Dairy Free Vegan Rhubarb Cake

Total time1 hr 20 min

Prep time20 min

Cook time45 min

Tart, juicy rhubarb pieces are folded through a tender, cinnamon-scented batter, giving every square little bursts of bright, tangy flavor against the sweetness of the cake. Plant-based milk and neutral oil keep the crumb soft and moist, while a flaxseed gel does the work of binding everything together beautifully. A crackly, sparkling layer of turbinado sugar on top bakes into a golden, slightly crisp crust that contrasts perfectly with the soft interior. It's a simple one-bowl-adjacent bake — no fancy equipment, just good folding technique and a hot oven. Sliced into nine generous squares, this is an easy spring dessert to pull together for a crowd. It's a genuinely satisfying option to add to your dairy free baking rotation.

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Ingredients

9 servings

For the flax eggs

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
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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