Easy Rhubarb Cake (Vegan)

Easy rhubarb cake with two slices cut and ready to be served.

4.62 from 18 votes

Slightly tangy & not overly sweet, light and fluffy Easy Rhubarb Cake with a hint of cinnamon! Perfect with a cup of tea or lashings of custard, you choose! Delicious and easy bake to make the most of seasonal rhubarb and it's vegan too!

Course Afternoon Tea, Cake, Dessert, Pudding, Treat

Cuisine British, International

Keyword rhubarb cake, vegan rhubarb cake

Prep Time 15

Cook Time 45

Total Time 1

Servings generous slices

Calories 367kcal

Author Jo Allison

Equipment

Round Springform Tin with Spillproof Edge 25cm/10inch*

Ingredients

240 g plain (all-purpose) flour
220 g caster (fine) sugar
125 ml rapeseed/sunflower/light olive oil
1 teaspoon baking powder
0.5 teaspoon baking soda
1 tablespoon cinnamon or to taste
300-500 g rhubarb cleaned and sliced into small chunks
200 ml soya milk
1 teaspoon apple cider vinegar
1 teaspoon vanilla extract
icing sugar to serve and to taste

Metric - US Customary

Instructions

Clean rhubarb and cut each stalk into small chunks.
Prepare your cake tin by greasing it slightly and lining the bottom with greaseproof paper.
Preheat the oven to 180C(Fan)/350F/Gas Mark 4.
In a large bowl whisk together flour, sugar, baking powder and baking soda and set aside.
In a medium jug whisk together soya milk, apple cider vinegar, vanilla extract and oil until well combined.
Next, pour the liquid mixture into the bowl with dry ingredients and mix it in gently until incorporated. Don't overmix!
Pour cake batter into prepared tin, spread rhubarb chunks evenly over the top pressing them down gently and sprinkle generously with ground cinnamon.
Bake for approximately 45-50 minutes or until the toothpick inserted in the centre of the cake comes out clean.
Let the cake cool and sprinkle it generously with icing sugar.
Serve and enjoy!

Notes

Nutritional information is approximate, per 1 slice of cake based on 8 servings (without icing sugar) and should be treated as a rough guideline only.
For possible substitutes see Ingredients and substitutes.
For possible variations see Variations and Serving Suggestions for ways and accompaniments to serve this cake.
Easy rhubarb cake can be stored in the airtight container for up to 3 days. During really hot summer I would recommend you keep it in the fridge.
I wouldn't recommend freezing.

TIPS:

Use kitchen scales and oven thermometer for best results.

Size of your baking tin is really important. I've been using my 25cm/10inches round spring form tin and my cake takes anything between 45-50 minutes to bake.

If you are using a tin with smaller diameter it might take longer for the cake to bake as it will be taller.

I would suggest that you do the skewer test at approx 45 min and every 5 minutes after that up until the skewer comes out clean meaning the cake is ready.

Don't overmix the batter. Try and be gentle with you mixing as you don't want to incorporate too much air into the batter. Nice and gentle folding motion with your spatula works well.

Skewer check is invaluable as it lets you establish whether your cake is baked or not.

However, when inserting the skewer into the cake, bear in mind that due to quite a substantial amount of wet rhubarb, your skewer might not come out dry even when the cake is fully baked.

As long as there is no wet batter on your skewer but it is slightly moist, that would be an indicator that the cake is baked. If, however, there are still visible bits of batter on your skewer, then pop it back in and check again after 5 minutes and so on.

Browning of the top of the cake. If you notice that your cake is getting a bit too brown on top but there is still some time before it's ready then simply cover it gently with a piece of aluminium foil to prevent it from colouring too much.

Nutrition