Vegan Rhubarb Cake

Indulge in the perfect blend of sweet and tangy with this moist and flavorful Vegan Rhubarb Cake. Bursting with vibrant, freshly chopped rhubarb and infused with warm notes of cinnamon and nutmeg, this dairy-free and egg-free dessert is a delightful treat for any occasion. The recipe features simple pantry staples like almond milk, coconut oil, and a flaxseed meal “flax egg,” creating an effortless yet wholesome cake that's both fluffy and satisfying. Ideal for spring or summer gatherings, this easy vegan cake comes together in just under an hour, making it a go-to option for plant-based bakers. Serve it with a dusting of powdered sugar or a dollop of vegan whipped cream for an irresistible finish that's sure to impress.

Nutriscore Rating: 50/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 8

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

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.

Step 2

In a small bowl, mix the flaxseed meal with water and let it sit for about 5 minutes to thicken, creating a flax egg.

Step 3

In a cup, combine the almond milk and apple cider vinegar. Set aside for at least 5 minutes to curdle slightly.

Step 4

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

Step 5

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.

Step 6

Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Do not overmix.

Step 7

Fold the chopped rhubarb into the batter evenly.

Step 8

Pour the batter into the prepared cake pan, spreading it out evenly.

Step 9

Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center comes out clean.

Step 10

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

Step 11

Serve the cake as is or with a dusting of powdered sugar or a dollop of vegan whipped cream.

Nutrition Facts

Serving size	(1356.7g)

Amount per serving	% Daily Value*
Calories	3098.8

Total Fat 120.7g	0%
Saturated Fat 93.6g	0%
Polyunsaturated Fat 3.0g
Cholesterol 0mg	0%
Sodium 2881.7mg	0%
Total Carbohydrate 478.2g	0%
Dietary Fiber 17.9g	0%
Total Sugars 270.4g
Protein 31.6g	0%

Vitamin D 87.8IU	0%
Calcium 855.1mg	0%
Iron 13.6mg	0%
Potassium 1550.9mg	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: 34.8%

Protein: 4.0%

Carbs: 61.2%