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.
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.
Nutrition Facts
Vegan Rhubarb Cake
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.