Looking for an easy VEGAN Rhubarb Recipe Idea for snack or for dessert?
Make a scrumptious Vegan Rhubarb Cake ... Or, substitute one-half of the rhubarb ingredient and add in sliced strawberries!
Thank-you to the visitor to Rhubarb-Central who submitted this delectable cake recipe!
Oh, and don't miss the recipe for homemade vegan "whipped cream" at the bottom of this page, make some and add a dollop to your slice of cake!
This is one of those simple recipes that you probably already have all the ingredients for on hand!
Make this rhubarb cake using fresh rhubarb or rhubarb from your freezer.
Note - If you are using frozen rhubarb to make this cake, thaw the rhubarb the day before, in a sieve, over a bowl, and discard the excess liquid.
2 cups chopped fresh or *frozen rhubarb
1 cup chopped fresh or frozen rhubarb and 1 cup sliced fresh strawberries
1/4 cup agave syrup
1/4 cup vegetable oil
1 tbsp. flax meal (ground flax seeds) mixed with 3 tbsp. water
1 tsp. vanilla extract
1 cup whole wheat flour
1 tsp. baking soda
1/4 tsp. cinnamon
1/4 tsp. ground nutmeg
1/8 tsp. salt
In a medium size bowl, whisk together the whole wheat flour, baking soda, cinnamon, nutmeg and the salt.
In another, larger size bowl, combine the chopped rhubarb and sliced strawberries (optional), agave syrup, vegetable oil, flax meal mixture and the vanilla extract.
Gently add the dry ingredients to the rhubarb mixture, and stir gently, just to combine - do not over-mix. (Over-mixing will result in muffins with a "tough" texture). Batter will be thick.
Transfer cake batter to a lightly oiled (or use cooking spray), to an 8" x 8" baking dish. You may need to use your hands to press the batter into the dish.
Bake at 350° F for about 30 minutes, or until a toothpick inserted in the center of the rhubarb cake comes out clean.
Serve cake warm or cold, plain or with vegan whipped cream.
SEE BELOW for a recipe to make vegan whipped cream.
Interested in making a Vegan Rhubarb Crisp?
Homemade Vegan "Whipped Cream"
1/2 cup plant milk (soy, almond, hemp, oat, rice)
1/2 cup canola oil
1 tbsp. pure maple syrup
1/2 tsp. vanilla extract (omit if using vanilla flavoured milk)
1/2 tsp. agar agar powder or 1/4 tsp xantham gum (optional, for thicker consistency)
ice cubes (optional)
Place all the above ingredients in a blender or a food processor.
Begin blending on a "low" speed and increase to "high" speed.
Blend until desired consistency is reached.
If serving immediately, add a few ice cubes at the end to counteract heat.
Store Vegan Whipped Cream for up to one week in the fridge, or freeze for 3-6 months.
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