Easy Vegan Rhubarb Cake
A yummy and fresh cake that is perfect for afternoon teas or even as dessert! Perfect for Mother's Day, or a spring time treat.
Servings: 8 portions
Calories: 189kcal
Equipment
- 1 20cm cake tin 8" tin
Ingredients
- 85 g granulated sugar
- 55 ml sunflower oil (or other neutral oil)
- 55 ml aquafaba
- 35 ml oat mylk (or other non dairy milk)
- 10 ml vanilla extract
- 150 g plain flour
- 4 g Baking Powder
- 100 g Rhubarb chopped into pieces. About 1 cup. You might not use all of it.
- 20 g sugar extra to toss the rhubarb in
Instructions
- Preheat your oven to 180℃/356℉
- 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 dissolved85 g granulated sugar, 55 ml aquafaba, 35 ml oat mylk (or other non dairy milk), 10 ml vanilla extract, 55 ml sunflower oil (or other neutral oil)
- Sift in the flour & baking powder and gently fold until fully combined150 g plain flour
- Pour the batter into the prepared cake tin4 g Baking Powder
- Chop the rhubarb into 2-3cm (1 inch) pieces in the extra sugar, then arrange the rhubarb on top of the cake batter.100 g Rhubarb, 20 g sugar
- Put in the oven & bake for around 25-30 minutes, or until a skewer comes out clean when you poke it.
- Serve warm or cold.
Nutrition
Calories: 189kcal | Carbohydrates: 30g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 5g | Sodium: 56mg | Potassium: 60mg | Fiber: 1g | Sugar: 14g | Vitamin A: 22IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg