• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Vegan Larder logo

  • Recipes
  • Cook Books
  • About
  • Work with Me
  • Nav Social Menu

menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Cook Books
  • About
  • Work with Me
  • Connect with us...

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    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

    Louise-Claire Cayzer
    A yummy and fresh cake that is perfect for afternoon teas or even as dessert!
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 20 mins
    Course Afternoon Tea, Dessert
    Cuisine cake, Vegan
    Servings 8
    Calories 190 kcal

    Ingredients Note:

    For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.

    (Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)

    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: 190kcalCarbohydrates: 29gProtein: 2gFat: 7gSaturated Fat: 1gSodium: 56mgPotassium: 56mgFiber: 1gSugar: 14gVitamin A: 22IUVitamin C: 1mgCalcium: 49mgIron: 1mg
    Keyword cake, cake with aquafaba, rhubarb, rhubarb cake
    Tried this recipe and loved it? Follow and Mention @vegan_larder or comment and ⭐ below

    More Recipes

    • Delicious Vegan Smoked Tofu Recipes
    • Easy Biscoff Flapjacks (Dairy Free & Vegan)
    • Easy Smokey Butterbean Stew
    • Air Fryer Parsnips (Fries, Chips or Roasted)

    Reader Interactions

    Primary Sidebar

    Hi! I'm Louise-Claire!

    I believe vegan and plant-based food should be easy to make, never scary and above all, absolutely delicious. Also, it's for everyone, not just for vegans!

    Louise-Claire Cayzer portrait image.

    I'm a photographer, recipe developer and gardener. You'll find me in the kitchen, in the studio or wandering the garden, picking delicious veggies to make recipes for you!

    So why not stay a while, check out some of my recipes and try one or two for yourself...

    Find out more on my About Me page.

    Join the facebook group.

    Tofu Lovers, recipes for you...

    • Sticky Miso Tofu- Air Fried or Oven Baked
    • Silken Tofu Recipes - Our Top 40
    • Vegan Sesame Tofu 'Prawn' Toast
    • Scandi Inspired Smoked Tofu Sandwich

    Vegan Dinners are easy...

    • Spiced Carrot and Parsnip Soup with Red Lentils
    • Easy Dreamy Creamy Vegetable Pasta
    • Vegan Stuffed Portobello Mushrooms
    • Basic Vegan Lentil Bolognese

    Vegan Air Fryer Recipes

    • Chickpea and Sage Stuffed Butternut Squash; Air fryer or Oven method
    • Air Fryer Broccoli and Cauliflower
    • Roasted Tomato and White Bean Stew
    • Marinated Brussel Sprouts with Sticky Balsamic

    Everyone's Favourite Recipes

    • Super Delicious Vegan Carrot Cake using Aquafaba
    • Chestnut, Mushroom & Squash Christmas Filo Wreath Pie
    • Green Tomato, Apple & Chilli Chutney
    • Lentil Koftas with Tomato Curry Coconut Sauce

    Lovely Lentils

    • Basic Vegan Lentil Bolognese
    • Lentil and Tomato Soup (Lentils Monastery Style)
    • Classic Swede (Rutabaga) and Carrot Soup
    • Amazing Beetroot & Lentil Burgers

    And to finish...Vegan Dessert!

    • Quick and Easy Vegan Clotted Cream
    • Chocolate Vegan Zucchini Muffins
    • Vegan Pumpkin Pie Cheesecake
    • Vegan Chocolate Mousse with Black Beans
    • Contact Us
    • About Me
    • Privacy Policy, Cookies, Ads & T&C's

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • About Us
    • Our Story

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • What we Do

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 The Vegan Larder on the Cravings Pro Theme