Dairy-Free Rhubarb Cake

Bright, tangy, and irresistibly moist, this Dairy-Free Rhubarb Cake is a must-try for dessert lovers seeking a plant-based twist on a classic treat. Made with fresh rhubarb and a hint of cinnamon, this cake balances just the right amount of sweetness with the tartness of the rhubarb. A vegan "buttermilk" made from dairy-free milk and lemon juice ensures a tender crumb, while melted coconut oil and applesauce add natural richness. Perfect for spring gatherings or a cozy afternoon snack, this easy-to-make cake bakes to golden perfection in under an hour. Whether served plain or topped with a dusting of powdered sugar, this dairy-free delight is sure to impress! Keywords: dairy-free dessert, rhubarb cake recipe, vegan baking, plant-based cake, easy rhubarb cake.

Nutriscore Rating: 47/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 8

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

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch (23 cm) round cake pan and set aside.

Step 2

Wash the rhubarb stalks thoroughly, remove any leaves, and chop the stalks into 1/2 inch pieces. Measure out two cups and set aside.

Step 3

In a small bowl, combine the dairy-free milk with lemon juice and set aside for 5 minutes to create a vegan 'buttermilk'.

Step 4

In a large mixing bowl, sift together the flour, baking powder, baking soda, salt, and ground cinnamon.

Step 5

In another large bowl, use a hand mixer to beat together the granulated sugar and melted coconut oil until smooth.

Step 6

Add the vanilla extract and applesauce to the sugar mixture and continue to beat until well combined.

Step 7

Alternately add the dry ingredients and the homemade 'buttermilk' to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined.

Step 8

Fold the chopped rhubarb into the cake batter gently using a spatula.

Step 9

Pour the batter into the prepared cake pan, smoothing the top with the spatula.

Step 10

Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.

Step 11

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Step 12

Once cool, cut into slices and serve. Enjoy your dairy-free rhubarb cake!

Nutrition Facts

Serving size	(1261.1g)

Amount per serving	% Daily Value*
Calories	2867.8

Total Fat 124.9g	0%
Saturated Fat 99.0g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 2876.6mg	0%
Total Carbohydrate 426.6g	0%
Dietary Fiber 15.8g	0%
Total Sugars 222.3g
Protein 29.9g	0%

Vitamin D 100.0IU	0%
Calcium 625.7mg	0%
Iron 12.8mg	0%
Potassium 1406.3mg	0%

*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.

Source of Calories

Fat: 38.1%

Protein: 4.1%

Carbs: 57.8%