Eosinophilic Esophagitis Friendly Vegan Rhubarb Cake
Total time1 hr 20 min
Prep time20 min
Cook time45 min
5.0(20)
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Learn more →Ingredients
9 servings
For the flax eggs
- 2 tbsp ground flaxseed
- 6 tbsp water
For the cake
- 2 cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 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 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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