Vegan Rhubarb Cake

I’m getting better. I used to have guests over and the whole menu would be things I never made before. Now I have my favorite go to lentil pasta salad that is always a hit and best of all can be made ahead so I can enjoy hanging out with my friends.

But I did try a new dessert. It is based on a recipe from Made in Quebec by Julian Armstrong but I made a vegan version, of course. And it turned out so good, everyone loved it, and it is almost all gone. I think people wanted to finish it but were trying to be polite. I was glad because I needed to take some photos for this post!

Rhubarb cake

Ingredients:
3/4 cup unsweetened almond milk + 1 Tablespoon apple cider vinegar
1/2 cup coconut oil, melted
1 cup rhubarb jam at room temperature (I used the Bonne Maman brand, but will make my own when I can get some fresh rhubarb)
1 teaspoon vanilla extract

1 3/4 cup bread flour
1 teaspoon sea salt
1 Tablespoon ground chia seeds
1 teaspoon baking soda

Topping:
1/2 cup brown sugar
1/2 cup chopped walnuts
2 teaspoons frozen Orange juice concentrate
1/8 teaspoon ground ginger

rhubarbcake3

To do:

Grease a round baking dish and sprinkle with sugar (optional but so delicious!)

Preheat oven to 350 F

Pour almond milk into a glass measuring cup and add apple cider vinegar. Let stand as you prepare the rest of the ingredients. In a large bowl, combine the flour, salt, chia seeds and baking soda. Melt the coconut oil (if necessary), let cool and then add in the rhubarb jam and vanilla. Add the liquid ingredients to the dry, stir gently and pour into prepared pan.

To prepare the topping: combine sugar, walnuts, ginger and orange juice in a small bowl, stir until moistened.

Sprinkle on the walnut sugar topping and bake for 35 minutes.

Serve warm or room temperature.

Rhubarb cake

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