Low Sodium Vegan Rhubarb Cake

Total time1 hr 20 min

Prep time20 min

Cook time45 min

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Ingredients

9 servings

For the flax eggs

2 tbsp ground flaxseed
Bob's Red Mill Gluten Free Flaxseed Meal - 16 Oz Carrington Farms Organic Milled Flax Seed Paks Gluten Free Spectrum Essentials Cold Milled Organic Premium Ground Flaxseed - 24 oz Barlean's Organic Forti-Flax Premium Ground Flaxseed Carrington Farms Flax Seeds Milled Gluten Free Organic (Ground)
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6 tbsp water

For the cake

2 cups all-purpose flour
1 ½ tsp baking powder
½ tsp baking soda
½ tsp ground cinnamon
¼ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¾ cup organic cane sugar
½ cup neutral oil (such as canola oil or sunflower oil)
1 cup plant-based milk
1 tbsp apple cider vinegar
1 tsp vanilla extract
2 cups fresh rhubarb, cut into ½-inch pieces

For the topping

2 tbsp turbinado sugar

Instructions

1
Preheat the oven to 350°F (175°C). Lightly grease a 9×9-inch baking pan and line the bottom with parchment paper.
2
In a small bowl, stir together the ground flaxseed and water until combined. Set aside for 5 minutes, until the mixture thickens to a gel.

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