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Vegan Rhubarb Cake on a plate with some rhubarb next to it
Easy Vegan Rhubarb Cake using Aquafaba
Prep Time
15 mins
Cook Time
20 mins

A yummy and fresh cake that is perfect for afternoon teas or even as dessert!

Course: Afternoon Tea, Dessert
Cuisine: cake, Vegan
Keyword: cake, cake with aquafaba, rhubarb, rhubarb cake
Servings: 8
Calories: 190 kcal
Author: Louise-Claire Cayzer
  • 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)
  1. Preheat your oven to 180c/Gas Mark 5

  2. Grease & line a 20cm/8" cake tin

  3. In a bowl, whisk together the aquafaba, sugar, oil, oat mylk and vanilla until frothy and the sugar is dissolved

  4. Sift in the flour & baking powder and gently fold until fully combined

  5. Pour the batter into the prepared cake tin

  6. Chop the rhubarb into 2-3cm (1 inch) pieces in the extra sugar, then arrange the rhubarb on top of the cake batter.

  7. Put in the oven & bake for around 30 minutes, or until a skewer comes out clean when you poke it.

  8. Serve warm or cold.

Nutrition Facts
Easy Vegan Rhubarb Cake using Aquafaba
Amount Per Serving
Calories 190 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Sodium 56mg2%
Potassium 56mg2%
Carbohydrates 29g10%
Fiber 1g4%
Sugar 14g16%
Protein 2g4%
Vitamin A 22IU0%
Vitamin C 1mg1%
Calcium 49mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.