Vegan Rhubarb Cake

a slice of cake next to a cake on a cake stand

This vegan rhubarb ginger crumb cake is tangy, yet sweet. This bright cake is the perfect way to celebrate summer! Made with simple ingredients that are found in everyone's pantry, this is a cake that is perfect for sharing.

Print Recipe

CourseBaking, Dessert, Sweets

CuisineAmerican

Prep Time5

Cook Time55

Servings

Calories350kcal

Equipment

Ingredients

Cake Base Dry

2 Cups All Purpose Flour 255 grams
1 1/2 tsp Baking Soda
1/2 tsp Salt
3/4 Cup Sugar 150 grams

Cake Base Wet

1/3 Cup Canola Oil
1 Cup Soy Milk Or Milk of Choice
1 tbs White Vineager
2 tsp Lemon Juice
1 tbs Ginger grated from fresh or frozen
1 tsp Vanilla
1 Cup Rhubarb Chopped into small pieces

Crumb

1/4 Cup All Purpose Flour 30 grams
1/4 Cup Sugar 50 grams
1/4 Cup Rhubarb Minced
2 Tbs Butter
1 tsp Ginger Grated
1 tsp Cinnamon

Instructions

Rhubarb Cake Base

Preheat oven to 350
In a medium bowl sift the flour, then add baking soda, salt, and the sugar. Mix and set aside
In a large bowl whisk together the oil, milk, vinegar, lemon juice, and ginger
Stir in the flour mixture into the wet mixture, then add in the rhubarb, mix until combined
Pour batter into an 8x8 cake pan

Crumb

In a small bowl combine the 1/4 cup flour, 1/4 cup sugar, and 2 tsp grated ginger
Mix until evenly distributed, then add the butter, using a fork to mash into the flour mixture. Once evenly distributed add the chopped 1/4 cup rhubarb
Sprinkle over the batter in the cake pan
Bake in the Oven for 53-55 minutes
Place on a cooling rack once it passes the toothpick test*
Once the cake is fully cooled, dust with powdered sugar

Video

Nutrition