Vegan Rhubarb Cake
A delicious old fashioned cake
Equipment
- 9" Lined Cake Tin (springform or loose bottomed)
Ingredients
- 1½ 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
- 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 a vanilla flavour
- 8 Stalks Rhubarb - trimmed and cut into 1" lengths
Instructions
- 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
Calories
300
% Daily Value*
Fat
13
g
20
%
Saturated Fat
3
g
19
%
Trans Fat
1
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
4
g
Sodium
274
mg
12
%
Potassium
205
mg
6
%
Carbohydrates
42
g
14
%
Fiber
2
g
8
%
Sugar
21
g
23
%
Protein
4
g
8
%
Vitamin A
591
IU
12
%
Vitamin C
4
mg
5
%
Calcium
138
mg
14
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.