Gluten Free Vegan Rhubarb Cake

Total time1 hr 20 min

Prep time20 min

Cook time45 min

Tender chunks of fresh rhubarb bring a bright, tart pop to every bite of this cozy cake, balanced by warm cinnamon and a crackly, caramelized layer of turbinado sugar on top. The batter comes together easily with a flax egg base and plant-based milk, so it's naturally egg- and dairy-free while staying moist and rich. A splash of apple cider vinegar reacts with the leaveners for a beautifully tall, tender crumb, and the golden, slightly crisp edges give way to a soft, fruity center. It bakes up into nine generous squares, perfect for an afternoon treat with coffee or a simple dessert after dinner. This one is a great pick for a gluten free spread, letting the rhubarb and spice take center stage without any fuss.

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Ingredients

9 servings

For the flax eggs

For the cake

2 cups all-purpose flour
Chef's tip
Choose 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 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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