Easy Vegan Rhubarb Cake Recipe

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Easy vegan Rhubarb cake recipe. Rhubarb always reminds me of my grandad. He would tell me, as he tucked into a bowl of stewed rhubarb and custard, that his favourite way to eat rhubarb was raw. Freshly picked and dipped into a bowl of sugar. He would sit on this front door step as a boy, the warm summer sun on his face, rhubarb snapped from it’s mass of bushy leaves. His sisters fussing around him, as he was the baby of the family. He passed away four years ago, and I hope that he felt that warmth on his face, and feeling of love as he slipped away. I miss him everyday. He was such a positive, grounding influence on our family, gentle and kind, always supportive and always proud.

I still have to try raw rhubarb that way, but I know he also would have loved this vegan Rhubarb Cake. There is a deeply evocative, old-fashioned mood to fruits like rhubarb and gooseberries. It’s a little bit Enid Blyton, washing down cucumber sandwiches with lashes of ginger ale.

I had recently bought some rhubarb from my local farm shop, and was idly scrolling through google, looking for rhubarb recipes, when this beautiful, chevron-designed rhubarb cake from KateBird Bakes leapt off the screen at me.

How to Make Vegan Rhubarb Cake

Her Rhubarb Cake is not vegan, so I made my own adjustments to make it so, but what her cake is, is a labour of love. She details how she worked and reworked her recipe, to produce the most perfect, delicately scented almond rhubarb cake. I have been able to streamline some of the steps in the original recipe (and I apologise to Kate if this to the detriment of her recipe), which makes this quite a quick cake to put together.

What Can I use Instead of Rhubarb?

If you don’t like rhubarb, you can use the following fruits, all of which will be just as delicious:

  • plums
  • pineapple
  • pears
  • peaches
  • apricots
  • apples
  • cherries
  • bananas

Make sure to peel, core or stone any of the fruits as necessary. You could even use tinned fruit, thoroughly drained, in a pinch.

What Makes This Cake Vegan?

Easy Vegan Rhubarb Cake Recipe
  • Replacing the eggs with egg replacer. My favourite brand is Orgran.
  • Vegan Yogurt, instead of buttermilk. It adds a comparable tenderness to the crumb. I love use a vanilla flavoured vegan yogurt in sweet baking.
  • I used extra baking powder for a little extra lift in baking

I also used soft brown sugar in the recipe instead of white sugar. I know that, healthwise, there is not a huge amount of difference, but I prefer the flavour and colour that brown sugar gives to cakes. An almost imperceptible caramel hint. The choice here, is of course yours. Don’t let lack of brown sugar stop you making it. Just go ahead and use white!

How Do I Make A Vegan Rhubarb Cake?

How to Make Vegan Rhubarb Cake

It’s pretty simple. Cream your butter and sugar together until it’s pale and fluffy. Beat in your prepared egg replacer, and then the remaining wet ingredients. Fold in the flour, ground almonds and baking powder and that’s your basic cake mix done. So you can see at this point that you have a traditional creamed cake batter that can now be used with a lot of different ingredients.

I tried to copy KateBird’s beautiful chevron design, with mixed results, but overall I think it came out looking quite dramatic. I cut my rhubarb into 1-2″ chunks and then did a sort of chevron design. Really, I think that rhubarb is so beautiful, with such a stunning colour, that any pattern will look simply perfect.

Click here for more of my vegan sweet treats.

How to Make Vegan Rhubarb Cake

Vegan Rhubarb Cake

4.98 from 44 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Vegan Baking, Vegan Cake
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes


  • Mixing Bowl
  • 9" Lined Cake Tin (springform or loose bottomed)


  • cups Plain Flour or use Gluten Free
  • ½ cup Ground Almonds
  • 2 tsp Baking Powder
  • ½ tsp Bicarbonate of Soda
  • ½ cup Vegan Butter at room temperature
  • ¾ cup Brown Sugar (soft)
  • 2 tbsp Egg Replacer, whisked up with 4 tbsp water
  • 1 tsp Vanilla Extract
  • 1 tsp Almond Extract
  • ½ cup Vegan Yogurt (I like to use the vanilla flavoured one)
  • 8 Stalks Rhubarb, trimmed and cut into 1" lengths


  • Preheat oven to 180c
  • In a large mixing bowl, whisk together flour, ground almonds, salt, baking powder and soda
  • Using hand mixer (or by hand), beat the butter and sugar until creamy
  • Beat in the vegan egg replacer and mix for another couple of minutes
  • Add the yogurt, vanilla and almond extracts and beat in
  • Finally, fold in the dry ingredients gradually until thoroughly combined
  • Pour mixture into prepared cake tin
  • Place your chopped rhubarb in one layer on top of the batter. The pattern is up to you!
  • Sprinkle a little more brown sugar over the top of the rhubarb
  • Bake for 40-45 minutes, or until a toothpick comes out clean.
  • Let cool completely before removing from cake tin.
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  1. 5 stars
    Hey Freya, I love how you has explained with detail all the steps to make this cake vegan! I will try it for sure! Looks really delicious and I love rhubarb! Thanks for sharing!

  2. 5 stars
    I love rhubarb but I never quite use it enough at home. I love how food is so nostalgic. Lovely story about your grandad and I’m sure he loves being remembered this way. This recipe is great. Giving it a go this weekend!

  3. 5 stars
    Rhubarb is one of my favourite fruits, and I can never get enough cake! This rhubarb cake is a match made in heaven for me!

  4. 5 stars
    I love rhubarb in baked goods, this recipe makes perfect use of it!

  5. 5 stars
    Such a delicious and moist recipe!! Amazing! Thanks for walking me through this one because I’ve never used rhubarb and didn’t realize how easy it could be!

  6. 5 stars
    This cake is so tasty and moist!

  7. 5 stars
    dying to get some rhubarb to try this!

  8. 5 stars
    This looks absolutely beautiful and quite easy – gonna try this at home soon!

  9. 5 stars
    This cake sounds so amazing and you make it seem so easy! Can’t wait to try!

  10. Kim Guzman says:

    5 stars
    I’ll be able to cut some fresh rhubarb soon and I can hardly wait to try it in this recipe. I love that you’ve used almond extract. It’s my favorite extract and I may have to use a double dose of it. Don’t call the extract police on me! I’m going to go ahead and get these ingredients ready so I can make it as soon as the rhubarb plant is cut. I love this time of year!

  11. 5 stars
    Wow this is such a lovely and awesome recipe! Can’t wait to try!!

  12. Sangita says:

    5 stars
    I have never tried any rhubarb recipes. Yours is a very detailed oriented recipe. I’ll definitely try it out.

  13. 5 stars
    This cake looks so moist! Just to bite into! I must try it out! Thanks for sharing!

  14. 5 stars
    I love rhubarb! So good.

  15. 5 stars
    I’ve never tried rhubarb actually and now I think I might! This looks so yummy.

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