cup unsweetened almond milk
- 1 tablespoon apple cider vinegar
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 1 cup granulated sugar
- 0.5 cup, melted coconut oil
- 1 teaspoon vanilla extract
- 1 tablespoon flaxseed meal
- 2.5 tablespoons water
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
In a small bowl, mix the flaxseed meal with water and let it sit for about 5 minutes to thicken, creating a flax egg.
In a cup, combine the almond milk and apple cider vinegar. Set aside for at least 5 minutes to curdle slightly.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a separate bowl, beat together the sugar and melted coconut oil until well combined. Stir in the flax egg, vanilla extract, and the almond milk-vinegar mixture.
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Do not overmix.
Fold the chopped rhubarb into the batter evenly.
Pour the batter into the prepared cake pan, spreading it out evenly.
Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Serve the cake as is or with a dusting of powdered sugar or a dollop of vegan whipped cream.
Nutrition Facts
Calories |
375 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.0 g | 20% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 358 mg | 16% | |
| Total Carbohydrate | 54.9 g | 20% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 29.5 g | ||
| Protein | 3.8 g | 8% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 88 mg | 7% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 112 mg | 2% | |
*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.
