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.
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!
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.
I hope you enjoy this Easy Vegan Rhubarb Cake recipe.
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A yummy and fresh cake that is perfect for afternoon teas or even as dessert!
- 85 g granulated sugar (about 2/3 Cup)
- 55 ml sunflower oil (or other neutral oil) (3 Tbsp )
- 55 ml aquafaba (3 Tbsp )
- 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)
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.