This vegan buttermilk rhubarb cake makes for such an amazing treat! It is super moist, soft, very flavorful and easy to make. The tart flavor from the rhubarb is perfectly balanced with sweet maple syrup and hints of vanilla flavor. Perfect fruity cake for the afternoon tea break and it is made completely vegan, egg-free and dairy-free.
1tbspcoconut or brown sugarto sprinkle over the cake before baking
Instructions
Pre-heat the oven to 350ºF and cover the bottom of a 9 inches spring form pan with parchment paper.
In a medium bowl, combine the plant-based milk, lemon juice, maple syrup and vanilla extract. Whisk to combine.
In a large bowl, combine the flour, baking powder, baking soda and salt. Then pour the wet ingredients over the dry and stir until mostly combined (do not overmix)
Add the pieces of rhubarb to the batter and stir to incorporate them.
Pour the batter into the prepared baking dish and sprinkle some brown sugar over the top.
Bake in the oven for 37-42 minutes or until a tooth pick comes out clean.
Let the cake cool down before unmolding and slicing. Enjoy!
Video
Notes
Storage: this cake is at its best when enjoyed within 24 hours, although leftovers are great too. Keep them in an air-tight container in the fridge for up to 3 days. You can reheat briefly before enjoying. You can also freeze it.
Variations: feel-free to add cinnamon, powdered ginger or chopped almonds to your cake recipe. You can also use half rhubarb + half strawberries if you like this combo in flavors. See the blog post for more ideas!
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.