"This moist and juicy rhubarb cake is made with no dairy, no sugar, no oil and is a great snack or dessert."
Vegan Rhubarb Cake
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Prep time: 20mins
Cook time: 40mins
Serves or Makes: 12
Recipe Card
ingredients
- 5 stalk sliced rhubarb
- 4 tablespoons almond butter
- 1 cup unsweetened Almond Milk
- 1/4 cup dried Apricots
- 4 tbsp unsweetened apple sauce
- 1 tsp vanilla extract
- 2 cups flour (whole wheat)
- 1/2 cup almond flour
- 1 tbsp gluten powder (opt)
- 3 tsp baking powder
- 1 tsp fresh lemon juice
- sliced almonds
Method
Step 1
Preheat the oven to 350°F (175°C)
Step 2
Start chopping the rhubarb in chunks. Cut it into pieces about a half inch (1 cm) thick.
Step 3
Now add all dry ingredients, such as flour, almond flour, potato starch, gluten, and baking powder, to a mixing bowl. Mix the almond butter, almond milk, dried apricots, lemon juice and vanilla extract in a high speed blender until there are no more pieces
Step 4
Pour the liquid into the flour and stir the dough until you get a smooth batter.
Step 5
Now add the rhubarb pieces and stir them in briefly. Take a greased springform pan and pour the dough into it. Sprinkle some sliced almonds over the dough. Bake the rhubarb cake for approx. 30-40 min.
Step 6
Do the toothpick test to see if the dough is baked.