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    Home » Recipes

    Easy Vegan Rhubarb Cake

    Published: Jun 21, 2020 · Modified: Apr 8, 2021 by Louise-Claire Cayzer · This post may contain affiliate links · This blog generates income via ads · 1 Comment

    Jump to Recipe Print Recipe

    Every gardener or allotment holder in the UK has a huge patch of rhubarb, and we're no different, ours is HUGE! This yummy and easy Vegan Rhubarb Cake uses our own homegrown rhubarb and instead of eggs, has aquafaba to bind it together.

    Vegan Rhubarb Cake on a plate with some rhubarb next to it this recipe
    Jump to:
    • 🍰Fruit Topped Cake
    • 🐣Aquafaba Egg Replacement
    • 📖Other Recipes to try
    • 📖 Recipe
    • 💬 Comments

    🍰Fruit Topped Cake

    I initially wanted to make this cake with strawberries too, however, our resident squirrel had other ideas about sharing (it's a very fat squirrel!!) So I only ended up using rhubarb for this version.

    The lovely thing about this yummy vegan cake recipe is that you could also use it with other fruits too. Apples, pears, apricots, and the aforementioned strawberries all would be a treat. The vanilla-scented cake batter is super easy to make, it only uses one bowl! Then all you have to do is top the cake with the rhubarb (or other fruit) and pop it in the oven for half an hour!

    Rhubarb Cake showing how to place the rhubarb on top of the cake batter

    🐣Aquafaba Egg Replacement

    I used aquafaba in place of eggs in this recipe. I like to use aquafaba when making light sponge style cakes as it keeps them feather-light and with a tender crumb. We often use ground linseed in cakes too, however, I find that it makes for a heavier cake. Aquafaba is simply the liquid from a tin of chickpeas. 1 Tablespoon of it is equal to 1 egg. It whips up just like eggwhite & has a similar binding property. I freeze it in ice-cube trays- 1 ice cube of aquafaba is roughly equal to 1 tablespoon (aka 1 egg! handy!)

    This rhubarb cake would be the perfect thing to bring out for afternoon tea in the garden, or to share with friends when visiting them! (We're only dreaming of these things right now, as the UK is only  just starting to emerge from the Coronavirus emergency!)

    I think the other thing I love so much about this cake, is it isn't huge. So it's perfect for sharing between just a few people. It's also equally delicious warm or cold, so you could make it and serve warm for dessert (oh- with custard would be yummy!). It keeps well for a few days, staying nice & moist if you keep it in a container.

    Piece of cake on a plate

    📖Other Recipes to try

    I hope you enjoy this Easy Vegan Rhubarb Cake recipe.

    If you do like it, you also might like these yummy recipes

    Easy Vegan Banana Bread

    Super Delicious Carrot Cake with Aquafaba

    Vegan Spinach & Cardamom Celebration Cake

    Lemon & Blood Orange Upside Down Cake

    📖 Recipe

    Vegan Rhubarb Cake on a plate with some rhubarb next to it

    Easy Vegan Rhubarb Cake using Aquafaba

    A yummy and fresh cake that is perfect for afternoon teas or even as dessert!
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    Course: Afternoon Tea, Dessert
    Cuisine: cake, Vegan
    Keyword: cake, cake with aquafaba, rhubarb, rhubarb cake
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Servings: 8
    Calories: 190kcal
    Author: Louise-Claire Cayzer

    Ingredients

    • 85 g granulated sugar ((about ⅔ Cup))
    • 55 ml sunflower oil (or other neutral oil) ((3 tablespoon ))
    • 55 ml aquafaba ((3 tablespoon ))
    • 35 ml oat mylk (or other non dairy milk) ((2 Tbsp))
    • 10 ml vanilla extract ((1 tsp))
    • 150 g plain flour ((1 cup + 2 Tablespoon))
    • 4 g Baking Powder ((1 teaspoon) )
    • 100 g Rhubarb (chopped into pieces. About 1 cup)
    • 20 g sugar (extra to toss the rhubarb in)

    Instructions

    • Preheat your oven to 180c/Gas Mark 5
    • Grease & line a 20cm/8" cake tin
    • In a bowl, whisk together the aquafaba, sugar, oil, oat mylk and vanilla until frothy and the sugar is dissolved
    • Sift in the flour & baking powder and gently fold until fully combined
    • Pour the batter into the prepared cake tin
    • Chop the rhubarb into 2-3cm (1 inch) pieces in the extra sugar, then arrange the rhubarb on top of the cake batter.
    • Put in the oven & bake for around 30 minutes, or until a skewer comes out clean when you poke it.
    • Serve warm or cold.

    Nutrition

    Calories: 190kcal | Carbohydrates: 29g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 56mg | Potassium: 56mg | Fiber: 1g | Sugar: 14g | Vitamin A: 22IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 1mg

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    Hi! I'm Louise!

    I love to cook and share gorgeous vegan food! I'm also a photographer, recipe developer and gardener. Find out more over on my About Me page.

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